Description
A delicious Cajun chicken fettuccine pasta dish that is creamy and packed with flavor.
Ingredients
Scale
- 12 ounces fettuccine noodles
- 2 1/2 teaspoons Cajun seasoning (divided)
- 3 tablespoons olive oil (divided)
- 2 large boneless skinless chicken breasts
- 1 red bell pepper (cored and thinly sliced)
- 1 orange bell pepper (cored and thinly sliced)
- 1/2 large red onion (peeled and thinly sliced)
- 2 tablespoons oil from sun-dried tomatoes jar
- 1/2 cup sun-dried tomato halves (drained and finely chopped)
- 4 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 2 cups low sodium chicken broth
- 1 1/2 cups 2% milk
- 1 tablespoon cornstarch
- 1 tablespoon tomato paste
- 1/2 teaspoon Cajun seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 ounces low-fat cream cheese (cubed)
- 3/4 cup Parmesan cheese (grated)
- 1/3 cup mozzarella (shredded)
- Freshly squeezed lime juice (highly recommended!)
- Fresh parsley (chopped)
- Parmesan cheese (shredded for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine according to the package directions until al dente. Reserve 1/3 cup of the pasta water, then drain the pasta and set it aside.
- In a medium mixing bowl, combine 2 teaspoons Cajun seasoning with 1 tablespoon of olive oil. Rub evenly all over the chicken breasts. Let the chicken marinate while you prep the vegetables.
- Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Once very hot, add the chicken and cook, undisturbed, for 3-5 minutes, until nicely browned on one side. Flip the chicken, cover the skillet, and reduce the heat to medium. Cook for 5-7 minutes, depending on the thickness of the chicken, until it’s cooked through. Transfer to a cutting board and let rest for at least 5 minutes before slicing.
- Add 1 tablespoon of olive oil to the remaining oil in the skillet, then turn the heat to medium-high. Add the bell peppers, onions, and ½ teaspoon of Cajun seasoning and sauté for 1 minute. Transfer to a plate.
- Wipe out the skillet, then pour in the sun-dried tomato oil and place it over medium heat. Add the sun-dried tomatoes and garlic to the oil and sauté for 1 minute. Sprinkle in the flour and cook for 2 minutes, stirring constantly.
- Turn the heat to low and stir in chicken broth. Whisk cornstarch and milk together to make a slurry. Pour the slurry into the skillet along with tomato paste, ½ teaspoon of Cajun seasoning, salt, and pepper. Bring the sauce to a simmer. Continue to cook and stir until the sauce is thickened (but not overly thick), about 5 minutes. Stir in the cream cheese until melted. Add the Parmesan cheese and whisk until melted, and finally whisk in the mozzarella until melted.
- Add the cooked pasta and peppers to the sauce. Toss until evenly coated, adding splashes of reserved pasta water a little at a time until your desired sauce consistency is reached. Top the pasta with sliced chicken or toss the chicken in with the pasta.
- Garnish individual servings with plenty of freshly squeezed lime juice, salt, and pepper. Sprinkle with fresh parsley and a little shredded Parmesan if desired. Serve warm.
Notes
- For added flavor, marinate the chicken ahead of time.
- You can substitute the cream cheese with Greek yogurt for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg