Chicken Fettuccine Cajun Style Recipes

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CAJUN CHICKEN FETTUCCINE



Cajun Chicken Fettuccine image

For this quick-mix casserole, I combine two pasta sauces and add Cajun seasoning for kick. You could even try adding mushrooms or frozen peas. -Rebecca Reece, Henderson, Nevada

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 12

8 ounces uncooked fettuccine
1 large sweet onion, halved and sliced
1 medium green pepper, cut into 1/4-inch strips
1 medium sweet red pepper, cut into 1/4-inch strips
2 tablespoons olive oil
2 cups cubed cooked chicken
4 teaspoons Cajun seasoning
1 teaspoon minced garlic
1 jar (15 ounces) Alfredo sauce
1/2 cup spaghetti sauce
2 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese

Steps:

  • Preheat oven to 375°. Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute onion and peppers in oil until tender. Add the chicken, Cajun seasoning and garlic; heat through. Transfer to a large bowl. Drain fettuccine; add to chicken mixture. Stir in Alfredo and spaghetti sauces. , Transfer to a greased 13x9-in. baking dish. Sprinkle with cheeses. Cover and bake for 15 minutes. Uncover; bake until golden brown, 10-15 minutes longer.

Nutrition Facts : Calories 401 calories, Fat 19g fat (9g saturated fat), Cholesterol 69mg cholesterol, Sodium 898mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 3g fiber), Protein 27g protein.

CAJUN CHICKEN PASTA



Cajun Chicken Pasta image

Cajun cooking is a combination of French and Southern cuisine. It is robust, country style cookery - and so is this dish! Laissez le bon temp roulez and bon appetit!

Provided by Carol Spradling

Categories     Main Dish Recipes     Pasta     Chicken

Time 40m

Yield 2

Number Of Ingredients 15

4 ounces linguine pasta
2 skinless, boneless chicken breast halves
2 teaspoons Cajun seasoning
2 tablespoons butter
1 red bell pepper, sliced
1 green bell pepper, sliced
4 fresh mushrooms, sliced
1 green onion, chopped
1 cup heavy cream
¼ teaspoon dried basil
¼ teaspoon lemon pepper
¼ teaspoon salt
⅛ teaspoon garlic powder
⅛ teaspoon ground black pepper
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
  • Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.
  • Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.

Nutrition Facts : Calories 934.6 calories, Carbohydrate 54 g, Cholesterol 270.8 mg, Fat 61.7 g, Fiber 5 g, Protein 43.7 g, SaturatedFat 37.2 g, Sodium 1189.2 mg, Sugar 6.8 g

HOMEMADE CHICKEN FETTUCCINE



Homemade Chicken Fettuccine image

This chicken alfredo recipe is really unique as it doesn't use a thickening agent, and is very versatile!

Provided by Torrerizor

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy     Alfredo Pasta Sauce Recipes

Time 25m

Yield 4

Number Of Ingredients 8

8 ounces fettuccini pasta
2 tablespoons butter
3 skinless, boneless chicken breast halves - cut into chunks
8 ounces mushrooms, sliced
1 teaspoon garlic salt
⅛ teaspoon ground black pepper
1 ½ cups heavy cream
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
  • In a large skillet, brown chicken and mushrooms in butter until chicken is cooked through. Season with garlic salt and pepper. Add whipping cream and cook until thick, stirring constantly. Add parmesan cheese when at desired consistency. Serve over noodles.

Nutrition Facts : Calories 790.7 calories, Carbohydrate 46.3 g, Cholesterol 244.6 mg, Fat 43.9 g, Fiber 3 g, Protein 53.3 g, SaturatedFat 25.9 g, Sodium 723.3 mg, Sugar 3 g

CAJUN CHICKEN & PASTA



Cajun Chicken & Pasta image

This kicked-up pasta dish is a family favorite and my most requested recipe. It's easy to adapt, too. Swap in shrimp for the chicken, add your favorite veggies, adjust the spice level to your family's taste-you can't go wrong! -Dolly Kragel, Smithland, Iowa

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 17

1 pound boneless skinless chicken breasts, cut into 2x1/2-in. strips
3 teaspoons Cajun seasoning
8 ounces uncooked penne pasta (about 2-1/3 cups)
2 tablespoons butter, divided
1 small sweet red pepper, diced
1 small green pepper, diced
1/2 cup sliced fresh mushrooms
4 green onions, chopped
1 cup heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon garlic powder
Pepper to taste
Chopped plum tomatoes
Minced fresh basil
Shredded Parmesan cheese

Steps:

  • Toss chicken with Cajun seasoning; let stand 15 minutes. Cook pasta according to package directions; drain., In a large skillet, heat 1 tablespoon butter over medium-high heat; saute chicken until no longer pink, 5-6 minutes. Remove from pan., In same pan, heat remaining butter over medium-high heat; saute peppers, mushrooms and green onions until peppers are crisp-tender, 6-8 minutes. Stir in cream and seasonings; bring to a boil. Cook and stir until slightly thickened, 4-6 minutes. Stir in pasta and chicken; heat through. Top with tomatoes and basil. Sprinkle with cheese.

Nutrition Facts : Calories 398 calories, Fat 21g fat (12g saturated fat), Cholesterol 97mg cholesterol, Sodium 357mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.

CHICKEN FETTUCCINE, CAJUN STYLE



Chicken Fettuccine, Cajun Style image

This recipe came out of the Oregonian from Portland, Oregon by Hall Street Bar & Grill in Beaverton. When I made this I left out the cayenne pepper in both places. It was too spicy for me.

Provided by Lavender Lynn

Categories     Chicken Breast

Time 2h40m

Yield 4 serving(s)

Number Of Ingredients 26

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
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

Steps:

  • 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.

Nutrition Facts : Calories 875.2, Fat 44.8, SaturatedFat 25.5, Cholesterol 257.2, Sodium 1859.4, Carbohydrate 78.1, Fiber 3, Sugar 10.3, Protein 41.4

CAJUN CHICKEN FETTUCCINE ALFREDO



Cajun Chicken Fettuccine Alfredo image

This recipe is versatile, it can have a little kick, or a lot of kick! My family loves it and is requested often!!

Provided by Chef Nichol

Categories     Chicken Breast

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breasts
3 cups heavy cream
2 tablespoons minced garlic
tony creole seasoning, to taste (as much as you like. You can use any creole seasoning, but I prefer Tony's!)
2 cups grated parmesan cheese
16 ounces fettuccine pasta

Steps:

  • Cut the chicken into bite size chunks and fry with the garlic.
  • When chicken is done, add the cream and stir just until bubbly.
  • Then add the Tony's seasoning and the parmesean cheese and cook until bubbling, but dont let it curdle.
  • Make fettucine according to package and mix all together when done!

Nutrition Facts : Calories 1306.5, Fat 84.5, SaturatedFat 50.5, Cholesterol 442.9, Sodium 940.4, Carbohydrate 72.8, Fiber 0.1, Sugar 0.7, Protein 63.7

CAJUN CHICKEN FETTUCCINE



Cajun Chicken Fettuccine image

Colorful veggies and traditional Cajun seasonings combine with rotisserie chicken to quickly create this spicy Chicken Helper® dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 12

3 cups water
1 box Chicken Helper™ fettuccine Alfredo
1 tablespoon margarine or butter
2 cups sliced fresh mushrooms
1 small onion, cut into thin strips
1 medium green or red bell pepper, cut into thin bite-size strips
2 1/2 cups milk
1/2 teaspoon Italian seasoning
1/2 teaspoon paprika
1/4 to 1/2 teaspoon ground red pepper (cayenne)
3/4 cup tomato pasta sauce
3 cups cubed deli rotisserie chicken (from 2- to 2 1/2-lb chicken)

Steps:

  • In 2-quart saucepan, heat 3 cups water to boiling. Stir in pasta (from Chicken Helper box). Return to boiling; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until pasta is tender. Drain; cover to keep warm.
  • Meanwhile, in 10-inch nonstick skillet, melt margarine over medium-high heat. Add mushrooms, onion and bell pepper; cook about 3 minutes, stirring occasionally, until vegetables are crisp-tender. Remove from skillet.
  • In same skillet, mix milk, sauce mix (from Chicken Helper box), Italian seasoning, paprika and ground red pepper. Heat to boiling, stirring occasionally.
  • Reduce heat. Cook uncovered 6 minutes, stirring occasionally. Stir in tomato pasta sauce, vegetables and chicken. Cook uncovered about 3 minutes longer or until thoroughly heated. Serve over pasta.

Nutrition Facts : Calories 350, Carbohydrate 37 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 24 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 9 g, TransFat 1/2 g

CAJUN CHICKEN ALFREDO



Cajun Chicken Alfredo image

Provided by Guy Fieri

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

4 (5-ounce) boneless, skinless chicken breasts
1 cup blackening spice (recommended: Paul Prudhomme's Chicken)
2 tablespoons extra-virgin olive oil
3 tablespoons minced garlic
1 cup roughly chopped marinated sun-dried tomatoes
1/4 cup white wine
3 cups heavy cream
3/4 cup grated Parmesan
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 pound cooked fettuccine
1/2 cup sliced scallions

Steps:

  • Preheat the oven to 350 degrees F.
  • Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.
  • In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
  • When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.
  • Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.

CAJUN CHICKEN ONE-POT



Cajun chicken one-pot image

Make a crowd-pleasing pasta dish for dinner. We've taken inspiration from creamy alfredo sauce with Cajun-style seasoning to add a bit of punch.

Provided by Barney Desmazery

Categories     Dinner

Time 40m

Number Of Ingredients 11

1 tbsp olive oil
400g chicken breasts, chopped into large chunks
3 garlic cloves, finely chopped or grated
2 tbsp Cajun-style seasoning
400g can chopped tomatoes or passata
1 chicken stock cube, crumbled
500g penne or another tube- shaped pasta
150ml double cream
20g parmesan, finely grated, plus extra to serve
½ lemon, juiced
chopped parsley, to serve (optional)

Steps:

  • Heat the olive oil in a large, shallow saucepan or deep frying pan over a medium heat, then add the chicken, season lightly and fry for 6-8 mins, stirring occasionally until just golden all over - no need to worry about it being cooked through at this stage.
  • Stir in the garlic and cook for 2 mins more, then scatter over the Cajun-style seasoning and stir so the chicken pieces are evenly coated. Tip in the tomatoes, a quarter of a can of water and the stock cube. Stir, then bring to a simmer and cook for 5 mins.
  • Meanwhile, bring a large pan of salted water to the boil and cook the pasta for a minute less than pack instructions. Stir the cream into the chicken and continue to simmer gently. When the pasta is cooked, drain well and stir into chicken mixture. Finish cooking the pasta in the sauce over a low heat for 2 mins, then stir in the parmesan and lemon juice, and cook for 1 min more. Serve the pasta straight from the pan, or tip into a large serving bowl. Scatter with parsley, if you like, and extra parmesan.

Nutrition Facts : Calories 555 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.9 milligram of sodium

FETTUCCINE WITH CHICKEN, CAJUN STYLE



Fettuccine With Chicken, Cajun Style image

Oh! This is wonderful! It takes a fair amount of prep work, but it makes huge quantities. You can store the seasoning mix in a dry container, and freeze the extra sauce (you only need 2 cups for the dinner). It is very spicy, so if you don't like spicy, you might want to adjust some of the ingredients. This recipe was published in the Honolulu Advertiser and is from Ryan's Grill in Honolulu.

Provided by lazyme

Categories     Chicken Breast

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 28

4 ounces chicken tenderloins, 1-inch cubes
1 1/2 tablespoons butter
12 ounces fettuccine pasta, cooked
2 tablespoons parmesan cheese, shredded
1 tablespoon green onion, 2X1/16-inch Slices
2/3 cup kosher salt
2 tablespoons white pepper
2 tablespoons garlic powder
4 1/2 teaspoons cayenne
1 tablespoon black pepper
1 tablespoon cumin
4 1/2 teaspoons dried basil
1 cup butter
1 medium onion, chopped
4 garlic cloves, chopped
1 1/2 teaspoons cayenne
1 1/2 teaspoons white pepper
1/4 teaspoon black pepper
2 teaspoons thyme
1/4 teaspoon basil
3 cups chicken stock
5 tablespoons Worcestershire sauce
2 tablespoons Tabasco sauce
5 1/4 cups tomato sauce
4 tablespoons sugar
1/2 cup green onion, sliced
1 red bell pepper, minced
1 carrot, minced

Steps:

  • Make Cajun Seasoning and Cajun Sauce. Set aside.
  • Rub chicken pieces with Cajun seasoning. Heat butter in a saute pan over medium heat. Add seasoned chicken and saute until just done and browned on the exterior.
  • Add pasta and sauce. Toss ingredients to coat and cook for a couple of minutes or until sauce clings to pasta. Transfer to serving plate and sprinkle top with shredded parmesan cheese, green onion (soak in ice water to curl) and confetti mix.
  • Cajun Seasoning Mix.
  • Combine and blend all ingredients. Store at room temperature.
  • Cajun Sauce.
  • Melt butter in a heavy gauge stock pot or saucepan over medium heat. Add onions and garlic; saute for 5 minutes. Add peppers, thyme and basil; continue to saute until onions are brown and caramelized but not burned, approximately 15 to 20 minutes.
  • Add chicken broth, worcestershire and tabasco. Bring to a fast simmer and cook for 20 minutes. Add tomato sauce and bring back to a simmer. Add sugar and green onion. Simmer for an hour. Cool and store in refrigerator until needed.
  • Confetti Mix.
  • Equal parts red bell pepper and carrots cut into 1/16-inch dice.

Nutrition Facts : Calories 1056.8, Fat 57.8, SaturatedFat 33.6, Cholesterol 222.1, Sodium 21525.5, Carbohydrate 113.3, Fiber 10, Sugar 36.1, Protein 30.2

CREAMY CAJUN CHICKEN PASTA



Creamy Cajun Chicken Pasta image

Make and share this Creamy Cajun Chicken Pasta recipe from Food.com.

Provided by Lorac

Categories     Chicken Breast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 12

2 boneless skinless chicken breast halves, cut into thin strips
4 ounces linguine, cooked al dente
2 teaspoons cajun seasoning (your recipe, Cajun Seasoning Mix or store-bought)
2 tablespoons butter
1 thinly sliced green onion
1/2 cup heavy whipping cream
2 tablespoons chopped sun-dried tomatoes
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/4 cup grated parmesan cheese

Steps:

  • Place chicken and Cajun seasoning in a bowl and toss to coat.
  • In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
  • Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
  • Pour over hot linguine and toss with Parmesan cheese.

Nutrition Facts : Calories 719.1, Fat 41.1, SaturatedFat 24, Cholesterol 198.6, Sodium 816.8, Carbohydrate 47.4, Fiber 2.5, Sugar 3.1, Protein 39.3

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