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Cajun Chicken Fettuccine

Updated: Apr 10

Cajun Chicken Fettuccine is packed with flavor and punch of heat! Enjoy with a glass of white wine and chilled salad for a complete meal!

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plate, fork, chicken, peppers, onion, garlic, cream cheese, tomatoes, parsley, fettuccine
Cajun Chicken Fettuccine

Cajun Chicken Fettuccine

Prep Time: About 5 mins

Cook Time: About 20 mins

Total Time: 25-30 mins

Yield: 4-6 servings

What You'll Need:

  • Large high edge sauté or cast iron pan

  • 12-14 oz prepared fettuccine

  • 1 lb thin sliced chicken breast cutlets

  • 1 Tbsp olive oil

  • 4 large garlic cloves, minced (about 3 Tbsp)

  • 1/4 c canned petite diced tomatoes w/ juices

  • 4 oz cream cheese, (room temp recommended)

  • 2 Tbsp heavy cream

  • 1/4 c white wine

  • 1 cup chicken stock (hot, but not boiling)

  • 3 Tbsp butter

  • 1/2 tsp cajun seasoning, divided

  • 1/4 tsp cayenne pepper

  • 1/4 tsp dried oregano

  • 1/4 tsp dried parsley

  • 1/2 c shredded mozzarella or Italian blend cheese

  • 1/2 yellow bell pepper, sliced

  • 1/2 orange bell pepper, sliced

  • 1/2 medium yellow onion, sliced

  • kosher salt, a few pinches

  • pepper, a few pinches

How to Prepare :

  1. Add olive oil to pan over medium heat.

  2. Season chicken breast cutlets w/ 1/4 tsp cajun seasoning on each side. Sear chicken breast cutlets in batches, about 1-2 mins/side until cooked through, then set aside on cutting board to cool.

  3. Add sliced onions and bell peppers to same pan, with a Tbsp butter, then season w/ a pinch of kosher salt and pepper. Saute about 2 minutes, then move to plate and set aside.

  4. Add tomatoes, garlic, white wine, another Tbsp butter, and stir for a minute, then add in cayenne pepper, dried oregano, and parsley. Stir to combine.

  5. Add cream cheese to pan, and use a tong to swirl around the pan until it forms a creamy consistency and is mostly melted.

  6. Using a whisk, reduce heat to low, and slowly add in hot chicken stock (you can heat stock in a microwave safe bowl for 1 minute or in a small saucepan on cooktop) while whisking. Your liquid might slightly "curdle" if your chicken stock is cold, but this is temporary, as heat will combine all ingredients into a creamy mixture. Increase heat back to medium low, and whisk until sauce is creamy.

  7. Season w/ a pinch of kosher salt and pepper, then add in heavy cream and whisk.

  8. Add in shredded mozzarella and whisk to combine, then give sauce a taste and adjust for seasoning as necessary. It should taste balanced w/ a little heat!

  9. Cut your chicken into thin slices, then add chicken and pepper/onion mixture along w/ all accumulated juices to sauce and mix to combine. Let everything simmer a few minutes to reheat chicken and veggies, and soak in sauce.

  10. Combine chicken/veggie/sauce mixture w/ prepared fettuccine, and top w/ more mozzarella and a pinch of minced parsley. Enjoy w/ your favorite white wine and a chilled caesar salad if preferred!

plate, fork, chicken, peppers, onion, garlic, cream cheese, tomatoes, parsley, fettuccine
Cajun Chicken Fettuccine

This Cajun Chicken Fettuccine recipe is loved by all! The heat, herbs and garlic make this meal a savory treat, and the fact that it's done in less than thirty minutes make this meal a go-to for week night dinners! Great as leftovers for lunch at work the next day, too! This one's a keeper, I promise!

If we say we have no sin, we deceive ourselves, and the truth is not in us. 1 John 1:8


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