Name: New Orleans Spicy Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 cups heavy cream; 2 sticks unsalted butter; 1 cup shredded parmesan; ½ teaspoon salt; ½ teaspoon white pepper; 4 chicken breast (cooked, diced); 1 small red onion (thin sliced); 1 tablespoon garlic (minced); 2 jalapenos (sliced); ¼ cup white wine; 1 lb. fettucine (cooked); 1 bunch green onion (sliced); 1 bunch parsley (chopped); ½ cup parmesan (shredded)

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This “Cajun chicken pasta” recipe is out of my cookbook Southern Creole and is the perfect weeknight meal. This New Orleans pasta is a homage to the Italian and African influence to New Orleans.

Spicy Chicken Pasta Cooking tips:

When making the alfredo, do not let the cream boil over. The hot cream can cause a fire. Once the mixture begins to boil up, constantly stir until the boil reduces. I like to cook my alfredo in a large saucepot to ensure it has plenty of room NOT to boil over.

Can you make ahead?

Fridge: Spicy Chicken Pasta: After the pasta has cooled, place in an airtight container in the fridge for 7 days max.

Reheating: Spicy Chicken Pasta: Turn on heat to medium, add a small amount of stock or milk to a boil and stir in pasta, cook until hot. About 10 minutes or less. *Depends on how much you’re reheating. *A ¼ cup of liquid will be enough for 2 servings.

latest Recipe Video:

Substitution Options:

The recipe calls for fettuccine but use your favorite pasta. I use a chardonnay for the wine but a pinot grigio will be great too.

what to serve with Spicy Chicken Pasta ?

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Recipe:

📖 Recipe

New Orleans Spicy Chicken Pasta

Kenneth Temple

This New Orleans Spicy Chicken Pasta is a excellent weeknight meal for something fast and tasty to nibble on.

5 from 2 votes

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine African, Creole, Italian, New Orleans, Southern

Servings persons

Calories 841 kcal

Ingredients

Alfredo Sauce:

4 cups heavy cream
2 sticks unsalted butter
1 cup shredded parmesan
½ teaspoon salt
½ teaspoon white pepper

Chicken Pasta:

4 chicken breast cooked, diced
1 small red onion thin sliced
1 tablespoon garlic minced
2 jalapenos sliced
¼ cup white wine
1 lb. fettucine cooked
1 bunch green onion sliced
1 bunch parsley chopped
½ cup parmesan shredded

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Instructions

In a sauce pot over medium heat add all the ingredients to pot, bring to a boil. Reduce heat to low-medium heat, stir occasionally, mixture should coat the back of a spoon.
In a large skillet over medium heat add oil, once hot add the chicken, cook for 4 minutes, stirring to keep from sticking. Add the red onions, garlic and jalapenos cook for 1 minute, add wine, shaking skillet, stir in the fettucine, add alfredo sauce, bring to a boil. Stir to make sure well combined. Serve and garnish with green onions, parsley and parmesan.

Notes

Tips for success: I called for fettuccine in this recipe but use your favorite pasta. I use a chardonnay for the wine but a pinot grigio will be great too.

Nutrition

Calories: 841kcalCarbohydrates: 47gProtein: 42gFat: 53gSaturated Fat: 32gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 268mgSodium: 622mgPotassium: 730mgFiber: 2gSugar: 6gVitamin A: 2035IUVitamin C: 8mgCalcium: 334mgIron: 2mg

Keyword cajun chicken pasta, cajun chicken pasta recipe, chicken alfredo, new orleans chicken pasta

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