Cajun Chicken Pasta

By JanetLynn198

Ingredients

• 3 whole Boneless, Skinless Chicken Breasts, Cubed
• 3 tsp Cajun Spice Mix, More To Taste
• 1 lb Fettuccine
• 2 tbsp Olive Oil
• 2 tbsp Butter
• 2 cups Low Sodium Chicken Broth
• 1/2 cup White Wine
• 1 cup Heavy Cream
• Garlic
• Cayenne Pepper To Taste
• Freshly Ground Black Pepper, To Taste
• Salt To Taste
• Chopped Fresh Parsley, To Taste

Details

Servings 6
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

1. Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!

2. Sprinkle 1 1/2 tsp Cajun spice over chicken pieces. Toss around to coat. Heat 1 tbsp oil and 1 tbsp 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 min. Flip to the other side and cook an additional min. Remove with a slotted spoon and place on a clean plate. Repeat with remaining chicken. Remove chicken, leaving pan on high heat.

3. With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 mins, 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, add garlic and continue to cook 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!

4. Add chicken to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 mins, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.

7. Top with chopped fresh parsley and serve!