Cajun Chicken Pasta

My son was showing some heavy signs of sickness - a nasty fever, he was super lethargic, he wasn't giggling/talking constantly, he didn't want to run around like a wild thing, he didn't cough very often but when he did it was really scary, and overall he just wasn't his usually crazy three-year-old self. This usually means we are just going to stay in for the rest of the day. These days don't happen very often, but when they do, we milk it like crazy and allow his little body to heal as much as possible without interruption. 

I can only take cartoons so much, so when he's dozing off, I quickly flip the channel over to the Food Network. Well, thankfully I did! Darling Ree from Pioneer Woman was going to town in the kitchen, and THIS amazing pasta dish was on the menu. I watched in wonder as she effortlessly assembled, cooked, and tossed together all the beautiful ingredients to this Cajun Chicken Pasta. My mouth seriously could not stop watering, and I immediately wished there was some way I could just reach through the screen and taste this amazing food she was making. 

I knew right away what was going on the menu the next week, and let me tell you.... 

it was even better than I imagined it would be. 

We switched the pasta to whole grain to be a little healthier (with all that butter and cream, I had to try to sneak in a little health without ignoring her original intended flavors), and no one even noticed. It was so hearty and we couldn't slick up our plates with our forks fast enough!! 

I think the sauce is what takes this dish to a beautiful new level of heaven. It takes a little time to build that flavor before actually making the sauce. First, with the browned chicken fleks in the pan, second with the charred veggies, and next with the beautiful simmering of white wine and chicken broth before adding in the cream to thicken the deal. I seriously couldn't believe how flavorful the entire dish was. Even the little chicken pieces were soaked in that Cajun goodness! I just couldn't stop taking bite after bite, wondering how this amazing dish could come together with such simple ingredients. Of course, there were a few leftovers, and we had it as a side to some sandwiches. Still, amazing. I can see us making this for family dinners, and even for company. It's just that awesome. Ree, you rock my life, once again. 


Cajun Chicken Pasta
makes 8 servings

3 whole boneless, skinless Chicken breasts, cut into cubes
3 t Cajun spice, more to taste
1 lb whole grain fettucinne
2 T olive oil
2 T butter
1 whole green pepper, seeded and sliced
1 whole red bell pepper, seeded and sliced
1/2 whole large red onion, slied
3 cloved garlic, minced
4 whole roma tomatoes, diced
2 C low sodium chicken broth
1/2 C white wine
1 C heavy cream
cayenne pepper to taste
ground black pepper, to taste
chopped fresh parsley, to taste

1. Cook pasta according to directions on the package. Drain when the pasta has almost cooked through (al dente). Set aside.
2. Sprinkle 1 1/2 t Cajun spice over all the chicken pieces in a bowl, carefully toss around with a spoon to coat. Heat 1 T oil and 1 t butter in a large heavy skillet over high heat. Add the chicken, allow to cook until golden - then turn chicken to the other side. A darker brown char is good. Remove when the chicken is cooked through and place on a clean plate on the side.
3. In the same pan, over medium-high heat, add remaining olive oil and butter. When butter is melted, add peppers, onions, and garlic, Sprinkle on remaining Cajun spice, and add a little salt. Cook over high heat for 1 minute, until the veggies get a little char and soften just a bit. Add tomatoes and cook for about 30 seconds. Remove all veggies from the pan.
4. With the pan over high heat, pour the wine into the pan, let sizzle for about 2 minutes, then add chicken broth. Cook on high for 3-5 minutes, scraping the bottom of the pan to deglaze, whisking constantly. Reduce the heat to medium and and pour in cream, whisking constantly again. Cook sauce over low heat until sauce thickens. Taste and add salt and pepper. Add chicken and veggies back into the sauce and toss to coat. Stir and cook for 2 minutes, until mixture is bubbly. Add drained/cooked pasta and serve with a sprinkle of parsley.

Recipe source:  Pioneer Woman, via Food Network


  1. Hey Blondie! I was just wondering if there are any substitutions for the white wine.....we are just on a budget and it's not an ingredient we use very much. My mouth is watering at this recipe and I just want to try it! Thanks so much!

  2. I've been looking for some new, flavorful chicken dishes. Love this!


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