Welcome New Orleans to your kitchen table.
8 ounces Boneless skinless chicken breast, cut into bite-size pieces
4 teaspoons Cajun seasoning, divided
Kosher salt and freshly ground black pepper
3 tablespoons Olive oil, divided
3 tablespoons Unsalted butter
1 Small onion, sliced
1/2 Green bell pepper, sliced
1/2 Red bell pepper, sliced
3 cloves Garlic, minced
1 cup Heavy cream
12 ounces Dried fettuccine
1/4 to 1/3 cup Grated parmesan, more for serving
1 tablespoon Minced parsley, for garnish
Bring a large pot of salted water to a boil.
Place the shrimp and chicken into two separate bowls. Add 1 teaspoon Cajun seasoning and salt and pepper to taste into each bowl (note: some Cajun seasoning blends contain salt, so adjust the amount of salt accordingly).
Heat a large skillet with 2 tablespoons olive oil over medium heat. Add the shrimp and cook until mostly cooked through, about 1 minute per side; remove to a plate.
Drizzle another tablespoon of oil into the skillet and cook the chicken until just cooked through, 4 to 5 minutes total, turning the pieces periodically; remove to the plate with the shrimp.
Add the butter, onion, green bell pepper, and red bell pepper. Cook, stirring periodically until softened, about 5 minutes. Add the garlic and the remaining 2 teaspoons of Cajun seasoning.
Stir for about a minute to soften the garlic and toast the spices. Pour in the heavy cream and simmer until slightly thickened, about 3 minutes.
Meanwhile, boil the fettuccine according to package directions for al dente doneness. Reserve 1 cup of starchy pasta water and drain the fettuccine.
Add the cooked fettuccine, shrimp, chicken, and parmesan to the sauce in the skillet. Toss to coat and heat everything through, about 2 minutes.
Add some pasta water as needed if the sauce gets too thick. Season with salt and pepper to taste. Serve garnished with parsley and more grated parmesan, if desired.
Traveling the world is an amazing way to discover all new flavors and ingredients. But what if you could create flavors from another place right in your own kitchen? Cajan seasoning, heavy cream, parsley, and boneless chicken breast bring a Louisiana flair to the normal chicken and shrimp fettuccine we all know.
Prep Time: 25 minutes
Cook Time: 20 minutes