You can find this recipe for Cajun chicken pasta on The Pioneer Woman's website.
This recipe is delicious. I know I often say that this is all I want to eat forever, but I'd be very happy if this was all I had to eat forever.
There are lots of Cajun spice recipes out there. I was lazy and picked up a jar of Club House Cajun, which I was really satisfied with. I found it to be slightly sweet but tangy and flavourful, not at all salty, and while not "hot and spicy" as described, there's some heat there if you eat enough of it.
Some things to note:
- Cooking the chicken on high is fine, but this should be turned down a touch for the vegetables (this might just be my stove)
- Add a little more oil and butter than you think you need when cooking the vegetables
- Add a ton of spice to the chicken (I used about 3-4 tablespoons), then add a ton of spice and black pepper to the sauce
- I didn't use any salt, so maybe some salt would have been okay instead of all this spice
- Boil the liquid down to about half to ensure the sauce thickens properly
- Alternatively, maybe dredging half the chicken in flour would work as a thickener...?
- Consider adding some chili flakes or something next time for a little extra kick
Rating: 9/10, would eat again
Cajun Chicken Pasta
Ingredients3 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 Green Bell Pepper, Seeded And Sliced
1 Red Bell Pepper, Seeded And Sliced
1/2 Large Red Onion, Sliced
3 cloves Garlic, Minced
4 Roma Tomatoes, Diced
2 cups Low Sodium Chicken Broth
1/2 cup White Wine
1 cup Heavy Cream
Cayenne Pepper To Taste
Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste
- 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!