| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 6 servings |
Ingredients
- 1 pound fettuccine
- About 3 teaspoons Cajun spice mix
- 3 whole boneless, skinless chicken breasts, cut into cubes
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 whole green bell pepper, seeded and sliced
- 1 whole red bell pepper, seeded and sliced
- 1/2 large red onion, sliced
- Salt
- 4 whole Roma tomatoes, diced
- 2 cups low-sodium chicken broth
- 1/2 cup white wine
- 1 cup heavy cream
- Cayenne pepper, for sprinkling
- Freshly ground black pepper
- Chopped fresh parsley, for garnish
Instructions
- Cook the pasta according to package directions. Drain when the pasta is still al dente; do not overcook!
- Sprinkle 1 1/2 teaspoons Cajun spice (or more) over the chicken cubes. Toss around to coat. Heat 1 tablespoon butter and 1 tablespoon oil in a heavy skillet over high heat. Add half 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 an additional minute. Remove with a slotted spoon and place on a clean plate. Repeat with the remaining chicken. Remove the chicken, leaving the skillet on high heat. Add the remaining butter and olive oil. When heated, add the garlic, peppers and onions. Sprinkle on the remaining Cajun spice, and add 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 an additional 30 seconds. Remove all the vegetables from the skillet.
- With the skillet still over high heat, pour in the chicken broth and wine. Cook 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 for a few minutes, until the cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. The sauce should be spicy!
- 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 fettuccine and toss to combine.
- Top with chopped fresh parsley and chow down!
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 652 |
| Total Fat | 27 g |
| Saturated Fat | 13 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 33 g |
| Cholesterol | 119 mg |
| Sodium | 957 mg |
Reviews
Sauce is way too thin. Would not make again. Nothing special.
A family favorite!!! Wish I could give it 10 stars! Outrageously delicious. I’ve been making this for years. The only thing I do differently is change the measurements for the sauce. We like a “saucier” pasta… so I triple the ingredients for the wine, broth and cream. The sauce always thickens beautifully but you must cook the pasta al dente. That way it will finish cooking in the sauce, thickening it up perfectly.
Made this exactly as directed. It’s a good basic recipe that would be so easy to customize to your liking. The sauce was a bit thin, so I would probably thicken it with cornstarch or flour next time.
It was very good!! Made per the recipe and it was perfect. Very flavorful. I think it would be great with shrimp!!
Very good. I thickened up the sauce with cornstarch and cream. About 1 1/2 tablespoons of cornstarch to 1/4 cup cream. Great consistency. Would add mushrooms and some hot Italian sausage next time.
This recipe lacked flavor and the sauce was very running even after I tried to thicken it up. Very disappointed.
K
We LOVE this recipe!! I made it for the first time on an anniversary trip to the Blue Ridge Mountains and ever since my husband has called it North Carolina pasta 🙂
After making this the first time, I had a similar experience with thinking the sauce was a bit thin so I decided I wanted to do something different (and it helps to save a little time!) I still deglaze with wine and broth but use our favorite jarred Alfredo sauce instead of making the sauce from scratch. If I do need to thin it out I just add splashes of broth. I also make my own Cajun seasoning that we prefer over store brands and add a bit of that to the sauce as well.
This recipe is an all time favorite in our house and the leftovers are the best!
After making this the first time, I had a similar experience with thinking the sauce was a bit thin so I decided I wanted to do something different (and it helps to save a little time!) I still deglaze with wine and broth but use our favorite jarred Alfredo sauce instead of making the sauce from scratch. If I do need to thin it out I just add splashes of broth. I also make my own Cajun seasoning that we prefer over store brands and add a bit of that to the sauce as well.
This recipe is an all time favorite in our house and the leftovers are the best!
I know it’s iffy to make substitutions and then rate the recipe. But this has to be shared. It’s a delicious recipe even when substitutions are made. First off, I made it for two. Next, I subbed diced tomatoes, drained, for the Roma tomatoes and it was fine. I had only angel hair spaghetti so that worked for the pasta in the recipe. I added some sliced mushrooms I had and that added some substance. I will definitely make this again, maybe even for company. It’s that delicious.
This recipe makes me feel like a real cook. I’ve made it several times and it’s so good every time! I use Mr. and Mrs. crab seasoning for my Cajun spice.