Spicy Cajun Chicken Pasta

Spicy Cajun Chicken Pasta

Ready in 1 hour

Try this Spicy Cajun Chicken Pasta recipe, or contribute your own. "Chicken" and "Spicy" are two of the tags cooks chose for Spicy Cajun Chicken Pasta.

"Great meal but it doesn't tell you how much white pepper or Cajun powder to use. I did it to taste. Great thing to add was shrimp. "

- Jcpatillo

Top-ranked recipe named "Spicy Cajun Chicken Pasta"

3.5 avg, 2 review(s) 100% would make again


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1 cube chicken bouillon; (Alternative to 1 Chicken Stock)
1 Red bell pepper; chopped
2 Boneless skinless chicken
1 c Boiling water
1/4 ts Paprika
1/4 c Butter; (1/2 stick)
1 Green bell pepper; chopped
1/4 ts white pepper; Ground
1 clove Garlic; pressed
4 Mushrooms; (to 6); sliced
1/2 White onion; quartered, Sliced; (1 cup)
2 ts olive oil
1 c Chicken Stock
1/4 ts red cayenne pepper; Ground
1 12-oz box Fettuccine
2 ts Chopped fresh parsley
1 md Tomato; chopped
1/4 ts Dried thyme

Original recipe makes 2



Melt 2 tablespoons butter in a large skillet over medium-high heat. Add bell peppers, onion and garlic; saute for 8 to 10 minutes, until vegetables soften slightly. While vegetables cook, cut chicken into bite-size pieces. Heat oil in medium pan over high heat. Add chicken and cook, stirring, for 5 to 7 minutes or until the chicken shows no pink. Add chicken to softened vegetables. Add tomato, mushrooms, chicken stock, 1/4 teaspoon salt, cayenne pepper, paprika, white pepper and thyme. Let simmer for 10 to 12 minutes, until mixture thickens. Meanwhile, bring 4 to 6 quarts water to a boil in a large pot. If desired, add 1/2 tablespoon salt to water. Cook fettuccine in boiling water until done, 10 to 12 minutes. Drain noodles; add remaining 2 tablespoons butter. Toss to mix. To serve, divide noodles between 2 serving plates. Top each with chicken mixture. Sprinkle with parsley. Yields 2 large servings (4 regular servings). Recipe Source: St. Louis Post-Dispatch - 10-26-1998 Virginia Horrell of High Ridge sent this recipe, which she found in "Top Secret Restaurant Recipes" by Todd Wilbur. It is his version of the pasta served at T.G.I. Fridays Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net

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Calories Per Serving: 1776 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This was yummy. It has all the ingredients you can find in your kitchen!
Jenben999 2 years ago
Great meal but it doesn't tell you how much white pepper or Cajun powder to use. I did it to taste. Great thing to add was shrimp.
Jcpatillo 3 years ago
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