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Cajun Chicken Pasta

Experience the bold flavors of the bayou with my Cajun Chicken Pasta! This dish combines perfectly blackened chicken, spicy andouille sausage, and a creamy sauce to create a mouthwatering meal that's sure to become a favorite. Dive into this Cajun culinary adventure!




  • 2 butterflied chicken breasts
  • Boudreaux's Lil Bit Better Blackening seasoning
  • 1/2 pack cooked fettuccine
  • Light oil
  • 2 oz diced andouille sausage
  • 2 tbsp butter
  • 2 tbsp diced onion
  • 2 tbsp diced bell pepper
  • 1 tbsp minced garlic
  • Handful of sliced mushrooms
  • Diced tomatoes
  • 1/4 cup white wine
  • 1/2 cup heavy cream
  • 4 sliced green onions
  • Grated Parmesan



  1. Butterfly the chicken breasts. Lightly oil each side and generously season with Boudreaux's Lil Bit Better Blackening seasoning.
  2. Heat a cast iron skillet over high heat until very hot. Place the chicken in the pan and allow to form a complete crust before flipping. Flip and repeat on the other side.
  3. In a separate pan, heat some oil. Once hot, add diced andouille sausage and cook until crispy.
  4. Add butter, onion, and bell pepper. Cook until soft and fragrant.
  5. Add garlic and cook for 3 minutes. Add green onions, mushrooms, and diced tomatoes. Cook until mushrooms soften.
  6. Deglaze the pan with white wine and reduce by half.
  7. Add heavy cream and reduce until thickened.
  8. Grate in some fresh Parmesan.
  9. Toss in the cooked fettuccine and coat well with the sauce.

Plate the pasta and top with sliced chicken. Garnish with more Parmesan, green onions, and serve with toasted bread.

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