Dive into the vibrant flavors of the South with this incredibly easy and delicious Cajun Chicken Pasta recipe, reminiscent of the hearty, family-friendly meals championed by the Pioneer Woman. If you’re searching for a quick weeknight dinner that doesn’t skimp on taste, look no further. This creamy, spicy pasta dish, loaded with tender chicken and colorful vegetables, is sure to become a new staple in your kitchen. Ready in just about 25 minutes, it’s perfect for busy evenings when you crave a comforting and satisfying meal.
Ingredients
- 3 boneless, skinless chicken breasts, cut into bite-sized cubes
- 3 teaspoons Cajun spice mix (plus more to taste for extra spice)
- 1 pound fettuccine pasta
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 green bell pepper, seeded and sliced
- 1 red bell pepper, seeded and sliced
- ½ large red onion, sliced
- 3 cloves garlic, minced
- 4 Roma tomatoes, diced
- 2 cups low sodium chicken broth
- ½ cup dry white wine
- 1 cup heavy cream
- Cayenne pepper, to taste (optional, for extra heat)
- Freshly ground black pepper, to taste
- Salt, to taste
- Fresh chopped parsley, for garnish
Instructions
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Cook the Pasta: Begin by cooking the fettuccine according to the package directions. It’s crucial to cook it al dente – slightly firm to the bite – as it will continue to cook a bit in the sauce. Once cooked, drain the pasta and set aside. Remember, overcooked pasta is a no-go in this dish!
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Spice and Sear the Chicken: In a bowl, toss the cubed chicken with 1 ½ teaspoons of the Cajun spice mix, ensuring each piece is well coated. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over high heat. Once the skillet is hot, add half of the spiced chicken in a single layer. Avoid stirring immediately; let the chicken sear for about 1 minute to develop a nice brown crust. Flip the chicken and cook for another minute on the other side. Remove the seared chicken with a slotted spoon and place it on a clean plate. Repeat this process with the remaining chicken, adding another tablespoon of olive oil and butter to the skillet. Set the chicken aside.
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Sauté the Vegetables: With the skillet still on high heat, add the sliced bell peppers, red onion, and minced garlic. Sprinkle the remaining Cajun spice over the vegetables, and add salt if needed. Cook over high heat for about 1 minute, stirring to slightly blacken and soften the vegetables – this adds a wonderful smoky depth to the dish. Add the diced tomatoes and cook for an additional 30 seconds. Remove the vegetable mixture from the skillet and set aside with the chicken.
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Create the Cajun Cream Sauce: Keep the skillet on high heat and pour in the white wine and chicken broth. Let this mixture cook on high for 3 to 5 minutes, using a spatula to scrape up any flavorful browned bits from the bottom of the pan – this is called deglazing and it’s key to a rich sauce. Reduce the heat to medium-low, then pour in the heavy cream, stirring or whisking continuously to combine. Simmer the sauce over medium-low heat for a few minutes, until it begins to thicken slightly. Taste the sauce and season with freshly ground black pepper, cayenne pepper (if you like extra heat), and salt to taste. The sauce should have a noticeable Cajun spice kick!
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Combine and Serve: Add the cooked chicken and vegetables back into the creamy Cajun sauce, making sure to include any flavorful juices that have collected on the plate from the chicken. Stir and cook for 1 to 2 minutes, until everything is heated through and the sauce is bubbly. Finally, add the drained fettuccine to the skillet and toss to thoroughly combine the pasta with the luscious sauce, chicken, and vegetables.
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Garnish and Enjoy: Serve your Cajun Chicken Pasta immediately, topped with fresh chopped parsley. This dish is a flavorful explosion that’s perfect for a satisfying family dinner. Enjoy the taste of the South right in your own home!
