Description
A bold and comforting pasta dish combining tender Cajun‑seasoned chicken, colorful bell peppers and scallions, juicy tomatoes and a silky cream sauce. Rich, spicy, and full of flavor, yet home‑cook friendly.
Ingredients
- Salt (to taste)
- 1 lb fettuccine or linguine
- 1 lb boneless, skinless chicken breasts (≈2 breasts)
- 3 tsp Cajun-style seasoning, plus more as desired
- 3 Tbsp olive oil
- 2 large bell peppers (red/yellow/orange/green), thinly sliced
- 1 bunch scallions, thinly sliced
- 4 garlic cloves, minced
- 1 lemon, zested and halved
- 1 ½ cups chicken broth
- ¾ cup heavy cream
- ⅓ cup grated Parmesan cheese
- 2 medium Roma or vine tomatoes, chopped (~8 oz)
- 2 Tbsp butter
- Optional: Louisiana‑style hot sauce, for serving
Instructions
- Bring a large pot of salted water to a boil; cook pasta al dente, reserving about 1 cup of pasta water before draining.
- Pat chicken dry; season with salt and 2 tsp of the Cajun seasoning.
- In a skillet over medium heat, heat 2 Tbsp olive oil; cook chicken about 8 minutes per side, until cooked through. Remove and slice.
- Add remaining olive oil to skillet; cook sliced bell peppers ~5 minutes until softened. Add scallions (reserve a handful for topping), garlic, lemon zest, and remaining Cajun seasoning; cook briefly until fragrant.
- Add chicken broth; simmer until slightly reduced (~3 min). Stir in cream; simmer 2‑3 min until sauce begins to thicken. Add Parmesan cheese and juice from half the lemon; taste and adjust seasoning.
- Return pasta to skillet / pot. Add sliced chicken, chopped tomatoes, butter; toss everything together. If sauce is too thick, add reserved pasta water to loosen.
- Serve hot, garnished with lemon wedges, reserved scallions, and hot sauce if you like.
Notes
- You can swap heavy cream for half‑and‑half or use a lighter cream if you want less richness.
- Add extra vegetables like spinach or mushrooms for more variety and nutrition.
- The amount of Cajun seasoning controls heat — start moderate and adjust to taste.
- Use freshly grated Parmesan for best flavor.
- Leftovers reheat well with a splash of broth or cream to revive the sauce.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop / one‑pot finish
- Cuisine: Southern / Creole‑inspired
Nutrition
- Serving Size: 1 of 6 servings
- Calories: ≈480 kcal
- Sugar: 4–6 g
- Sodium: ≈400‑800 mg
- Fat: 30‑32 g
- Saturated Fat: 12‑15 g
- Unsaturated Fat: 15‑18 g
- Trans Fat: ≈0‑1 g
- Carbohydrates: 30‑40 g
- Fiber: 2‑4 g
- Protein: 28‑32 g
- Cholesterol: 100‑130 mg
