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Season the chicken: In a medium bowl, toss the cubed chicken with 2 tablespoons of Cajun seasoning until evenly coated.

Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.

Cook the pasta: While the chicken is cooking, bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining.

Sauté the vegetables: In the same skillet used for the chicken, melt 2 tablespoons of unsalted butter over medium heat. Add the diced yellow onion, red bell pepper, and green bell pepper. Sauté for 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for another 1 minute until fragrant.
Make the cream sauce: Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer, then reduce the heat to low. Stir in 1/2 cup of grated Parmesan cheese, 1 teaspoon of Cajun seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Continue to simmer for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.

Combine and serve: Add the cooked chicken and drained fettuccine to the skillet with the cream sauce. Toss to combine, adding a splash of the reserved pasta water if the sauce is too thick. Cook for 1-2 minutes until everything is heated through. Garnish with fresh chopped parsley and extra grated Parmesan cheese, if desired. Serve immediately.


Season the chicken: In a medium bowl, toss the cubed chicken with 2 tablespoons of Cajun seasoning until evenly coated.

Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.

Cook the pasta: While the chicken is cooking, bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining.

Sauté the vegetables: In the same skillet used for the chicken, melt 2 tablespoons of unsalted butter over medium heat. Add the diced yellow onion, red bell pepper, and green bell pepper. Sauté for 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for another 1 minute until fragrant.
Make the cream sauce: Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer, then reduce the heat to low. Stir in 1/2 cup of grated Parmesan cheese, 1 teaspoon of Cajun seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Continue to simmer for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.

Combine and serve: Add the cooked chicken and drained fettuccine to the skillet with the cream sauce. Toss to combine, adding a splash of the reserved pasta water if the sauce is too thick. Cook for 1-2 minutes until everything is heated through. Garnish with fresh chopped parsley and extra grated Parmesan cheese, if desired. Serve immediately.
