Cajun Chicken Pasta


I love chicken and pasta so whenever I see a new recipe, I am inclined to give it a try.  I found this recipe on Pioneer Woman’s site.  I tweaked the ingredients a little to suit our taste, but it was delicious!  You can adjust the amount of the Cajun based on your level of spiciness.

I’d like to have additional photos to include here, but it was all eaten before I could remember to get another picture!  Next time I make it, I’ll remember to take all the pictures I want first!



 Cajun Chicken Pasta


  • 3 whole 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
  • 2-1/2 cups chicken broth
  • 1 cup heavy cream
  • Cayenne pepper, to taste
  • Freshly ground black pepper, to taste
  • Salt, to taste



Cook pasta according to package directions. Drain when pasta is al dente.

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 to coat the vegetables. Add tomatoes and cook for an additional 30 seconds.

Remove all vegetables from the pan.

With the pan over high heat, pour in the 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. The 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.