Serves 6
45 min
Cajun Chicken Pasta
Recipe GLPR0d214c07cb3cfb
Tender cubed chicken is seared and coated in Cajun spice, then combined with sautéed bell peppers, onion, and garlic in a creamy, spiced sauce made with white wine and chicken broth. Tossed with al dente fettuccine and garnished with fresh parsley, this main course delivers authentic Cajun flavors with a luxurious, silky finish.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
3 boneless, skinless chicken breasts, cut into cubes
3 teaspoons Cajun spice mix, divided
1 pound fettuccine pasta
2 tablespoons olive oil, divided
2 tablespoons butter, divided
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 dry white wine
1 cup heavy cream
cayenne pepper to taste
ground black pepper to taste
salt to taste
as needed fresh parsley, chopped for garnish
Directions
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions, stirring occasionally. When the pasta reaches al dente (still slightly firm), drain it in a colander and set aside.
In a small bowl, sprinkle 1½ teaspoons of the Cajun spice mix over the chicken cubes. Toss gently until all pieces are evenly coated with seasoning.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large, heavy skillet over high heat. Once the butter foams and the oil is hot, carefully add half the chicken in a single layer without stirring. Let it brown undisturbed for about 1 minute until a golden crust forms. Flip each piece and cook for another minute until the second side is browned. Transfer the cooked chicken to a clean plate using a slotted spoon. Repeat with the remaining chicken, then transfer to the plate.
Add the remaining 1 tablespoon olive oil and 1 tablespoon butter to the same skillet over high heat. When heated through, add the green pepper, red pepper, onion, and garlic. Sprinkle the remaining 1½ teaspoons of Cajun seasoning over the vegetables and add a pinch of salt if needed. Cook over high heat for 1 minute, stirring gently, allowing the vegetables to develop dark caramelized edges. Add the diced tomatoes and cook for 30 seconds more, then transfer all vegetables to the plate with the chicken.
With the skillet still on high heat, pour in the white wine and chicken broth. Scrape the bottom of the pan vigorously with a wooden spoon or spatula to deglaze and release any browned bits. Allow the liquid to simmer for 3 to 5 minutes until slightly reduced. Reduce 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 for 2 to 3 minutes until the cream begins to thicken the sauce. Taste the sauce and season with black pepper, cayenne pepper, and salt to your preference—the sauce should have a noticeable spicy kick.
Return the cooked chicken and vegetables to the skillet, including any juices that have collected on the plate. Stir gently to combine everything with the sauce. Cook over medium-low heat for 1 to 2 minutes, stirring occasionally, until the mixture is heated through and just beginning to bubble. Add the drained fettuccine to the skillet and toss everything together until the pasta is evenly coated with the cream sauce.
Transfer the pasta to a serving platter or individual bowls. Garnish generously with chopped fresh parsley and serve immediately while hot.
