Description
An easy one-pot meal featuring creamy fettuccine pasta with Cajun-seasoned chicken, garlic, red bell peppers, and heavy cream for a flavorful, comforting dish.
Ingredients
- 20 oz boneless, skinless chicken breasts, cut into ½-inch pieces
- 2 cloves garlic, finely chopped
- 1 tbsp + 1 tsp Cajun seasoning (low-sodium preferred)
- 1 medium red bell pepper, thinly sliced
- 3 cups chicken broth
- 8 oz uncooked fettuccine pasta, broken in half
- ½ cup heavy whipping cream
- Cooking spray
- Optional garnish: fresh parsley, grated Parmesan cheese
Instructions
- Lightly spray a 4- to 5-quart Dutch oven or large pot with cooking spray and heat over medium-high heat.
- Add the chicken pieces to the hot pot along with the chopped garlic and Cajun seasoning. Cook for 6 to 8 minutes, stirring frequently, until the chicken is no longer pink and is nicely browned.
- Stir in the thinly sliced red bell pepper and continue to cook for 2-3 minutes, just until the pepper starts to become crisp-tender.
- Remove the chicken and bell pepper mixture from the pot and transfer it to a serving platter. Cover to keep warm while you prepare the pasta.
- Pour the chicken broth into the same Dutch oven and bring it to a rolling boil over medium-high heat.
- Add the broken fettuccine pasta to the boiling broth. Cook for 8-10 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
- Return the cooked chicken and bell pepper mixture to the pot with the pasta. Stir in the heavy cream. Continue to cook for another 2-3 minutes, stirring constantly, until the dish is thoroughly heated through and the sauce is wonderfully creamy.
- Serve immediately, garnished with fresh parsley and extra grated Parmesan cheese, if desired.
Notes
- Use low-sodium Cajun seasoning to reduce overall salt content.
- This recipe is best served fresh; leftovers can be stored in the fridge for up to 2 days.
- Adjust Cajun seasoning to taste for spice level.