Cajun Chicken w/ Pasta

I found this recipe on The Pioneer Woman website ( and let me tell you, it is amazing and full of flavor! It has a spicy punch and definitely becoming a great comfort food for Josh and I. It contains fresh tomatoes but I left those out because Josh isn’t a fan of fresh tomatoes being cooked, so I changed a few ingredients. You can add fresh roma tomatoes to this dish if you desire. I hope you enjoy it and please let me know what ya think! ENJOY!

Makes: 6 servings

Here’s what you’ll need:

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2 pounds boneless, skinless chicken thighs (or breasts-your preference)

3 tsp cajun spice mix or more to taste

1 pound fettucine or spaghetti pasta

2 Tbsp olive oil

2 Tbsp butter

1 whole green bell pepper, seeded and sliced

1 whole red bell pepper, seeded and sliced

1/2 large red onion, sliced

3 cloves garlic, minced

4 roma tomatoes, diced (optional)

2 cups low sodium chicken broth (I use boullion cubes)

1/2 cup white wine

1 cup heavy cream

Freshly ground black pepper, to taste

Salt to taste

Chopped fresh parsley, garnish


Sprinkle 1 1/2 tsp Cajun spice over chicken and toss to coat…

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Heat 1 Tbsp olive oil and 1 Tbsp butter in a heavy skillet over high heat. Add chicken in a single layer; DO NOT STIR, allow chicken to brown on one side, about 1 minute…

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Flip to the other side and cook an additional minute….

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Remove with a slotted spoon and place on a clean plate. Add remaining olive oil and butter. When heated add peppers, onions, and garlic….

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Sprinkle on remaining Cajun spice, and add salt if needed. Cook over high heat for 1 minute, stirring gently and trying to get the vegetables as dark as possible. (This is where you add the tomatoes and cook for an additional 30-45 seconds)…

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Add chicken for a few minutes (3-4 minutes) to obtain a little flavor from the onions and peppers…

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Remove all vegetables from the skillet. With the skillet over high heat, pour in the wine and chicken broth. Cook on high heat for 3-5 minutes to deglaze the skillet by scraping the bottom with a spatula….

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Reduce heat to medium-low and pour in heavy cream, stirring/whisking constantly…..

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Cook sauce for a few minutes, until the heavy cream starts to thicken the mixture….

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Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. The sauce should be spicy!!

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Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate….

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Stir and cook for 1-2 minutes, until mixture is bubbly and hot. Add drained pasta and toss to combine….

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Top with fresh parsley and ENJOY!

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