CAJUN CHICKEN PASTA

Craving dinner with a kick ? Try this delicious and spicy one-pot Cajun chicken pasta! It is filled with tons of flavor — you’ll definitely want this on your menu! This is definitely restaurant-quality pasta right here!
PREP: 10 M | COOK: 30 M | SERVINGS: 3-4

*Watch me cook this meal in my highlights on Instagram! @sabreensaideat

INGREDIENTS

  • 1 tsp olive oil
  • 1 small yellow onion, diced
  • 3 garlic cloves, chopped
  • 1.5 lb chicken breast, cubed
  • Salt
  • Black pepper
  • Garlic powder
  • Cajun seasoning
  • Oregano
  • Cayenne pepper
  • Paprika
  • Crushed red pepper
  • 1 red bell pepper, diced
  • 1 tomato, diced
  • 1/3 jalapeño pepper, chopped
  • 4 tbsp unsalted butter
  • 1.5 cups heavy whipping cream
  • 1 cup chicken broth
  • 1/2 bag mozzarella cheese
  • 2.5 tbsp cornstarch + 1/2 cup water, mixed
  • 1 handful cilantro, chopped
  • Fettuccine noodles
Note: You can also make this meal with shrimp instead or even with the chicken!

DIRECTIONS

  1. Start by cooking your fettuccine as instructed on the box. ​In a large pot, heat 1 tsp olive oil on high heat. Sauté the garlic and onions until translucent and fragrant. Add in the chicken and season generously with salt, black pepper, garlic powder, paprika, Cajun seasoning, crushed red pepper, oregano, and a little cayenne pepper. Mix well to ensure seasoning gets all over the chicken.
  2. Toss in the red bell peppers, jalapeños, and tomatoes. Add a little more salt and black pepper for your vegetables. Sauté and cook together until the chicken is cooked thoroughly — stir frequently. Once chicken is cooked through and bell peppers are tender, remove and set aside. Rinse your pot clean.
  3. Melt the 4 tbsp butter in the pot over medium-high heat. Pour in the heavy whipping cream and chicken broth, then bring to a boil. Do not let it over boil (it may froth up if you don’t pay attention to it). Put the heat on low and season the sauce generously with salt, black pepper, garlic powder, crushed red pepper, and oregano. Give it a taste to adjust anything.
  4. Put the heat on low and pour in the mozzarella cheese. Continuously stir the cheese into the sauce until it fully melts. You don’t want to burn the cheese, so make sure the heat stays on low until fully melted.
  5. Now, in a small cup, mix together the 2.5 tbsp for starch with about a half cup of lukewarm water really well and quickly. Then, put the heat under the pot on medium and pour in the cornstarch. Whisk the sauce continuously until it has thickened — this will take a few minutes.
  6. Once thickened, toss the chicken and vegetables into the sauce. Let the chicken cook in the sauce for about 5 minutes. Once your noodles have finished cooking, drain and pour the the pasta inside the pot as well. Toss the pasta in the sauce and chicken really well!
  7. Add in all the cilantro, add in some more black pepper, crushed red pepper, and oregano if you’d like, and mix in. Let the pasta cook in the sauce for another 5 minutes and you’re all done!

ENJOY!