Pioneer Woman Cajun Chicken Pasta

Pioneer Woman Cajun chicken pasta is a creamy, spicy fettuccine dinner with seared chicken, charred peppers and a white wine cream sauce that comes together in 25 minutes. Try this easy weeknight Cajun pasta for family dinner or date night, since it's a one-skillet sauce and full of bold flavor.

Sear the chicken in a single layer over high heat and leave it alone, because stirring it steams the pieces instead of browning them. Crowd the pan and you lose the golden crust that flavors the whole sauce.

Charring the peppers and onion as dark as you can before they go into the sauce gives it a smoky depth that a gentle sauté never reaches. Deglazing with white wine and chicken broth then lifts every browned bit off the pan, so the cream sauce tastes rich instead of flat.

Pioneer Woman Cajun Chicken Pasta

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Course: DinnerCuisine: American, CajunDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

720

kcal

Seared Cajun chicken and charred peppers tangle with al dente fettuccine in a peppery cream sauce. The sauce thickens quickly in the same skillet, so every noodle comes out coated and spicy.

Ingredients

• 1 lb. fettuccine
  

• 3 boneless, skinless chicken breasts, cut into 1-inch pieces
  

• 1 tbsp. Cajun seasoning, divided
  

• 2 tbsp. olive oil, divided
  

• 2 tbsp. salted butter, divided
  

• 1 green bell pepper, seeded and sliced
  

• 1 red bell pepper, seeded and sliced
  

• 1/2 red onion, peeled and thinly sliced
  

• 3 cloves garlic, finely chopped
  

• Kosher salt, to taste
  

• 4 roma tomatoes, diced
  

• 1/2 c. white wine
  

• 2 c. low-sodium chicken broth
  

• 1 c. heavy cream
  

• Black pepper, to taste
  

• Cayenne pepper, to taste
  

• Chopped fresh parsley, to serve
  

Directions

• Cook the pasta: Cook 1 pound fettuccine according to the package directions. Drain it while it is still al dente, since the noodles finish cooking in the hot sauce later.
• Season the chicken: Sprinkle 1 1/2 teaspoons of the Cajun seasoning over 3 chicken breasts cut into 1-inch pieces. Toss them well so every piece is coated.
• Brown the chicken: Heat 1 tablespoon olive oil and 1 tablespoon butter in a heavy skillet over high heat, then add half the chicken in a single layer. Let it brown for 1 minute without stirring, then flip it for 1 more minute. Move it to a clean plate with a slotted spoon, then repeat with the rest.
• Char the vegetables: Add the remaining 1 tablespoon olive oil and 1 tablespoon butter to the hot pan, then add 1 sliced green bell pepper, 1 sliced red bell pepper, 1/2 thinly sliced red onion and 3 chopped garlic cloves. Sprinkle on the remaining 1 1/2 teaspoons Cajun seasoning and a little kosher salt. Cook for 1 minute, stirring gently, until the vegetables are as dark as you can get them.
• Add the tomatoes: Stir in 4 diced roma tomatoes and cook for 30 seconds more. Then move all the vegetables to the plate with the chicken.
• Build the sauce: Keep the pan on high heat and pour in 1/2 cup white wine and 2 cups low-sodium chicken broth. Cook for 3 to 5 minutes, scraping the bottom of the pan to deglaze.
• Add the cream: Reduce the heat to medium-low and pour in 1 cup heavy cream, whisking constantly. Cook for a few minutes until it thickens, then season with black pepper, cayenne pepper and salt, because the sauce should be spicy.
• Combine everything: Add the chicken and vegetables to the sauce, along with all the juices from the plate. Stir for 1 to 2 minutes until bubbly and hot, then add the drained pasta and toss to combine.
• Garnish and serve: Top the pasta with chopped fresh parsley. Then dish it up while it is hot and creamy.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO stainless slotted spoon, OXO 11-inch balloon whisk, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this Cajun chicken pasta without wine?

Yes, just replace the 1/2 cup of wine with more chicken broth. Add a small squeeze of lemon juice at the end, since that brings back some of the brightness the wine would have given.

How long do leftovers keep in the fridge?

Store the pasta in an airtight container for up to 3 days. The sauce soaks into the noodles as it sits, so reheat gently on the stovetop with a splash of broth or cream.

Can I make the sauce ahead of time?

You can make the sauce a day ahead and keep it in the fridge. Rewarm it over medium-low heat, then add the chicken, vegetables and freshly cooked pasta so the noodles stay al dente.

What if I don't have a heavy skillet?

A large Dutch oven or any wide, heavy-bottomed pan works well here. Avoid thin nonstick pans, because they don't hold the high heat you need for browning the chicken and charring the vegetables.

What's the most common mistake with this recipe?

Overcooking the pasta is the biggest one, since it keeps softening once it hits the hot sauce. Drain it while it still has a firm bite, and the noodles will finish nicely in the skillet.