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This Cajun chicken pasta is a bold, creamy comfort dish perfect for busy evenings. Tender chicken, colorful peppers, and a rich spiced sauce come together in minutes for a plate that feels like a special treat without taking all night to make.
I first made this for friends on a weeknight, and it became one of those dishes that everyone asked for again. The colors and flavors make it look like it took hours, but it's secretly quick and easy.
Ingredients
- Fettuccine pasta: gives the perfect surface to catch the creamy sauce Choose a good-quality brand for best texture
- Cajun spice mix: brings the smoky, spicy backbone Look for blends without excessive salt so you can control seasoning
- Boneless skinless chicken breasts: provide lean protein Choose evenly sized pieces for even cooking
- Butter and olive oil: balance richness with a smooth mouthfeel Use fresh butter for best flavor
- Garlic: gives aromatic depth Choose firm, fresh cloves without sprouts
- Green and red bell peppers: add sweetness and color Select peppers with glossy skins
- Red onion: lends mild sharpness Opt for one with tight, crisp layers
- Roma tomatoes: add brightness and light acidity Choose firm, deep red tomatoes
- Low-sodium chicken broth: creates a savory base without overpowering saltiness
- White wine: adds complexity Use a dry variety you would enjoy drinking
- Heavy cream: makes the sauce luxuriously smooth Choose fresh cream with a high fat content
- Cayenne pepper: for extra heat Adjust to your preference
- Freshly ground black pepper: for mild spice and aroma
- Fresh parsley: for garnish adds freshness and color
Step-by-Step Instructions
- Cook the Pasta:
- Boil the fettuccine in salted water until al dente Drain promptly to prevent overcooking and set aside
- Season and Sear the Chicken:
- Coat chicken cubes with Cajun spice Heat butter and oil in a skillet over high heat Arrange chicken in a single layer Brown for one minute per side without stirring Remove to a plate and repeat with remaining chicken
- Sauté the Vegetables:
- In the same skillet add remaining butter and oil Add garlic, sliced peppers, and onions Sprinkle with remaining Cajun spice and a pinch of salt Cook over high heat for one minute Stir gently to allow vegetables to char slightly Add tomatoes and cook briefly before removing vegetables from the pan
- Build the Sauce:
- Deglaze the skillet with chicken broth and white wine Scrape up any browned bits for added flavor Reduce slightly then lower heat Stir in heavy cream and cook until sauce thickens Season with cayenne, black pepper, and salt to taste
- Combine Everything:
- Return chicken and vegetables with any juices to the sauce Heat until bubbling Add pasta and toss until coated Garnish with fresh parsley before serving
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I especially love the way the Cajun spice mingles with the cream to make a sauce that coats each strand of pasta in bold, velvety flavor It reminds me of lively family dinners where everyone leans in for seconds
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days Reheat gently over low heat adding a splash of cream or broth to restore the sauce's texture
Ingredient Substitutions
Swap chicken with shrimp for a lighter seafood version Use coconut milk instead of cream for a dairy-free twist Replace wine with extra broth if preferred
Serving Suggestions
Serve with warm crusty bread to soak up the sauce Pair with a crisp green salad for a fresh contrast
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Cultural Context
Cajun cooking blends French, African, and Southern influences This pasta adapts those flavors into a creamy one-pan meal while keeping the signature spice and vibrancy
Frequently Asked Questions About Recipes
- → Can I use a different type of pasta?
Yes, penne, linguine, or spaghetti all work well with this creamy Cajun sauce.
- → How spicy is this dish?
It has a moderate kick from the Cajun spices and cayenne pepper, but you can adjust to taste.
- → Can I make it without wine?
Yes, simply replace the white wine with extra chicken broth for a similar depth of flavor.
- → What vegetables can I substitute?
You can use zucchini, mushrooms, or asparagus in place of the bell peppers and onions.
- → How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days and reheat gently with a splash of cream.
- → Can I make it ahead of time?
You can cook the chicken and sauce ahead, then reheat and toss with fresh pasta just before serving.