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T.G.I. Friday's Spicy Cajun Chicken Pasta


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  • 4 TBSP butter
  • 1 green bell pepper (chopped) (1 cup)
  • 1 red bell pepper (chopped) (1 cup)
  • 1/2 white onion, sliced & quartered (1 cup)
  • 1 clove garlic, pressed
  • 2 boneless chicken breast halves
  • 2 tsp olive oil
  • 1 medium tomato, chopped
  • 4-6 mushrooms, sliced (1 1/4 cups)
  • 1 cup chicken stock
  • salt
  • 1/4 tsp cayenne pepper
  • 1/4 tsp paprika
  • 1/4 tsp white pepper
  • 1/4 tsp dried thyme
  • 4-6 quarts water
  • 1 12oz box fettuccine
  • 2 tsp chopped fresh parsley



Step 1

Melt 2 TBSP butter in a large skillet over medium heat.
Saute bell peppers, onions and garlic in the butter for 8-10 minutes or until vegetables begin to soften slightly.
As the vegetables are cooking, cut the chicken breasts into bite sized pieces.
Prepare a medium size pan over high heat with the olive oil. When the pan is hot, add the chicken and cook, stirring, for 5-7 minutes or until the chicken shows no pink.
When the vegetables are soft (about 10 minutes), add the chicken to the pan.
Add the tomatoes, mushrooms, chicken stock, 1/4 tsp salt, cayenne pepper, paprika, white pepper,thyme & continue to simmer for 10-12 minutes until it thickens.
In the meantime, bring the water to a boil in a large pot. Cook fettuccine till done, 10-12 minutes.
When the noodles are done, drain and add 2 TBSP butter. Toss

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