Cajun Chicken Pasta (Printable Recipe)
Tender chicken and pasta in a creamy Cajun-spiced sauce with colorful peppers, ready in 25 minutes.
# Ingredients You'll Need:
→ Pasta
01 -
1 pound fettuccine
→ Protein
02 -
3 whole boneless, skinless chicken breasts, cut into cubes
→ Seasonings & Spices
03 -
3 teaspoons Cajun spice mix
04 -
Salt to taste
05 -
Cayenne pepper for sprinkling
06 -
Freshly ground black pepper to taste
→ Vegetables
07 -
3 cloves garlic, minced
08 -
1 whole green bell pepper, seeded and sliced
09 -
1 whole red bell pepper, seeded and sliced
10 -
1/2 large red onion, sliced
11 -
4 whole Roma tomatoes, diced
→ Fats & Liquids
12 -
2 tablespoons butter
13 -
2 tablespoons olive oil
14 -
2 cups low-sodium chicken broth
15 -
1/2 cup white wine
16 -
1 cup heavy cream
→ Garnish
17 -
Chopped fresh parsley for garnish
# Steps to Follow:
01 -
Cook fettuccine according to package directions until al dente. Drain immediately and set aside, ensuring pasta remains firm.
02 -
Sprinkle 1 1/2 teaspoons Cajun spice over chicken cubes and toss to coat evenly. Heat 1 tablespoon butter and 1 tablespoon olive oil in heavy skillet over high heat. Add half the chicken in single layer without stirring. Brown for 1 minute, flip and cook additional minute. Remove with slotted spoon to clean plate. Repeat with remaining chicken.
03 -
Keep skillet on high heat and add remaining butter and olive oil. When heated, add garlic, bell peppers, and onions. Sprinkle remaining Cajun spice and salt if needed. Cook over high heat for 1 minute, stirring gently to achieve dark, charred appearance on vegetables. Add diced tomatoes and cook additional 30 seconds. Remove all vegetables from skillet.
04 -
Pour chicken broth and white wine into hot skillet. Cook 3-5 minutes, scraping bottom to deglaze pan. Reduce heat to medium-low and pour in heavy cream, whisking constantly. Continue cooking until cream begins to thicken mixture. Season with black pepper, cayenne, and salt to achieve spicy flavor profile.
05 -
Add seared chicken and cooked vegetables back to sauce, including any accumulated juices from plate. Stir and cook until mixture is bubbly and heated through, 1-2 minutes. Add drained fettuccine and toss thoroughly to combine. Top with chopped fresh parsley before serving.
# Extra Tips:
01 -
Achieve maximum flavor by allowing vegetables to develop a dark, almost blackened appearance during high-heat cooking
02 -
Deglaze the pan thoroughly to incorporate all the flavorful fond into the sauce
03 -
Sauce should have a pronounced spicy kick - adjust cayenne and black pepper to taste preference