Cajun Chicken Pasta

I’m pretty selective when it comes to which food-related shows I’ll watch on TV.  I prefer the ones where the host isn’t over-the-top and the focus is on the food. Ree Drummond’s The Pioneer Woman is just one of the shows that I do watch. I often end up making versions of the recipes Ree presents, and they have always came out fantastic.Cajun Chicken PastaThis Cajun chicken pasta from Ree has a nice spicy kick, just like I like it. I’m going to make this again, but substitute blackened chicken instead.

Cajun Chicken Pasta

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main
Cuisine: Cajun
Servings: 6

Ingredients

  • 1 pound dried fettuccine pasta
  • 3 teaspoons Cajun spice divided
  • 3 whole boneless skinless chicken breasts, cubed
  • 2 tablespoons butter divided
  • 2 tablespoons olive oil divided
  • 3 cloves garlic minced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 1/2 large red onion diced
  • 4 Roma tomatoes seeded, diced (a small can of diced tomatoes can be substituted)
  • 2 cups 1 small can chicken broth
  • 1 1/2 cups heavy cream
  • Pinch or more cayenne pepper
  • Pinch or more freshly ground black pepper
  • 1-2 tablespoons fresh parsley chopped

Instructions

  • Cook pasta per package instructions. Drain.
  • Place the chicken into a bowl. Sprinkle with 1 1/2 teaspoons of the Cajun spice mix and toss to coat.
  • Heat a large skillet or pot over high heat. Add 1 tablespoon of the butter and 1 tablespoon of the oil. Once hot, add the chicken. Without stirring, let brown slightly on one side. Toss and brown the other side. Remove to a plate or large bowl.
  • Add the remaining butter and oil and heat.
  • Add peppers and onions and cook 2-3 minutes. Add the garlic and remaining Cajun spice mixture. Stir and cook another minute.
  • Add tomatoes and cook for 1 more minute. Remove all vegetables to a plate or bowl (you can use the same one you used for the chicken).
  • Add the chicken broth to the pan, and cook over high heat, stirring for 5 minutes to reduce.
  • Reduce heat to medium low and slowly stir in the cream.
  • Add in the cayenne pepper, black pepper and salt, to taste. Don't be shy with the cayenne, you want the sauce to have some kick!
  • Let cook, simmering, for 5 minutes or until the sauce starts to thicken.
  • Add the chicken and vegetables back to the pan. Stir.
  • Finally, stir in the pasta, mix well, and heat through.
  • Serve garnished with chopped parsley.

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