This delicious creamy Cajun chicken pasta, featuring sautéed chicken, peppers, and a light, zesty cream sauce, is wonderful for celebratory meals and was inspired by Ree Drummund of The Pioneer Woman show on Bildirimlerim.
Although this pasta preparation is somewhat involved, it remains my absolute favorite pasta dish.
Besides my wooden recipe box holding cherished handwritten notes marked by wear and smudges, I also maintain a simple recipe binder filled with printed, three-hole punched cards gathered over the years; the most aged pages in that binder share similar heartfelt histories to the most worn recipe cards.
Among those treasured pages is this creamy Cajun chicken pasta.
The date stamp indicates I printed this over ten years ago after seeing it prepared on Ree Drummond’s “The Pioneer Woman” television program; my initial taste led me to call it my best pasta ever, though it is not quick or simple, its rich, comforting flavor makes the time worthwhile.
This is a stand-at-the-stove creation; the sauce has a spicy creaminess but is less thick than typical pasta sauces, not clinging heavily to the noodles, which we still adore; it yields a large serving, and my husband and I enjoyed the leftovers for several days after making it for Valentine’s Day.
I reserve this kind of meal for relaxed evenings and special dinners.
Necessary Components for Cajun Chicken Pasta
- Boneless, skinless chicken breasts – Dice into small pieces for uniform cooking
- Cajun seasoning – Imparts warmth and spice; adjust according to preference (we use a generous amount!)
- Fettuccine noodles – A durable pasta that complements the creamy sauce well
- Olive oil – Used for searing and flavor development
- Butter – Enhances the richness of the sauce base
- Green bell pepper – Provides a fresh crunch and subtle sweetness
- Red bell pepper – Contributes color and a slightly sweeter note
- Red onion – Adds balance and depth to the sauce profile
- Garlic – Forms a savory foundation for the dish
- Roma tomatoes – Incorporated near the end for texture and freshness
- Chicken broth – Serves as the liquid base for the sauce
- White wine – Lends brightness and depth (or substitute additional broth)
- Heavy cream – Essential for achieving the creamy sauce consistency
- Cayenne pepper – For boosting heat, to taste
- Salt and black pepper – Season throughout the cooking process
I observed Ree preparing this in a cast iron pan which inspired me to acquire one; if you own one, I suggest using it as it browns the meat beautifully and maximizes flavor!
Pairings for Cajun Chicken Pasta
While this rich Cajun chicken pasta is satisfying on its own, simple accompaniments can complete the dining experience.
- Consider Sourdough bread with butter, which is wonderful for mopping up the sauce.
- For added texture and warmth, garlic toast or garlic bread works beautifully.
- A light green salad dressed with a basic vinaigrette will nicely counteract the pasta's richness.
- You could also serve steamed or roasted vegetables, such as broccoli or green beans, for extra substance.
Remember that with this meal, less is more; a modest side portion suffices.
Guidelines for Storing and Warming Leftovers
This recipe yields a good quantity, serving 4-6 people, so leftovers are a delightful bonus!
- Place any surplus in a covered container inside the refrigerator.
- To reheat, use the microwave, making sure to stir halfway through for even heating.
- If the sauce becomes thick after cooling, incorporate a small splash of milk or broth before reheating to restore its consistency.
We have found this dish remains comforting and delicious even on the second or third day after preparation.
Explore more pasta creations here:
- A family favorite, this easy freeze ahead lasagna is perfect for meal planning.
- The Tortellini & sausage bake offers layered comfort at its finest!
- My mother-in-law shared the recipe for Skillet sausage & noodles with cream gravy.
Spicy Cajun Chicken Pasta (inspired by Ree Drummond on the Pioneer Woman)
This Cajun chicken pasta preparation boasts a flavorful, spicy, and rich taste. It is a comforting, homemade pasta recipe ideal for unhurried, warm evening meals.
Ingredients
Method
- Fill a substantial pot with salted water and bring it to a rolling boil. Introduce a splash of olive oil, then add the fettuccine. Cook until perfectly al dente, drain thoroughly, and keep aside.
- Coat the cubed chicken pieces evenly with half of the Cajun spice blend.
- Heat a cast iron skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Once hot, add the chicken in a single layer and let it brown without stirring. Once you see it is starting to cook around the edges, flip it over and cook until fully cooked through. Remove chicken to a clean platter. You may find you need to cook the chicken in two single layer batches.
- Utilize the same skillet and add the remaining olive oil and butter. Toss in the green pepper, red pepper, and red onion. Season with salt, black pepper, and the rest of the Cajun seasoning. Sauté for several minutes until the vegetables start to soften.
- Add the garlic and cook for about 1 minute, stirring constantly. Add the diced tomatoes and cook for about 30 seconds, just until warmed. Remove vegetables from the skillet and set aside.
- While the skillet remains hot, pour in the white wine and chicken broth, ensuring you scrape up all the flavorful browned bits from the pan's base.
- Lower the heat to medium and slowly whisk in the heavy cream. Continue stirring as the sauce begins to thicken slightly.
- Sample the sauce and adjust the flavor with salt, pepper, and extra cayenne if you prefer more heat.
- Place the cooked chicken and vegetables back into the skillet, along with any accumulated juices. Stir and heat until everything is warmed through.
- Coat the cooked fettuccine with the prepared sauce, tossing gently to ensure an even mix.
- Present the dish warm, finished with a garnish of grated Parmesan cheese if desired.
