Cajun Chicken & Pasta

One of our favorites for lunch!


  • 3 chicken breasts, cut into bite sized cubes
  • 3 tsp cajun seasoning
  • 1lb spaghetti or fettuccine
  • 2tb olive oil
  • 2tb butter
  • 2 sweet bell peppers, any color of choice
  • 1/2 large red onion
  • 2 garlic cloves, minced
  • 2 cups chicken broth
  • 1/2 cups white Zinfandel wine
  • 1c heavy cream


  1. Cook pasta, drain, and set aside.
  2. Sprinkle 1-1/2 tsp cajun seasoning over the chicken, tossing to coat.  Heat 1 tablespoon oil and 1 table spoon butter in a medium skillet over high heat.  Add half of the chicken in a single layer (if you add it all, it will lower the heat of the skillet too much).  Don’t stir for about one minute, allowing the chicken to brown.  Flip to the other side and cook another minute.  Remove and set aside.  Repeat with remaining chicken. Remove chicken and set aside.
  3. In the same skillet, still over high heat, add remaining tablespoon of oil and butter.  Add peppers, onion and garlic.  Sprinkle remaining cajun seasoning over the vegetables.  Stir the vegetables slowly, but the goal here is to brown them to bring out their flavor. Remove all vegetables and set side.
  4. With the skillet still over high heat, add the wine.  It will sizzle and steam.  Use a whisk to stir all the browned bits off the bottom of the skillet, then add the chicken broth and cook about 3 minutes on high.  Then, lower the heat to medium and let the liquids reduce from a boil.  Add the cream, stirring as you add it, and cook until the sauce has thickened.
  5. Add chicken and vegetables to the sauce, mix well and toss with pasta. Season with salt and pepper if you desire.

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