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fettuccine with cooked skinless chicken thigh strips, softened red bell pepper and onion strips in a light reddish Cajun-spiced cream coating
Andre Lewis

Cajun Chicken Pasta

Keep the chicken strips close in thickness so they brown in the same few minutes, then let the peppers and onions soften in the skillet they leave behind. The spice mixture is measured from the cupboard instead of relying on a salty seasoning packet. A small amount of cream rounds the paprika and cayenne without burying the vegetables. Toss the fettuccine while the sauce is still loose. Long noodles are harder to coat evenly once everything has cooled and tightened into the bottom of the pan.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8 oz dry fettuccine
  • 1 tbsp fine salt for pasta water
  • 1 lb boneless skinless chicken thighs cut into 1/2-inch strips
  • 1 tsp sweet paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp dried thyme
  • 1/4 tsp cayenne pepper
  • 3/4 tsp fine salt for chicken and sauce
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 1 red bell pepper seeded and thinly sliced
  • 1/2 large yellow onion thinly sliced
  • 3/4 cup low-sodium chicken broth
  • 1/3 cup heavy cream
  • 1 tbsp fresh lemon juice

Method
 

  1. Cook fettuccine in a large pot of water with the tablespoon salt until 1 minute short of the package time. Reserve 1 cup pasta water before draining.
  2. Meanwhile, toss chicken with paprika, garlic powder, onion powder, thyme, cayenne, chicken salt and pepper. Heat oil in a large skillet and cook strips for 6 to 8 minutes until browned and at least 165°F; transfer to a plate.
  3. Cook bell pepper and onion in the skillet for 5 to 6 minutes until softened. Pour in broth and scrape up the browned bits, then stir in cream and simmer for 3 minutes.
  4. Return chicken and add fettuccine with 1/4 cup reserved pasta water. Toss over medium-low heat for 1 to 2 minutes until the noodles are tender and evenly coated.
  5. Stir in lemon juice off the heat, loosen with more pasta water if needed and serve with the peppers distributed through the noodles.