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Cajun Chicken Pasta

4.76 Mitt(s) 34 Rating(s)34 votes, average: 4.76 out of 534 votes, average: 4.76 out of 534 votes, average: 4.76 out of 534 votes, average: 4.76 out of 534 votes, average: 4.76 out of 5

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Level: Easy

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Description

Just a good ol’ basic, hearty, filling, satisfying, and oh…DELICIOUS chicken pasta dish with the zip of Cajun spice.

Ingredients

  • 3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
  • 3 teaspoons Cajun Spice Mix, More To Taste
  • 1 pound Fettuccine
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 1 whole Green Bell Pepper, Seeded And Sliced
  • 1 whole Red Bell Pepper, Seeded And Sliced
  • ½ whole Large Red Onion, Sliced
  • 3 cloves Garlic, Minced
  • 4 whole Roma Tomatoes, Diced
  • 2 cups Low Sodium Chicken Broth
  • ½ cups White Wine
  • 1 cup Heavy Cream
  • Cayenne Pepper To Taste
  • Freshly Ground Black Pepper, To Taste
  • Salt To Taste
  • Chopped Fresh Parsley, To Taste

Preparation

Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!

Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.

Repeat with remaining chicken. Remove chicken, leaving pan on high heat.

Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.

With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!

Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.

Top with chopped fresh parsley and chow down!

34 Comments

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Joseph on 7.20.2013

This was mediocre. The sauce is very runny, almost like soup, as there aren’t any ingredients to thicken it, such as flour or parmesan cheese. The flavors were decent, but it needed a lot more Cajun seasoning. Probably would not make it again, though, unless I add parmesan cheese to make it more like Cajun alfredo sauce.

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Sweetpea Nancy on 3.8.2013

I made this for dinner last night and it was awesome! I added Fresh Mushrooms to my skillet. thanks for sharing this recipe, it’s definately one that I will make again and again.

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Michelle on 8.27.2012

Last night I made this dish. I halved the recipe and it came out perfect – delicious dish with a glass of wine. I enjoy watching the Pioneer Women and will try some other recipes.

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Victoria on 5.22.2012

I really want to try this recipe could someone give me the details of the Cajun seasoning?

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Leigh Huffman on 3.3.2012

I absolutely love this recipe and have made it several times now! I agree that the first time making this dish I took longer than the expected 35 minutes, but as you get used to making it the 35 min estimate is very attainable! When I made it the first time I had trouble getting the sauce to thicken but I was also impatient as some of the other posters! I found that as long as you are letting the wine and broth reduce well enough before adding the cream, and then adding in the veggies and chicken and simmering a bit, then adding in the pasta you will get a thicker sauce. The pasta will give off enough starch to help thicken the sauce without having to add corn starch!
I would also recommend making sure the pan is very hot when cooking the chicken, the first couple of times I made this I didn’t have it hot enough. I also use a lot more Cajun season as well as chipotle seasoning to give it extra kick, and it always turns out fabulous!!

34 Reviews

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Ms. Bake-It on 5.9.2013

I made this twice as it is written and my family loves it. Other times I substituted eggplant, scallops or shrimp and again my family loved it. The only changes I made were to add a bit more spice since we love spicy things.

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Cookin' Army Wife on 4.12.2013

This is a staple in our house! We love this recipe and look forward to having it about every other week!

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Deanne Likkel on 3.22.2013

This was wonderful! It has been snowing all day (3rd day of Spring?)and this sounded good and easy…and it was both. I didn’t have Roma Tomatoes on hand, so I used two 15oz cans chopped tomatoes, drained in their place, but the flavor was still great! Thanks Ree for another family favorite!

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Sweetpea Nancy on 3.8.2013

All I can say is DELICIOUS!! I added Fresh Mushrooms.

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christynbj on 5.16.2012

Even my spice-disliking teenager raves when I make this for dinner!

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