Cajun-Spiced Chicken Fettuccine
This Cajun-spiced chicken fettuccine combines smoky sausage, tender chicken, and bold Cajun flavors in a satisfying pasta dinner inspired by jambalaya.
Ingredients
Method
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil for 1 minute less than specified on the package, about 7 minutes. Set aside; do not rinse. Reserve 1 cup of pasta water.
- Meanwhile, season chicken with 1 tablespoon Cajun spice; set aside. Mix the sausage, bell pepper, onion, garlic, salt, and pepper together in a bowl; set aside.
- Bring a large skillet or wok to medium-high heat. Add oil and let heat.
- Add chicken to the skillet first and cook, stirring frequently, until no longer looking pink, about 5 minutes. Add sausage mixture and cook, stirring frequently, until sausage starts to brown and vegetables begin to soften, about 5 minutes.
- Pour in chicken stock, pizza sauce, and remaining 1 tablespoon Cajun seasoning. Cook and stir until well combined, 1 to 2 minutes. Add cooked fettuccine to the skillet, and using tongs, toss it all together. If the sauce is too thick, add in a few tablespoons of the reserved pasta water at a time until the sauce is at your desired thickness.
- Serve in large wide bowls or plates. Garnish with parsley.
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