Cajun Chicken Veggie Vermicelli

If you like creamy, cheesy flavorful pasta dishes and are not afraid of some veggies & a little spice then....

My husband, David makes amazing spaghetti - just ask our girls. My version just doesn't measure up so I experiment on other pasta dishes and this one turned out pretty darn good.

1 box Vermicelli

2 cups cooked chicken, shredded - Rotisserie would work well or any leftover chicken you may have. (I used my InstantPot to cook chicken breast for this one.)

1 medium zucchini, diced

1 medium yellow squash, diced

6-10 large button mushrooms, chopped

2-3 Tablespoons butter

3-4 cloves garlic, minced

1 cup heavy cream (maybe more)

1 cup shredded parmesan cheese

2 Tablespoons chopped fresh parsley - curly or Italian

Cajun or creole seasoning blend to taste (we use about 2 tablespoons)

2 Tablespoons chopped fresh oregano or you can use dried Italian seasoning

Cheddar/jack cheese blend or favorite shredded cheese blend

Cook vermicelli according to package directions but leave slightly more al dente since this pasta is very thin and will cook very quickly. Drain, but reserve pasta water. Add a bit of butter to pasta and keep warm. Add butter and a good splash of olive oil to a large skillet, add in veggies, garlic salt/pepper and cook until tender. Stir in heavy cream, parsley and oregano/Italian seasoning and stir until well mixed. Add in Cajun seasoning and parmesean then add warm pasta to skillet and stir to combine well - add pasta water if sauce is too thick.. Top with cheddar/jack cheese and if skillet is oven proof bake at 350 degrees for about 10-15 minutes. If not using oven proof skillet simply cover skillet w/lid or another pan and allow cheese to melt well. Serve with yummy garlic bread and a fresh simple salad....pasta tastes even better as leftovers!! Hope you enjoy! 😋