Cajun Chicken Pasta... Almost

I have been recipe hunting on the food blogs I follow. I've been wanting something different, yet agreeable with everyone. My parents have to be willing to eat it. So I was perusing one of my faves and came across the Cajun Chicken Pasta recipe. My mouth immediately started to water. I figured it was a sign. I thought to myself that I just have to make that. The pictures were enough to convince me. It looked soooo good! And I like pretty much anything as long as it has pasta in it.
On a mission, I went to the grocery after work last night. Got home, realized I forgot 2 key ingredients. Back I went this morning! I had a major hankering for this stuff. Would not be happy until I made it. So I made it. And wouldn't you know, I was in such a hurry to eat it I left out 2 ingredients! I'm sure the lack of did not really detract, too much, from the overall experience. But, next time I will not be forgetting. There will be a next time. Everything is better with garlic isn't it? Well, maybe not ice cream.

Cajun Chicken Pasta:
(As made by me, following the recipe from The Pioneer Woman, "Cajun Chicken Pasta")

Here's what you'll need:
3 whole boneless, skinless chicken breast, cut into cubes
3 tsp Cajun spice mix, more to taste
1 pound fettuccine
2 tbsp olive oil
2 tbsp butter
1 green bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
1/2 large red onion, sliced
2 1/2 cups low sodium chicken broth
1 cup heavy cream
Salt and pepper to taste
Fresh chopped parsley

Chop the tops and bottoms off your peppers. See all those seeds? Get them outta there! 

Then begin slicing! Not to big though. I slice my the same width as the pasta. The peppers like this, because secretly vegetables want to be like pasta.

That goes for onions too! So give it a nice slice.

As for the chicken, I can not say. I can't read chicken minds. But a small dice is fine. Bite size will do. 

Season the chicken with half the Cajun seasoning. Toss it around and make sure that every piece gets some lovin'.
Probably shouldn't have used an orange bowl for this... Orange isn't a photogenic color.

In a large skillet over high heat, add half of the oil and half of the butter. Glorious smells will follow. 

Once the pan is nice and hot, add half the chicken. Do not touch it! Let it get all nice and toasty for about a minute.

After that minute, flip it. Let it get all nice and toasty on the other side. Another minute should do. Then take it out and put it on a plate. Repeat with the rest of the chicken. Put that on the plate as well. 

Replenish the skillet with the rest of the butter and oil and let that get hot.

In salted, boiling water start the pasta. Cook until it's al dente. Which, should be by the time your finished making the sauce. 

Add the veggies to the skillet! Get them nice and toasty too! Only takes a minute.

 I forgot the onions...

I was thinking about how I couldn't wait much longer before I was overcome with the need to sneak a piece of chicken... I somehow managed to not give in. 

So I cooked the onions separately, with a little more butter :) 

Add to the plate! 

While the pan is still hot add the chicken broth. Scrap the bottom to get all the yummy bits up! They are very important. This is called deglazing. It is critical so don't forget. 

Let this cook on high for a few minutes, until it reduces by about half. 

Then get your cream ready. This is one of my favorite parts! Turn the heat down to low. 

Pour it in!!! Stir or whisk to combine. It will slowly thicken. Turn the heat to medium and cook for a few minutes. 

Add the rest of the Cajun seasoning. Salt and pepper to taste. Stir, stir, stir! 

Once it has thickened into saucy deliciousness...

After the sauce thickens. Add everything to the pot!
Be sure to include all the juices that may have settled on the plate. 

It would be a sin to waste that. 

Stir the chicken and the veggies into the sauce and let it cook for a few (2-3) minutes. 

Add more pepper. That's a rule.

Drain the pasta and add it. Also let this cook just a few (2-3) minutes. 

The pasta will help thicken the sauce even more. Then it will start to absorb it. 

All that magical Cajun flavor will inside every bite of pasta! 

Give some fresh parsley a rough chop. 

Sprinkle it on! It's like sprinkling on green happiness :) 

Now, all that self control I had over the chicken... I lost it. 

I had to try it!

 I have no self control over pasta. Absolutely none. Nada. Zilch. 

I eat it while it's still cooking in the water! 

So I decided that everything had cooked long enough. I was hungry! 

So I made a plate.

Then I added some freshly grated Parmesan cheese. 

The good stuff. Don't skimp.

Everything's better with cheese anyway. 

Then I ate it. 

Then my mom came home and ate it straight out of the pan. 

Nuff said. 

For the full recipe, which includes the ingredients I both forgot and omitted, please visit The Pioneer Woman. The link will take you directly to her Cajun Chicken Pasta recipe. Feel free to look around tho, she has a great site with lots of great recipes. I have a recipe wait list of things I want to make.