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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
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Spice things up with this Cajun chicken atop a bed of creamy fettuccine pasta. Tender chicken breast gets a New Orleans infusion with a zesty seasoning blend and tossed with fresh bell pepper. Top the whole thing off with cheesy-garlicky croutons for a little crunch and a lot of flavor. With taste this big that comes together so quick and easy, it's no coincidence this dish is inspired by the Big Easy.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Stem, seed, and slice red and green bell peppers into thin ¼" strips. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Keep croutons in their shipping bag and crush into coarse chunks. Rinse chicken breasts and pat dry. On a separate cutting board, slice width-wise into ¼" pieces. Season chicken with ¼ tsp. salt and half the Cajun seasoning. Marinate 5 minutes.
Cook the Chicken
Heat a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan. Cook, stirring occasionally, 5-6 minutes, or until chicken is well-browned and reaches a minimum internal temperature of 165 degrees. Remove to a plate and return pan to heat (no need to wipe clean).
Cook the Pasta
Add fettuccine to boiling water and cook 12 minutes, stirring often, or until al dente. Reserve ¼ cup cooking water (to help thicken sauce later) and drain pasta in colander.
Cook the Vegetables
Heat pan used to cook chicken over medium heat and add 2 tsp. olive oil. Add red and green peppers and white parts of green onion to hot pan. Cook, stirring often, 6 minutes, or until softened. Remove to plate with chicken and return pan to heat (no need to wipe clean).
Make the Sauce
While pasta cooks, add evaporated milk and vegetable base to pan used in previous steps over medium heat. Bring to a simmer and cook 3-5 minutes, or until slightly thickened, stirring often to prevent skin from forming. Add half the remaining Cajun seasoning and ½ tsp. salt. Stir to combine, taste, and add additional Cajun seasoning if desired. Remove from burner and swirl in butter. If sauce is too thick, add reserved pasta water, 1 Tbsp. at a time, as needed. Add cooked pasta, chicken, and bell peppers to pan and toss to combine.
Plate the Dish
Twirl a mound of pasta on a plate and top with chicken. Garnish with remaining green onions and breadcrumbs.
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