Shortcut Cajun Chicken Pasta
1 (12-ounce) package fettuccine
1 tablespoon plus 1/2 teaspoon Cajun seasoning
1 1/2 to 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
2 tablespoons vegetable oil
1 red bell pepper, seeds removed and sliced
1/2 white onion, peeled and sliced
3 cloves garlic, minced
1 (16-ounce) jar prepared Alfredo sauce
Chopped parsley, optional
Prep Time: 10 mins
Cook Time: 25 mins
Servings: 4 to 6
Cook fettuccine according to package directions and drain. Set aside.
In a medium bowl, add 1 tablespoon of the Cajun seasoning to the chicken and stir to coat. In a large skillet, heat oil over medium-high heat. Add the chicken and cook through, stirring occasionally. Remove from pan and set aside.
Return pan to the heat and add additional oil if needed. Add pepper and onion and cook until just tender. Add garlic and cook until fragrant, about 1 minute. Return chicken to the pan and pour in Alfredo sauce. Stir in remaining Cajun seasoning. Taste and add salt, pepper or more Cajun seasoning as desired.
Add pasta to the pan and stir to mix well. Serve immediately. Garnish with chopped parsley.
Stacey’s Recipe Notes
The salt content in various Cajun seasonings varies widely. I use Badia Louisiana Cajun in this recipe. Using a different brand of seasoning can greatly affect the dish. If you do use another one, be cautious and start with less than the recipe calls for so the dish doesn’t become too salty. You can always add more.