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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 1/4 cup of liquid will be enough for 2 servings.
latest Recipe Video:
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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New Orleans Spicy Chicken Pasta
- 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
- 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.