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    You are in: Home / Recipes / Pioneer Woman Cajun Chicken Pasta Recipe
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    Pioneer Woman Cajun Chicken Pasta

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Krista Roes's Note:

    From one of my favorite websites: The Pioneer Woman Cooks.

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    1. 1
      Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!
    2. 2
      Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.
    3. 3
      Repeat with remaining chicken. Remove chicken, leaving pan on high heat.
    4. 4
      Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.
    5. 5
      With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!
    6. 6
      Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.
    7. 7
      Top with chopped fresh parsley and chow down!

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    Ratings & Reviews:

    • on March 22, 2010


      Chow down, we did! This dish was a little "out of our box" as far as what we normally eat around here. A few sniffs of the wonderful aromas brought the family to the kitchen and I piled on the servings. I was a bit short on the cajun seasoning and glad I was since it was plenty spicy! I used leftovers from a rotisserie chicken and fresh linguine rather than fettuccine. Also a bit time intensive for a weeknight, but worth it. My photos didn't do this justice, but will try again. Thanks for posting this one, Krista! Wonderful.

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    • on January 25, 2014


      We loved the flavor of this sauce! I had to make a few subs but it was still divine with a nice kick. I used 1/2 and 1/2 and a bit of cornstarch instead of the cream and I didn't realize I was out of fresh tomatoes, so I had to sub canned petite diced tomatoes. For those avoiding gluten, this was awesome served over rice too. As others stated, I would not hesitate to serve to guests. I also made a vegetarian version (just for me yah!) subbing zucchini for the chicken.Thanks for posting!

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    • on November 18, 2012


      This recipe was not only awesome, it made me happy. Something about that little kick of cajun spice. Very very good and I will add it to my list of meals for a crowd.

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    Read All Reviews (4)


    Nutritional Facts for Pioneer Woman Cajun Chicken Pasta

    Serving Size: 1 (513 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 804.1
    Calories from Fat 364
    Total Fat 40.4 g
    Saturated Fat 17.1 g
    Cholesterol 221.1 mg
    Sodium 185.3 mg
    Total Carbohydrate 61.8 g
    Dietary Fiber 3.9 g
    Sugars 4.5 g
    Protein 44.3 g

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