Serves 6
50 min
Cajun Chicken Pasta
Recipe GLPRd3c204ba2e1f1e
A bold and flavorful main course featuring tender cubed chicken breast coated in warming Cajun spices, seared until golden, then combined with colorful bell peppers, onions, and tomatoes in a rich, creamy sauce. The dish is finished with al dente fettuccine and a splash of white wine and chicken broth that create a spiced, savory cream sauce with just the right amount of heat.
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Ingredients
3 boneless, skinless chicken breasts, cut into cubes
3 teaspoons Cajun spice mix, or more to taste
1 pound fettuccine
2 tablespoons olive oil
2 tablespoons butter
1 green bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
1/2 large red onion, sliced
3 cloves garlic, minced
4 Roma tomatoes, diced
2 cups low sodium chicken broth
1/2 cup white wine
1 cup heavy cream
Cayenne pepper to taste
Freshly ground black pepper to taste
Salt to taste
Chopped fresh parsley to taste
Directions
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions, stirring occasionally. Drain the pasta when it reaches al dente texture—it should still have a slight firmness when bitten. Set aside.
Pat the cubed chicken dry with paper towels. Sprinkle 1 1/2 teaspoons of Cajun seasoning evenly over the chicken pieces and toss gently to coat all sides.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large heavy skillet over high heat until the butter melts and the oil shimmers. Add half of the seasoned chicken pieces in a single layer without stirring. Let them cook undisturbed for about 1 minute until the bottom develops a golden crust. Flip each piece and cook the other side for about 1 minute. Transfer the cooked chicken to a clean plate using a slotted spoon. Repeat with the remaining 1 tablespoon oil, 1 tablespoon butter, and remaining chicken pieces. Transfer the second batch to the plate with the first batch.
Keep the skillet on high heat. Add the sliced green pepper, red pepper, onion, and minced garlic. Sprinkle the remaining 1 1/2 teaspoons of Cajun seasoning over the vegetables and season lightly with salt. Cook over high heat for 1 minute, stirring gently to encourage the vegetables to char and darken. Add the diced tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan and set aside with the chicken.
Keep the skillet on high heat and pour in the white wine and chicken broth. Using a wooden spoon, scrape the bottom and sides of the pan to deglaze and release all the flavorful browned bits. Let the liquid cook vigorously for 3 to 5 minutes to reduce slightly. Lower the heat to medium-low and slowly pour in the heavy cream while stirring or whisking constantly to prevent curdling. Continue cooking over medium-low heat, stirring occasionally, until the sauce begins to thicken slightly, about 2 to 3 minutes. Taste the sauce and adjust seasonings with black pepper, cayenne pepper, and salt as desired—the sauce should have a noticeable spicy kick.
Return the cooked chicken and vegetables to the sauce, including any juices that have collected on the plate. Stir everything together and cook until the mixture is hot and just beginning to bubble, about 1 to 2 minutes. Add the cooked fettuccine to the sauce and toss gently until all the pasta is evenly coated.
Divide the pasta among serving plates or bowls. Top each serving with freshly chopped parsley and serve immediately.
