One of my all-time favorite dishes is cajun chicken spaghetti, which is also one of my most printed and bookmarked recipes. This pasta meal is incredibly delicious and rich, featuring chicken, veggies, and a ton of delicious carbohydrates. It’s easy. It tastes good. In one bound, it can leap tall buildings.
Ingredients:
- 1 lb. fettuccine
- 3 boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 Tbsp. Cajun seasoning, divided
- 2 Tbsp. olive oil, divided
- 2 Tbsp. salted butter, divided
- 1 green bell pepper, seeded and sliced
- 1 red bell pepper, seeded and sliced
- 1/2 red onion, peeled and thinly sliced
- 3 cloves garlic, finely chopped
- Kosher salt, to taste
- 4 roma tomatoes, diced
- 1/2 c. white wine
- 2 c. low-sodium chicken broth
- 1 c. heavy cream
- Black pepper, to taste
- Cayenne pepper, to taste
- Chopped fresh parsley, to serve
Instructions:
Step No.01
Pasta should be cooked as directed on the package. Don’t overcook the pasta; drain while it’s still al dente!
Step No.02
Over the chicken pieces, distribute 1 1/2 tablespoons of the Cajun seasoning. Toss in the coat.
Step No.03
Heat 1 tablespoon each of oil and butter in a big skillet over high heat. Don’t stir; just add half of the chicken in a single layer. Give the chicken a minute or so to brown on one side. After a minute, turn over and cook the other side. Moving the chicken to a fresh platter with a slotted spoon. Continue with the leftover chicken. With the chicken gone, turn the heat back up to high.
Step No.04
To the pan, add the final 1 tablespoon each of butter and olive oil. Add the garlic, onion, and peppers once hot. Finally, add salt, if necessary, and the remaining 1 1/2 teaspoons of Cajun seasoning. Simmer on high for one minute, stirring occasionally, making an effort to get the vegetables as dark as possible. Cook for a further 30 seconds after adding the tomatoes. Take out every vegetable from the pan.
Step No.05
Pour the wine and chicken stock into the pan and turn the heat to high. Cook on high for three to five minutes, deglazing the pan by scraping the bottom. Turn the heat down to medium and slowly pour in the cream, whisking or swirling all the while. Simmer the sauce for a few minutes over medium-low heat, or until the cream begins to thicken the mixture. After tasting, adjust the seasoning with salt, cayenne, and black pepper. There should be a lot of spice in the sauce!
Step No.06
Lastly, incorporate all of the juices that have dripped onto the plate by adding the chicken and veggies to the sauce. For one to two minutes, stir and heat the mixture until it becomes hot and bubbling. After draining, add the spaghetti and toss to mix.
Step No.07
Add some finely chopped fresh parsley on top and enjoy!
Full Recipes:https://www.thepioneerwoman.com/food-cooking/recipes/a10338/cajun-chicken-pasta/