T.G.I. Friday’s Spicy Cajun Chicken Pasta

The flavors of New Orleans and Italy come together in this spicy Alfredo pasta recipe.

T.G.I. Friday’s Spicy Cajun Chicken Pasta is a popular dish that combines tender chicken, sautéed vegetables, and a spicy Cajun sauce over a bed of fettuccine noodles. This flavorful and satisfying pasta dish is known for its bold and zesty flavors that spice up the taste buds.

To prepare the dish, start by sautéing a combination of bell peppers, onion, and garlic in butter until they are tender and fragrant. This creates a flavorful base for the dish and adds a touch of sweetness from the caramelized vegetables.

Next, the chicken is cooked separately in olive oil until it is cooked through and no longer pink. The chicken is then added to the pan with the sautéed vegetables, along with chopped tomatoes, sliced mushrooms, chicken stock, and a blend of spices including cayenne pepper, paprika, salt, white pepper, and dried thyme. This combination of spices gives the dish its distinctive Cajun flavor and a hint of spiciness.

The mixture is simmered for a short period of time to allow the flavors to meld together and the sauce to thicken slightly. The result is a rich and flavorful sauce that coats the chicken and vegetables, creating a delicious and satisfying topping for the pasta.

To serve the Spicy Cajun Chicken Pasta, hot cooked fettuccine noodles are tossed with butter and divided onto two plates. The chicken and vegetable sauce is then spooned over the noodles, ensuring that every bite is filled with the flavorful sauce and tender chicken pieces. Finally, the dish is garnished with chopped fresh parsley, adding a pop of color and freshness to the presentation.

T.G.I. Friday’s Spicy Cajun Chicken Pasta is a perfect choice for those who enjoy a little heat and a lot of flavor in their pasta dishes. It’s a dish that combines the bold and spicy flavors of Cajun cuisine with the comforting and satisfying elements of a classic pasta dish.

SERVES: 2

INGREDIENTS:

• 1/2 stick divided butter
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1/2 white onion, sliced and quartered
• 1 clove garlic, pressed
• 2 boneless, skinless chicken breast halves
• 2 teaspoons olive oil
• 1 medium tomato, chopped
• 4-6 mushrooms, sliced
• 1 cup chicken stock
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon white pepper
• 1/4 teaspoon dried thyme
• 12 ounces hot cooked fettuccine
• 2 teaspoons chopped fresh parsley

INSTRUCTIONS:

1. In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the chopped bell peppers, sliced onion, and pressed garlic. Sauté for 8-10 minutes until the vegetables are tender.
2. Cut the chicken breasts into bite-size pieces.
3. In a medium-sized pan, heat olive oil over high heat. Add the chicken pieces and cook, stirring, for 5-7 minutes or until the chicken is cooked through and no longer pink.
4. Add the cooked chicken to the skillet with the sautéed vegetables. Also, add the chopped tomato, sliced mushrooms, chicken stock, cayenne pepper, paprika, salt, pepper, and dried thyme. Simmer the mixture for 10-12 minutes until the sauce thickens slightly.
5. Toss the hot cooked fettuccine with the remaining 2 tablespoons of butter.
6. To serve, divide the hot fettuccine onto two plates. Spoon the chicken and vegetable sauce evenly over the noodles.
7. Garnish with chopped fresh parsley on top of each plate.