Cajun Chicken Fettuccine

21 Apr

A very flavorful dish with a slight kick.  I think I will add a little cayenne or hot sauce next time to step up the heat.  I used an orange bell pepper that I happened to have on hand.  It gave the sauce an orangy hue and tasted fine, but Derek and I both agreed a green bell pepper would give it a little more bite and less sweetness and make it a tad more Cajun-esque.

The original recipe called for 2 oz. fettuccine which seemed like a ridiculously little amount of pasta so I upped it to about 6 oz. and still thought that wasn’t enough.  So I wrote 8 oz. in the recipe below.  Basically, what I’m trying to say is, dump based upon your best judgment and personal preference.

Derek says:

Zesty but not too spicy. Zingy but not stringy. Made not with linguine, but with fettuccine.

Charity says:


  • 8 oz. uncooked fettuccine
  • 2 boneless, skinless chicken breast halves, cut into 1 inch pieces
  • 1 tsp. Cajun seasoning
  • 4 tsp. olive oil, divided
  • 1 cup sliced fresh mushrooms
  • 1/2 cup thinly sliced green onions
  • 1/2 cup medium green pepper, diced
  • 2 cloves garlic, minced
  • 1 T. cornstarch
  • 1 cup half-and-half cream
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 2 T. grated Parmesan cheese

Cook fettuccine according to package directions.  Meanwhile, sprinkle chicken with Cajun seasoning.  In a large skillet, cook chicken in 2 tsp. oil over medium eat until no longer pink.  Remove with a slotted spoon and keep warm.  Add remaining oil to the drippings; saute the mushrooms, onion, green pepper and garlic until crisp-tender.

Combine cornstarch and cream until smooth; stir into vegetable mixture.  Bring to a boil over medium heat; cook and stir for 1 minute or until thickened.  Add salt if desired and pepper.  Return chicken to the pan.  Drain fettuccine and add to pan; toss gently.  Cook for 1-2 minutes or until heated through.  Sprinkle with Parmesan cheese.

Recipe inspired by LaDonna Reed of Ponca City, OK

Photos by me


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