This Cajun Chicken Pasta is a perfect mix of spicy and creamy. Blackened chicken makes this pasta recipe really stand out and will become one of your go-to comfort foods!
Oh, hello spicy. Nice to see you. There was a time that I didn’t hold such an affinity for you, and that makes me sad. Thankfully I am back to your side. Especially after enjoying a big plate of pasta, creamy sauce, crunchy peppers, and so much spicy goodness. This recipe for Cajun Chicken Pasta is ready to put the spice back into life.
What beer pairs well with Cajun Pasta with Chicken?
The beer: Amber from Abita.
With spicy you don’t want overwhelming. Spicy chicken plus spicy sauce PLUS carbs…you want something that isn’t trying to fight with all the goodness of this dish so a pale ale like
What TV series pairs well with a spicy pasta dish?
Since in our house anything featuring Danny McBride cannot be missed, Righteous Gemstones is where it’s at this Mitten Movie Night
How to make Cajun Chicken Pasta:
I REALLY think that the key to this easy pasta recipe is the blackened chicken. Sprinkle the chicken with lots of Cajun seasoning then cooking it until crispy on the outside but juicy on the outside. That is what makes it meld so perfectly with this creamy pasta.
To achieve blackened chicken perfection it’s all about coating, frying, then taking it off at just the right moment. See the below example: I hate to brag, but yeah, that’s how you do it.
First, cut the chicken breasts in half. I try to cut mine to about 2-3 inches in the middle, no more. I want these to cook quick and stay juicy. The thicker they are, the longer they take to cook.
Sprinkle each side with 1 Tbs Cajun Seasoning.
To a shallow rimmed pan add oil. Let the pan heat up then place the chicken in the pan. Cook 4-5 minutes then flip. Cook 4-5 additional minutes depending on the thickness of the cut. *Make a cut in the thickest part of the chicken breast to make sure that it has cooked through. If not, return to the pan and cook 1-2 minutes per side.
While the chicken is cooking, add the fettucini to a pot and boil according to package directions. Drain and reserve 1/4 cup of the pasta water for the sauce.
Next, chop the red and green peppers, onions and mince the garlic.
Once the chicken has cooked, remove and place on a cutting board. Slice the chicken.
In the same pan that you cooked the chicken, leaving the heat on medium, add 1 Tbs butter and let melt. Once the butter is melted add the sliced peppers, onions, and garlic and sautee. Cook for 5 minutes to soften but allowing them to still stay crunchy.
Add the flour, stirring the ingredients together, then slowly add 1/4 cup reserved water* from the fettucini. *I have found that using the pasta water when making a cream sauce stretches the sauce out without making it clumpy.
Next, add the heavy cream, Parmesan cheese, and 1 Tbs Cajun seasoning.
Finally to the pan, add the drained cooked pasta. Top with the reserved green onions and jalapenos.
Like adding jalapenos to food? Try these recipes that are better with the spicy stuff on top:
I like to use tongs to combine everything together and then to serve. And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
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