Spicy Cajun Chicken Pasta
A vibrant and flavorful pasta dish featuring tender chicken, colorful bell peppers, and a rich, creamy Cajun-spiced sauce, perfect for a satisfying weeknight dinner.
Equipment
- Large skillet
- Pot
Ingredients
- 1 pound fettuccine pasta
- 3 boneless, skinless chicken breasts cut into 1-inch pieces
- 1 tablespoon Cajun seasoning divided
- 2 tablespoons olive oil divided
- 2 tablespoons unsalted butter divided
- 1 green bell pepper seeded and sliced
- 1 red bell pepper seeded and sliced
- 1/2 red onion thinly sliced
- 3 cloves garlic minced
- Kosher salt to taste
- 4 Roma tomatoes diced
- 1/2 cup dry white wine (or substitute with more chicken broth)
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- Black pepper to taste
- Cayenne pepper to taste (for extra kick)
- Fresh parsley chopped (for garnish)
Instructions
- Prep the Pasta: Start by cooking your fettuccine pasta according to the package directions until it's perfectly al dente. Drain it well and set aside.
- Season the Chicken: While your pasta cooks, take the cubed chicken breast and gently toss it with half of the Cajun seasoning (about 1.5 teaspoons). Make sure each piece is nicely coated.
- Sear the Chicken: In a large, heavy skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over high heat. Add half of the seasoned chicken in a single layer. Let it brown for about 1 minute without stirring, then flip and cook for another minute until it’s beautifully golden. Transfer this chicken to a clean plate, leaving the skillet on high heat. Repeat with the remaining chicken.
- Sauté the Veggies: Add the remaining olive oil and butter to the same hot skillet. Toss in the sliced bell peppers, red onion, and minced garlic. Sprinkle with the rest of the Cajun seasoning and a pinch of salt. Cook over high heat for just 1 minute, stirring gently to get a slight char on the vegetables. Stir in the diced Roma tomatoes and cook for another 30 seconds. Remove all the vegetables and add them to the plate with the cooked chicken.
- Craft the Creamy Sauce: With the pan still on high heat, pour in the white wine (if you're using it) and the chicken broth. Use a spoon or whisk to scrape up any flavorful browned bits from the bottom of the pan as the liquid boils for 3-5 minutes, allowing it to reduce slightly. Reduce the heat to medium-low, then slowly whisk in the heavy cream. Let the sauce gently simmer and thicken for a few minutes. Taste and adjust the seasoning with black pepper, a dash of cayenne for extra spice, and salt as needed.
- Combine & Serve: Return the cooked chicken and vegetables (along with any delicious juices that have accumulated on the plate) to the sauce in the skillet. Stir everything together and cook for 1-2 minutes until the mixture is bubbly and hot. Finally, add the drained al dente pasta to the skillet and toss everything until the pasta is wonderfully coated in the creamy, spicy sauce.
- Garnish & Enjoy: Serve your Cajun Chicken Pasta immediately, topped with a generous sprinkle of fresh chopped parsley for a bright finish.
Notes
This Spicy Cajun Chicken Pasta is a vibrant and flavorful dish, perfect for a weeknight dinner. Adjust the cayenne pepper to your liking for more or less kick! Nutrition Information (per serving): Calories: 520, Total Carbs: 55g, Net Carbs: 50g, Fats: 28g, Protein: 30g.
