Ragin’ Cajun Chicken Pasta Casserole

Hmmm...I'm not sure if this dish qualifies as a casserole but I served it out of a pan and scooped it out by the spoonful so I'm gonna say it is. It looks like one....tastes like one. You know the old saying, "If it walks like a duck and talks like a duck, then it's a duck." Except this one is chicken. I've made this several times and found that the fam LOVES it. You can make it as spicy as you want. My group likes it with more kick but of course you can pull back on the spice if that floats your boat. Regardless, give it a try and see if you think it's as delicious as we do.

Ragin’ Cajun Chicken
Pasta Casserole

 

3 whole boneless, skinless chicken breasts, cut into 1" cubes

4 tablespoons Cajun Spice Mix 

1 pound fettuccine 

2 tablespoons olive oil 

2 tablespoons butter 

1 whole green bell pepper, sliced 

1 whole red bell pepper, sliced 

½ whole large red onion, Sliced 

3 cloves garlic, minced 

2 cups chicken broth 

1 cup heavy cream 

Cayenne pepper to taste 

Black pepper, to taste 

Salt to taste

Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!

Sprinkle Cajun spice over chicken pieces. Toss to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over medium/high heat. Add the chicken and cook until done. Remove with a slotted spoon and place on a clean plate.

Leaving pan on medium/high heat, add remaining olive oil and butter. Add peppers, onions, and garlic. Add salt and pepper if needed. Cook over high heat for 1 minute, stirring gently until veggies have some color and are soft/crisp. Remove all of the veggies from the pan onto a clean plate.

With the pan over high heat, pour in the chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until it starts to thicken. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste.

Add the chicken and vegetables to the sauce. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.

Here's the line-up...

Sprinkle the Cajun seasoning 

over the cut up chicken.

Then throw the chicken in a pan to cook.

Remove it and add some olive oil and butter.

Then throw in the veggies to cook.

Remove the veggies and add the 

chicken broth and cream. Let that thicken 

and cook for a few minutes.

Then get your spices in there.

Add the meat, veggies and cooked 

pasta to the sauce and give it a stir.

Then call it a casserole..or don't....but it eat up, cuz it's GOOD!

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