If you don’t try any other recipe I post, you must try this one. I know, I know….I say that about all the recipes. But I mean it this time. This spicy pasta dish will make you think twice about ordering that concoction they serve at that one restaurant with the epic novel for a menu and all that cheesecake (Did you see what I did there?).
You get the point…it’s really, really, really good….really.
First, boil a pot of salted water. Cut the chicken into chunks, then toss it around in creole seasoning. I went back and forth with whether I should make my own creole seasoning. It’s not all that difficult, and I try not to use too many prepackaged items in any of my recipes. One exception is something like pesto because the effort it takes to make pesto simply isn’t worth the hassle when you can find really good store-bought ones. So I looked at creole seasoning the same way. Zatarain’s makes a good creole seasoning. Plus, part of #livingremixed is saving time while eating well, so Zatarain’s it is!
While the chicken is soaking in all that delicious flavor, slice the onions and peppers. Then mince the garlic.
Once you have everything prepped and ready to go, it’s time to start cooking. Melt half the butter with some grape seed oil. The grape seed oil keeps the butter from burning. Don’t worry about the other butter. We’ll get to that soon enough. Add the seasoned chicken to the pan and cook it for about 8-10 minutes, or until it is browned. Your water should be boiling and ready for your pasta now.
By now, you’re wondering what you’re supposed to do with the other butter you have sitting there. Chances are there isn’t much oil left in your pan now that the chicken has been cooked. Now you can add that other half of the butter to the pan so that your veggies have something tasty to cook in. Add the veggies to the chicken.
Don’t forget the garlic!
After about 7 minutes, once the peppers and onions have softened and started to become tender, add the chicken stock and white wine. Let that cook for a few minutes, 5 or so.
And now for the good part….cream. Pour in the heavy cream and stir the chicken and veggies well. Now reduce heat of the pan to medium-low and simmer until the sauce thickens. At this point, you should also taste the sauce. I have no doubt it will be delish, but you want to make sure it’s as spicy as you want it. Feel free to add more creole seasoning if your taste buds desire. Also, this is the time when you want to add your salt and pepper to your liking.
Drain your pasta and leave it dry. Don’t put anything on it like olive oil or butter. You want the fettuccine to be ready to absorb as much of the sauce as possible. Serve the chicken over pasta. Then sit back and bask in all the compliments.
- 4 whole boneless skinless chicken breasts, cubed
- 1 pound Fettuccine
- 1 large sweet onion
- 1 large red bell pepper
- 1 large green bell pepper
- 2/3 cup white wine
- 2/3 cup chicken stock
- 2/3 cup heavy cream
- 4 tbs butter, divided
- 4 cloves garlic, minced
- 1 tbs creole seasoning, like Zatarain's
- 1 tbs grape seed oil
- Melt half the butter with grape seed oil in a hot pan.
- Cook seasoned chicken for about 8-10 minutes, or until it is browned.
- Add other half of the butter to the pan, then add in peppers, onions and garlic to chicken.
- Once peppers and onions have softened, add chicken stock and white wine. Let cook for 5 minutes.
- Pour in heavy cream and stir chicken and veggies well.
- Now reduce heat pan to medium-low and simmer until the sauce thickens.
- Add more creole seasoning, salt and pepper to taste.
- Serve the chicken over pasta.
- You can also substitute the chicken breasts for boneless, skinless thighs. But you may need to use more than 4 since boneless thighs tend to be smaller.