Community Pick
Chicken Fettuccine, Cajun Style
photo by Karen Elizabeth
- Ready In:
- 2hrs 40mins
- Ingredients:
- 26
- Serves:
-
4
ingredients
-
Sauce
- 1⁄3 cup butter
- 1⁄2 cup onion, chopped
- 2 garlic cloves, left whole
- 2 garlic cloves, minced
- 1 teaspoon thyme
- 3⁄4 teaspoon cayenne pepper
- 1⁄2 teaspoon white pepper
- 1⁄3 teaspoon black pepper
- 1⁄4 teaspoon basil
- 1 1⁄4 cups chicken broth
- 1 tablespoon Worcestershire sauce
- 1⁄2 teaspoon Tabasco sauce
- 2 cups tomato sauce
- 1 tablespoon sugar
- 1⁄2 cup green onion, chopped
-
Chicken Seasoning Mix
- 1 teaspoon kosher salt
- 1⁄2 teaspoon white pepper
- 1⁄2 teaspoon garlic powder
- 1⁄3 teaspoon cayenne pepper
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon cumin
- 1⁄8 teaspoon basil
- 1 lb boneless skinless chicken breast, cut into 1-inch cubes
- 1⁄2 cup butter
- 1 lb fettuccine pasta, uncooked
- parmesan cheese, grated
directions
-
To Prepare Sauce:
- Heat butter in saucepan over medium heat.
- Add onion and whole garlic cloves and saute for 5 minutes.
- Remove whole garlic and stir in minced garlic, thyme, cayenne pepper, white pepper,.
- black pepper, and basil.
- Continue cooking until onions are dark brown but not burned, about 20 minutes.
- Stir in chicken stock, Worcestershire, and Tabasco sauces. Simmer for 20 minutes.
- Add tomato sauce and bring mixture to low boil.
- Stir in sugar and green onions. Simmer for 1 hour.
- Sauce can be made ahead of time and refrigerated until ready to use.
-
To prepare Chicken Seasoning Mix:
- Thoroughly combine the kosher salt, white pepper, garlic powder, cayenne pepper, black pepper, cumin, and basil.
-
To Finish:
- Toss seasoning mix with chicken cubes until cubes are evenly coated. In medium saucepan, melt 1/2 C butter. Saute chicken over medium heat until done, about 10 minutes.
- Heat sauce and prepare fettuccine according to package directions.
- Drain cooked pasta. Stir chicken into sauce and continue heating until hot.
- Toss with cooked fettuccine. Serve immediately. Sprinkle each serving with grated parmesan cheese.
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Reviews
-
Yum!! We love spicy, so I made this as directed with all of the cayenne. It was borderline too spicy for us, lol. The long cooking time for the sauce yielded a rich and flavorful sauce that we really enjoyed. I will definitely make this again, but will cut back on the cayenne as you suggested, and I will double the sauce to keep some in the freezer. Thanks Lynn for sharing this great fettuccine.
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This makes a great meal for those who like spicey food, My wife and I used to order this dish at Hall Street with their cajun martinis. Only things I did different was make at least twice the sauce and it is missing the big pickled jalapeno split 4 ways the long way and stuffed on top and the chicken should be cut in strips.
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Tweaks
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Easy and good, but whoa...spicy! Next time I'll use about 1/4 of the cayenne. I cut way back on the butter, using only about 2 tablespoons for the sauce and then grilling the chicken instead of sauteeing in butter. Lazyme's review had a great idea; double the sauce and save half for next time, which will make for a really fast dinner.
RECIPE SUBMITTED BY
Lavender Lynn
United States