Cajun Chicken Pasta

I first tried this recipe this summer, and it was a nice combination. I liked the slightly spicy cajun sauce with lots of chicken and all of the vegetables. I’m always a sucker for pasta, but this was a refreshingly different taste. Jim’s brother-in-law was coming down to spend the night this week before he and Jim headed off skiing, so I thought this would be a nice meal for Peter to have.

Cajun Chicken Pasta

Original recipe from Pioneer Woman, adapted slightly by Crafty Farm Girl, 2011

Prep Time: 10 Minutes  •  Cook Time: 15 Minutes  •  Difficulty: Easy  •  Servings: 6-8

Ingredients
4 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
3-1/2 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 plum Tomatoes, Diced
2 cups Low Sodium Chicken Broth
½ cups White Wine
3/4 cup Heavy Cream
Cayenne Pepper To Taste
Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste

Preparation Instructions

Have all of your ingredients prepped and assembled right next to the stove. This comes together quickly and you must have everything ready and at-hand. Bring a large pot of salted water to boil for pasta.I first tried this recipe this summer, and it was a nice combination. I liked the slightly spicy cajun sauce with lots of chicken and all of the vegetables. I’m always a sucker for pasta, but this was a refreshingly different taste. Jim’s brother-in-law was coming down to spend the night this week before he and Jim headed off skiing, so I thought this would be a nice meal for Peter to have.



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.



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

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 sauce and adjust with more salt, pepper or cayenne if necessary. 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 sauce to pot of drained fettuccine and toss well to evenly coat pasta with sauce. Top with chopped fresh parsley serve immediately.