Cajun Chicken Pasta

(from castro15’s recipe box)

Categories: Pasta

Ingredients

  • 2 tbsp olive oil
  • 2 tbsp butter
  • 3 chicken breasts, cut into cubes
  • 4 tsp Cajun spice mix
  • 1 green bell pepper, seeded and sliced into strips
  • 1 red bell pepper, seeded and sliced into strips
  • 1/2 large red onion, halved and thinly sliced
  • 3 garlic cloves, minced
  • 2 1/4 cups chicken broth
  • 1/2 cup white wine
  • 1 tbsp cornstarch
  • 1/2 cup heavy cream
  • Kosher salt and black pepper to taste
  • 1 lb fettuccine, cooked to al dente
  • 6 Roma tomatoes, diced
  • Chopped parsley, to taste

Directions

  1. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over high heat. Add the chicken in a single layer and sprinkle on 2 tsp of the Cajun spice mix. Do not stir the chicken at first; allow it to brown on the first side for a minute or two.

  2. Flip to the other side and cook for about 1 minute, then stir the chicken around and continue to cook it until it’s totally done, about 2 minutes more. Remove the chicken to a plate and set aside.

  3. To the same skillet, add the remaining 1 tbsp oil and 1 tbsp butter, the peppers, onion and garlic. Sprinkle on the remaining 2 tsp Cajun spice mix and cook over very high heat for 1 minute, stirring gently and getting as much color on the veggies as possible.

  4. Remove the vegetables to the plate with the chicken. Reduce the heat to medium-high and pour in 2 cups of the chicken broth and the wine. Cook and let the liquid bubble up and cook for 3-4 minutes, until reduced by half, scraping the bottom of the pan to deglaze. Turn the heat to medium low.

  5. Make a slurry by whisking the cornstarch with the remaining 1/4 cup chicken broth. Pour it into the skillet and stir to combine. Pour in the cream, stirring or whisking continuously. Cook the sauce over medium-low heat for a few minutes, stirring occasionally, until the mixture thickens.

  6. Taste and add salt, pepper or more Cajun spice. Add the pasta, chicken and veggies to the skillet, along with all the juices from the plate. Add the tomatoes on top and toss it all together to heat through, adding the parsley at the end.

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