Spicy Cajun Chicken Pasta Bake
70% authentic · Cajun-American
A flavorful twist on the classic, incorporating spicy Cajun seasoning, bell peppers, and andouille sausage for a bold taste.
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Ingredients
- Chicken thighs, boneless, skinless1.5 lbs
- Fettuccine pasta12 oz
- Olive oil2 tbsp
- Andouille sausage, sliced8 oz
- Onion1 medium
- Bell peppers (red, green)2 total
- Garlic3 cloves
- Cajun seasoning2 tbsp
- Heavy cream1.5 cups
- Chicken broth0.5 cup
- Pepper Jack cheese, shredded2 cups
- Saltto taste
- Black pepperto taste
- Green onions, choppedfor garnish
Steps
- 1
Preheat oven to 375°F (190°C). Cook fettuccine pasta according to package directions until al dente. Drain and toss with 1 tbsp olive oil to prevent sticking.
- 2
Cut chicken thighs into 1-inch pieces. Season with salt, pepper, and 1 tbsp Cajun seasoning.
- 3
Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add sliced andouille sausage and cook until browned. Remove sausage and set aside.
- 4
Add chicken pieces to the same skillet and cook until browned and cooked through. Remove chicken and set aside.
- 5
Add remaining 1 tbsp olive oil to the skillet. Add chopped onion and bell peppers. Cook until softened, about 7-8 minutes.
- 6
Add minced garlic and the remaining 1 tbsp Cajun seasoning. Cook for 1 minute until fragrant.
- 7
Pour in chicken broth and heavy cream. Bring to a simmer, scraping up any browned bits from the bottom of the skillet. Cook for 5 minutes until sauce slightly thickens.
- 8
Stir in the cooked chicken, cooked sausage, and half of the shredded Pepper Jack cheese. Season with salt and pepper to taste.
- 9
Add the cooked fettuccine to the skillet and toss to coat with the sauce.
- 10
Top the pasta mixture with the remaining Pepper Jack cheese.
- 11
Bake for 15-20 minutes, or until the cheese is melted and bubbly.
- 12
Garnish with chopped green onions and serve directly from the skillet.
