The Pioneer Woman’s Chicken Cajun Pasta: A Flavor-Packed Family Favorite

Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 6

This creamy and spicy Chicken Cajun Pasta Pioneer Woman recipe is a weeknight wonder, bringing together the comforting flavors of pasta with a zesty Cajun kick. Inspired by Ree Drummond’s approachable and delicious style, this dish is perfect for busy families who crave a meal that’s both quick to make and bursting with flavor. Get ready to enjoy tender chicken, vibrant vegetables, and a luscious cream sauce all tossed with perfectly cooked fettuccine.

Ingredients You’ll Need

• 3 boneless, skinless chicken breasts, cut into bite-sized cubes
• 3 teaspoons Cajun spice mix, plus more to taste for extra heat
• 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 spice)
• Freshly ground black pepper, to taste
• Salt, to taste
• Chopped fresh parsley, for garnish

Let’s Get Cooking: Step-by-Step Instructions

1. Cook the Fettuccine: Prepare the fettuccine according to the package directions. Remember to cook it al dente – slightly firm to the bite. Overcooked pasta can become mushy, and we want the perfect texture to hold up to the creamy sauce. Once cooked, drain the pasta and set aside.

2. Spice Up the Chicken: In a bowl, toss the cubed chicken with 1 ½ teaspoons of Cajun spice mix, ensuring each piece is well coated. This spice rub is the foundation of our Cajun flavor, so don’t be shy!

3. Sear the Chicken: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large, heavy skillet over high heat. Once the pan is hot and the butter is melted, add half of the spiced chicken in a single layer. Avoid stirring immediately; let the chicken sear for about 1 minute on one side to develop a beautiful golden-brown crust. Flip the chicken and cook for another minute on the other side. Remove the seared chicken from the skillet with a slotted spoon and place it on a clean plate.

4. Repeat and Reserve Chicken Juices: Repeat the searing process with the remaining chicken, adding another tablespoon of olive oil and butter to the pan. Remove the second batch of chicken and set it aside with the first batch. Importantly, leave any flavorful chicken juices in the skillet – they will add depth to our sauce.

5. Sauté the Vegetables: Keep the skillet over high heat. Add the remaining olive oil and butter. Once heated, add the sliced bell peppers, red onion, and minced garlic to the skillet. Sprinkle the remaining Cajun spice over the vegetables, and season with salt to taste. Cook the vegetables over high heat for about 1 minute, stirring gently to encourage some charring and blackening. This high-heat sauté brings out the sweetness of the peppers and onions while adding a smoky element. Add the diced tomatoes and cook for another 30 seconds, just until they start to soften slightly. Remove the vegetables from the pan and set them aside.

6. Deglaze and Create the Sauce: With the skillet still over high heat, pour in the white wine and chicken broth. Cook for 3 to 5 minutes, using a spatula to scrape up any browned bits from the bottom of the pan – this is called deglazing, and it adds incredible flavor to the sauce. Reduce the heat to medium-low and pour in the heavy cream, stirring or whisking constantly to combine. Cook the sauce over medium-low heat for a few minutes, until it begins to thicken slightly and coats the back of a spoon.

7. Spice it Up to Taste: Now’s the time to taste the sauce and adjust the seasonings. Add freshly ground black pepper, cayenne pepper (if you like extra heat), and/or salt to taste. Remember, Cajun cuisine is known for its spice, so don’t be afraid to give it a good kick!

8. Combine and Finish: Finally, add the seared chicken and sautéed vegetables to the creamy sauce, making sure to include any flavorful juices that have collected on the plate with the chicken. Stir gently and cook for 1 to 2 minutes, until the mixture is bubbly and heated through. Add the drained fettuccine to the skillet and toss everything together to combine, ensuring the pasta is evenly coated in the delicious Cajun cream sauce.

9. Serve and Enjoy: Garnish your Chicken Cajun Pasta Pioneer Woman with chopped fresh parsley for a pop of color and freshness. Serve immediately and prepare for rave reviews! This dish is hearty, flavorful, and guaranteed to become a family favorite.

Tips for the Best Chicken Cajun Pasta

• Don’t Overcook the Pasta: Al dente pasta is key for the best texture.
• Sear the Chicken for Flavor: Searing the chicken creates a delicious crust and locks in moisture.
• Char the Vegetables: A little char on the vegetables enhances their sweetness and adds smoky notes.
• Adjust the Spice: Control the heat by adjusting the amount of Cajun spice and cayenne pepper to your preference.
• Fresh Parsley is Key: Fresh parsley adds a bright, fresh finish.

Enjoy this delightful Chicken Cajun Pasta Pioneer Woman recipe! It’s a guaranteed crowd-pleaser and a wonderful way to bring some Cajun flair to your dinner table.