January 10, 2015

cajun chicken fettuccine

 There is something comforting about creamy pasta and freshly made bread, so on one of the coldest days of the year I thought it sounded perfect!  This pasta was amazing.  You can customize the spice according to your preference, the way the recipe is written it is very mild.  Love spice?  Go crazy and add some more cayenne!  Prep was crucial because this recipe moves quickly since you are cooking on high heat, so make sure to have everything chopped and sliced!

Servings 4-6
Total Time 30 minutes

  • 3 whole boneless, skinless chicken breasts, cubed
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon course salt 
  • 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 or 1 small onion, sliced
  • 3 garlic cloves, minced
  • 4 roma tomatoes, diced
  • 2 cups chicken broth
  • 1/2 cup white wine
  • 1 cup heavy cream
  • cayenne pepper, to taste
  • freshly ground black pepper, to taste
  • course salt, to taste
  • chopped fresh parsley, to serve


Bring a large pot of salted water to boil and cook pasta according to package directions, to al dente. Drain and return to the pot.  Toss with a bit of olive oil to keep from sticking.

Meanwhile, in a small bowl stir together the cumin, paprika, cayenne pepper, and salt.  Set aside.

Sprinkle 1/2 of the spice mixture over chicken pieces. Toss around to coat. Heat the oil and butter in a large, heavy skillet over high heat. Add 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 set aside. 

Leave on high heat and add the peppers, onions, and garlic. Sprinkle on remaining spice mixture, and add salt if needed. Cook over high heat for 1 minute, stirring gently. 

Remove all vegetables from the pan and set aside. 

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 heat to medium-low and pour in cream, whisking constantly. Cook sauce for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, salt, and/or cayenne pepper to taste.  Finally, add chicken, tomatoes, and vegetables to the 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 the sauce to the drained noodles and toss to combine. 

Top with fresh parsley and enjoy!!!

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