A creamy sauce, blackened peppers, and tender chicken give this cajun chicken pasta its character. I keep the method focused: brown the chicken in batches, let the vegetables take on some color, then build the sauce in the same skillet so every savory bit from the pan becomes part of the dish. This serves about 6.
The active work is concentrated in a few short stages. Have the vegetables sliced and the chicken cut before you begin, because the skillet moves quickly once it is hot.
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 cup white wine
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- Black pepper, to taste
- Cayenne pepper, to taste
- Chopped fresh parsley, to serve
Why this method works
Cajun chicken pasta can become heavy when the seasoning, cream, and pasta all compete for attention. I divide the Cajun seasoning between the chicken and vegetables, which keeps the flavor distributed rather than concentrated in one layer.
The chicken is cooked in two batches so the pieces have room to brown. If the pan is crowded, the chicken releases moisture and steams instead of developing a browned surface. The vegetables receive a short, hot cook as well, giving the peppers and onion a lightly charred edge while keeping some structure.
The sauce begins with white wine and chicken broth before the cream is added. This creates a more balanced base and gives the pan drippings time to loosen from the bottom of the skillet. Fettuccine works well here because its broad shape holds the cream sauce, but the pasta should remain al dente so it does not become soft after being tossed with the hot sauce.
Prepare the pasta
Cook the fettuccine according to the package directions. Drain it when the pasta is still al dente; do not overcook it.
The pasta will spend another minute or two in the skillet with the sauce, chicken, and vegetables. Holding it at a firm texture during boiling gives it enough structure to finish properly at the end.
Brown the chicken
Sprinkle 1 1/2 teaspoons of the Cajun seasoning over the chicken pieces. Toss to coat.
In a heavy skillet, heat 1 tablespoon of the oil and 1 tablespoon butter over high heat. Add half of the chicken in a single layer and do not stir. Let it brown on one side for about 1 minute, then flip the pieces and cook for an additional minute.
Using a slotted spoon, remove the chicken to a clean plate. Repeat with the remaining chicken, keeping the skillet on high heat. Removing the chicken early is intentional; it will finish cooking in the sauce later, which keeps the pieces from becoming dry.
Cook the vegetables
Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the skillet. When heated, add the peppers, onion, and garlic.
Sprinkle on the remaining 1 1/2 teaspoons of Cajun seasoning, and season with salt, if needed. Cook over high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. The short cooking time keeps the flavor concentrated and prevents the peppers from becoming limp.
Add the tomatoes and cook for 30 seconds more. Remove all of the vegetables from the pan and set them aside with the chicken, if you prefer to keep everything together.
Build the cream sauce
With the pan still 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. Those browned pieces add depth to the sauce, so take the time to loosen them with a wooden spoon or spatula.
Reduce the heat to medium-low and pour in the cream, stirring or whisking constantly. Cook the sauce over medium-low heat until the cream starts to thicken the mixture, a few minutes.
Taste the sauce and add black pepper, cayenne pepper, and salt to taste. The sauce should be spicy, but the heat should remain balanced by the cream and the sweetness of the peppers. Add cayenne gradually, tasting as you go.
Finish the pasta
Add the chicken and vegetables to the sauce, making sure to include all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes.
Add the drained pasta and toss to combine. The fettuccine will absorb some of the sauce as it warms, so work gently and keep tossing until the noodles are evenly coated. If the sauce seems slightly loose at first, give it another moment in the skillet rather than adding more cream.
Top with chopped fresh parsley and serve while hot.
Serving suggestions
This pasta is substantial enough to stand on its own, but I like to serve it with something crisp and lightly dressed. A green salad with a sharp vinaigrette cuts through the cream without adding another rich element.
Steamed broccoli, sautéed green beans, or roasted asparagus also work well alongside the pasta. If you want bread, choose a plain loaf that can catch the remaining sauce without bringing additional seasoning to the meal.
For a slightly milder version, reduce the cayenne pepper and choose a less assertive Cajun seasoning. The bell peppers, tomatoes, and cream will still give the sauce plenty of flavor.
Storage and reheating
Store leftover cajun chicken pasta in a covered container in the refrigerator. The sauce will thicken as it chills, so reheat the pasta gently in a skillet over medium-low heat with a small splash of chicken broth or cream.
Stir often and stop heating as soon as the pasta is hot. High heat can cause the cream sauce to tighten and may leave the chicken less tender. This dish is best reheated in individual portions, since a smaller amount warms more evenly.
Frequently asked questions
Can I use another pasta shape?
Yes. Penne, rigatoni, or linguine can replace the fettuccine. Choose a shape with enough surface area or ridges to hold the cream sauce.
Can I use chicken thighs?
Boneless, skinless chicken thighs work well in the same amount. Cut them into 1-inch pieces and cook them in batches as directed, checking that they are fully cooked before serving.
Should I rinse the pasta?
No. Drain the pasta without rinsing it. The surface starch helps the sauce cling to the fettuccine when everything is tossed together.
Can I freeze this pasta?
I do not recommend freezing the finished dish because cream sauces and cooked pasta can lose their texture after thawing. It is better to refrigerate leftovers and reheat them gently with a little chicken broth or cream.
This cajun chicken pasta keeps the cooking direct and the flavor well balanced. The chicken, vegetables, and sauce are all built in one skillet, while the firm fettuccine gives the finished dish enough structure to carry the cream and spice.
Ingredients
Method
- Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!
- 2
- Sprinkle 1 1/2 teaspoons of the Cajun seasoning over the chicken pieces. Toss to coat.
- 3
- In a heavy skillet, heat 1 tablespoon of the oil and 1 tablespoon butter over high heat. Add half of the chicken in a single layer; do not stir. Allow the chicken to brown on one side, about 1 minute. Flip to the other side and cook for an additional minute. Using a slotted spoon, remove the chicken to a clean plate. Repeat with the remaining chicken. Remove the chicken, leaving the pan on high heat.
- 4
- Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the pan. When heated, add the peppers, onion, and garlic. Sprinkle on the remaining 1 1/2 teaspoons of Cajun seasoning, and season with salt, if needed. Cook over high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add the tomatoes and cook for 30 seconds more. Remove all of the vegetables from the pan.
- 5
- 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 the heat to medium-low and pour in the cream, stirring/whisking constantly. Cook the sauce over medium-low heat until the cream starts to thicken the mixture, a few minutes. Taste and add black pepper, cayenne pepper, and salt to taste. The sauce should be spicy!
- 6
- Finally, add the chicken and vegetables to the sauce, making sure to include all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes. Add the drained pasta and toss to combine.
- 7
- Top with chopped fresh parsley and chow down!
