Summer pasta salad

This chicken pasta salad is easy to make and absolutely addictive. I made it for a friend who said that she kept eating a little every time she passed the refrigerator. I made it for a work potluck (back in the days when we went to the office and had potlucks) and it has been requested for every potluck since.

Blackened Cajun Chicken Pasta Salad

  • 2 whole boneless, skinless chicken breasts split
  • 1 stick butter
  • 4 oz. cajun or blackening seasoning mix (I don’t actually measure it, I just dump a bunch in a glass pie pan.  I mixed 3 different types together for this batch.)
  • 1 lb orecchiette pasta
  • 3 – 4 tomatoes, chopped
  • 1 bunch scallions, thinly sliced
  • 1 red onion, finely chopped
  • 2 cups mayonnaise

Melt butter.  Dredge chicken breasts in melted butter and then in seasoning mix.  Sear 3 minutes per side in a heavy oven proof skillet and then cook in a 350 degree oven for 25 – 30 minutes until done.  Chill.  Cook pasta according to package directions.  Drain and rinse in cold water to stop cooking.  Chop chicken into bite size chunks and toss all ingredients together.  (If you want spicy, you can add extra seasoning.)

chicken pasta

Change in plans

We were going to have the grilled chicken with Fontina and prosciutto tonight.  However, I had a work potluck lunch yesterday and made Blackened Cajun Chicken Pasta Salad.  I made this one time for a work potluck and have not been permitted to bring anything else since.  I made this for a friend who described it as food crack.  It doesn’t have many ingredients, doesn’t take long to make and is highly addictive.  We had leftovers of that and I’ll make the grilled chicken next week.

Blackened Cajun Chicken Pasta Salad
  • 2 whole boneless, skinless chicken breasts split
  • 1 stick butter
  • 4 oz. cajun or blackening seasoning mix (I don’t actually measure it, I just dump a bunch in a glass pie pan.  I mixed 3 different types together for this batch.)
  • 1 lb orecchiette pasta
  • 3 – 4 tomatoes, chopped
  • 1 bunch scallions, thinly sliced
  • 1 red onion, finely chopped
  • 2 cups mayonnaise
Melt butter.  Dredge chicken breasts in melted butter and then in seasoning mix.  Sear 3 minutes per side in a heavy oven proof skillet and then cook in a 350 degree oven for 25 – 30 minutes until done.  Chill.  Cook pasta according to package directions.  Drain and rinse in cold water to stop cooking.  Chop chicken into bite size chunks and toss all ingredients together.  (If you want spicy, you can add extra seasoning.)
chicken pasta