Ingredients
Here’s what you’ll need to create this delightfully spicy and creamy dish:
- 8 ounces of fettuccine pasta
- 1 pound of chicken breast, cut into bite-sized pieces
- 2 tablespoons Cajun seasoning (store-bought or homemade)
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 cloves of garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Chopped fresh parsley for garnish
If you’re missing any ingredients, don’t worry! You can substitute the heavy cream with half-and-half for a lighter version, or use shrimp instead of chicken for a seafood twist.
Instructions
- Start by boiling water in a large pot. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Sprinkle the chicken pieces with Cajun seasoning, ensuring they are well coated.
- Add the chicken to the skillet and cook until browned and cooked through, about 6-8 minutes. Remove the chicken and set it aside.
- In the same skillet, add the sliced bell peppers and minced garlic. Sauté until the peppers are tender, about 3-4 minutes.
- Pour in the chicken broth and heavy cream, stirring to combine. Let the mixture simmer for about 5 minutes, allowing it to thicken slightly.
- Reduce the heat to low and stir in the Parmesan cheese, mixing until the sauce is smooth and creamy.
- Return the cooked chicken to the skillet, along with the drained pasta. Toss everything together to coat the pasta and chicken in the creamy sauce.
- Season with additional salt and pepper to taste. Garnish with chopped parsley before serving.
Remember, like my abuela taught me, it’s all about following your senses. If you feel the sauce is too thick, a splash of pasta water can work wonders!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International