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New Orleans Spicy Chicken Pasta
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 1/4 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 ?
Meal Ideas:
Recipe:
New Orleans Spicy Chicken Pasta
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.
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
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.
Cooked this recipe?Let me know how it was!
Made this dish with my son, who is an aspired chef at 9yrs old. Dinner came out great and our whole family loved it! We will make this again. Thanks Chef Kenneth for bringing our family together in the kitchen!
Food memories last a lifetime.
Another one of my go to recipes. Creamy and delicious.