Cajun Chicken Pasta

This morning I’ve decided I’m not going to pack. It’s been such a crazy week that I am going to do something fun. I don’t know how any one else has packed up their house; but I put together this little schedule:
Sept 4: pack bathrooms
Sept 5: pack Eliza’s room
Sept 6: pack books
Sept 7: pack storage
Sept 10: pack Master closet
Sept 11: pack Master
Sept 12: Pack living and dining
Sept 14: Pack toys
Sept 17: Pack kitchen
Sept 18: Pack pantry
Sept 19: Clean kitchen
Sept 20: clean storage and refrigerator
Sept 21: Clean light fixtures and baseboards, doors, windows and bathrooms
Sept 22: move! finish cleaning; vacuum, spot clean carpet

Any tips anyone has for making moving super successful and less stressful? I bought different colored duct tape for each room and all the boxes are marked for which space they are going. I just had to have a reason to buy the colored duct tape. It’s so fun. 

Tonight’s dinner is yes, another PW recipe. I swear each of you need to buy her cookbooks and then follow her blog because she makes such scrumptious recipes. This pasta has become my fave spicy pasta. Just don’t substitute cream for strawberry Greek yogurt…and you should be good.

Cajun Chicken Pasta–via The Pioneer Woman
Prep Time: 10mins Cook Time: 15mins 
Serves 6


  • 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 whole Green Bell Pepper, Seeded And Sliced
  • 1 whole Red Bell Pepper, Seeded And Sliced
  • 1/2 whole Large Red Onion, Sliced
  • 3 cloves Garlic, Minced
  • 4 whole Roma Tomatoes, Diced
  • 2 cups Low Sodium Chicken Broth
  • 1/2 cup White Wine I didn’t use this and it still is soo yummy
  • 1 cup Heavy Cream
  • Cayenne Pepper To Taste
  • Freshly Ground Black Pepper, To Taste
  • Salt To Taste
  • Chopped Fresh Parsley, To Taste

Preparation Instructions

Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!
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 and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.
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, 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. 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.

9 thoughts on “Cajun Chicken Pasta

  1. YUMMY! What a great dish with such wonderful flavors! I love a recipe that is has a bit of boldness… and cream! Please share this at ON THE MENU MONDAY, my weekly linky party! Link goes live Sundays at 8:00 pm. Hope to see you and your great Cajun Chicken there!

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