Easy Cajun Chicken Pasta

Are you craving comfort food after a long week? This Cajun chicken pasta is bursting with flavor and hits the spot! It combines the best of Cajun cooking with classic pasta comfort. Give it a try tonight; you won’t regret it!

Now, this recipe is almost made in one dish. I ended up sauteeing my vegetables in my skillet first, but if you want to truly use one dish, you can totally sautee them directly in the dutch oven as well!

Recipe with Pictures!

For this recipe, you’ll need 1 whole-cooked and shredded chicken. You can use leftover chicken or a rotisserie chicken or cook your own using your preferred method (boiling, poaching, baking, etc.).

Ingredients

• 1 box fettuccine noodles 
• 1 whole chicken, cooked and shredded (see notes below)
• 2 tsp cajun seasoning, more if desired 
• 4 tablespoons butter
• 1 green pepper, thinly sliced 
• 1 red pepper, thinly sliced 
• 1 red onion, thinly sliced 
• 4 cloves garlic, minced 
• 4 Roma tomatoes, diced 
• 1/4 cup white wine 
• 1/4 cup red wine vinegar 
• 2 cups chicken broth 
• 1 cup heavy cream 
• 1/2 cup cheddar cheese, shredded

Recipe Instructions

Step 1: Follow the package instructions to cook your fettuccine noodles. Drain them thoroughly and set them aside.

Step 2: Melt the butter in a cast iron skillet over medium heat. Add the sliced peppers, onion, and garlic. Sauté for 2-3 minutes, stirring occasionally, until they start to soften. Add the diced tomatoes and cook for another minute. Here, you’ll want to sprinkle in the Cajun seasoning.

Step 3: Place your Dutch oven on the stovetop and heat it to medium heat. Pour in the white wine, red wine vinegar, and chicken broth. Whisk everything together until well combined. Let the mixture simmer for about 10 minutes to reduce the alcohol content.

Step 4: Stir the heavy cream into the simmering sauce in the Dutch oven. Once thoroughly combined, add the cooked pasta, shredded chicken, and shredded cheddar cheese. Toss everything together until evenly coated in the flavorful sauce.

Step 5: Give the pasta a taste test and adjust the Cajun seasoning to your preference. Remember, you can always add more at the table for those who like a spicier kick.

I do like to garnish with fresh parsley, but that is totally optional. Serve and enjoy!

Here are a couple of tips when making this

Don’t overseason! Cajun seasoning tends to be on the spicy side, and it’s pretty easy to add more to your plate. With this recipe, following the exact measurements I use, my kids absolutely love it. But, I do add a few more dashes of seasoning to my plate, because I like it a tad spicier!

Leftovers: This recipe reheats beautifully! Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth or milk to prevent the pasta from drying out.

For the cooked chicken: I cook up a small whole chicken in the instant pot or in the oven. It equates to about three large chicken breasts if you would rather go that route. We buy whole chickens locally, so that is what I use most often.

To shred the chicken, I just pull it apart with my hands, as you can see below! For a recipe on baking a whole chicken, check out this cajun chicken recipe.

I just love all kinds of pasta!

This recipe was inspired by one of my favorite local restaurants. While I kind of went a different direction, the Cajun flavors were definitely the starting point!

I’m always looking for ways to add variety to our pasta night routine, and this dish definitely fits the bill! If you’re a fan of my Chicken Pesto Pasta or my seasonal Venison Pasta, this recipe is sure to become another favorite.

Overall, I think this dish is going to be added to the regular meal rotation!

If you made this recipe and loved it, I would love for you to come back and leave a review!