TGI Friday's Cajun Chicken Pasta Recipe
If you’ve been craving a restaurant-quality pasta dish at home, TGI Friday’s Cajun Chicken Pasta is your new best friend!The spice blend on the chicken makes all the difference, so I always coat the chicken heavily for maximum impact.Cooking the chicken first adds flavor to the pan, which will build up beautifully when you make the sauce.The cream-based sauce is smooth and coats every piece of pasta without feeling too heavy.Make sure to cook the pasta slightly underdone and let it finish in the sauce. This step helps the flavors combine fully!
Ingredients
- 1 Chicken Breast boneless
- 2 oz Olive Oil
- 1 Tbsp Garlic chopped
- 1/2 cup Onion large chunks
- 1/2 cup Green Peppers diced
- 1/2 cup Red Peppers diced
- 1/8 tsp Cayenne Pepper
- 1 cup Chicken Stock
- 1 cup Heavy Cream
- 1 cup Parmesan-Romano Cheese
- 1 lb Fettuccine Pasta
Instructions
- Start by cooking the fettuccine pasta according to package instructions. Drain it and set it aside for later.
- In a large sauté pan, heat olive oil over medium heat. Add chopped garlic and sauté for about 30 seconds until fragrant.
- Add onions, green peppers, and red peppers to the pan. Sauté for about 2-3 minutes until they begin to soften.
- Add the chicken strips to the pan. Cook until the chicken is no longer pink and fully cooked through.
- Pour in the cayenne pepper, chicken stock, and heavy cream. Let it simmer gently until the sauce thickens to your liking.
- Sprinkle in the Parmesan-Romano cheese and stir until it melts and blends into the sauce.
- Add the fettuccine into the pan, tossing everything together until the pasta is well coated with the sauce.
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