Serves 6
25 min
Cajun Chicken Pasta
Recipe GLPRc2c584149968e5
Tender chunks of seasoned chicken seared with caramelized peppers, onions, and garlic, combined in a rich and spicy cream sauce with white wine and chicken broth. Tossed with al dente fettuccine and finished with fresh parsley for a restaurant-quality Cajun-inspired pasta dish that comes together in under 30 minutes.
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
1 lb. fettuccine pasta
3 boneless, skinless chicken breasts, cut into 1-inch pieces
1 tbsp. Cajun seasoning, divided
2 tbsp. olive oil, divided
2 tbsp. salted butter, divided
1 green bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
1/2 red onion, peeled and thinly sliced
3 cloves garlic, finely chopped
Kosher salt, to taste
4 roma tomatoes, diced
1/2 c. dry white wine
2 c. low-sodium chicken broth
1 c. heavy cream
Black pepper, to taste
Cayenne pepper, to taste
Chopped fresh parsley, for garnish
Directions
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Drain well and set aside without rinsing.
Season the chicken pieces with 1 1/2 teaspoons of Cajun seasoning, tossing gently to coat all sides evenly.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large, heavy skillet over high heat until sizzling. Working in two batches, place half the chicken pieces in the pan in a single layer without stirring. Sear for about 1 minute until the bottom is deeply browned, then flip and cook the other side for 1 minute more. Transfer to a plate using a slotted spoon. Repeat with the remaining chicken and transfer to the plate.
Add the remaining 1 tablespoon each of olive oil and butter to the same skillet over high heat. Once hot, add the green bell pepper, red bell pepper, red onion, and garlic. Sprinkle with the remaining 1 1/2 teaspoons of Cajun seasoning and season with kosher salt to taste. Cook for 1 minute over high heat, stirring gently, allowing the vegetables to char and blacken slightly at the edges. Add the diced tomatoes and cook for 30 seconds more. Transfer all vegetables to a clean plate.
Keep the skillet on high heat and pour in the white wine and chicken broth. Scrape the bottom of the pan vigorously with a wooden spoon to release all browned bits and deglaze. Allow the liquid to reduce for 3 to 5 minutes. Lower the heat to medium-low, then slowly pour in the heavy cream while stirring and whisking constantly. Continue cooking for a few minutes until the cream thickens the sauce slightly. Taste and season with black pepper, cayenne pepper, and additional salt as needed; the sauce should have a noticeable spicy kick.
Return the seared chicken and cooked vegetables to the sauce, including any juices that have accumulated on the plates. Stir to combine and cook until the mixture is hot and bubbling, about 1 to 2 minutes, ensuring the chicken reaches an internal temperature of 165°F. Add the drained fettuccine and toss everything together until well coated with sauce.
Divide among serving bowls and top generously with fresh chopped parsley before serving.
