Here’s a fun and zippy meal that your family is sure to enjoy. You can control the “heat” easily in this one…depending on your family’s taste buds. This meal is hearty, filling and oh so tasty…it was enjoyed by everyone at our dinner table!
Here are a couple of helpful posts to make this dinner a little quicker to prepare, and cheaper than buying pre-prepared too!
- How to Make Shredded Chicken
- Batch Grilling Chicken -> cubed chicken
- Pasta – To Rinse or Not to Rinse?
- Homemade White Sauce
And because of dairy allergies in the family, I have to make my own cream sauces, using a dairy free margarine and non-dairy milk (I suggest rice milk, as it has the blandest flavor. Whatever you do, don’t use a vanilla flavored milk to make a savory white sauce!)
Note: Pasta…I generally don’t spend more than $.50 on a box of pasta. And in some cases you can get it free, if your store still doubles coupons!
GLUTEN-FREE NOTES: If making a gluten-free sauce, please sub 1:1 a rice flour or gluten-free baking mix for the wheat flour in the white sauce. And use gluten-free noodles.
Cajun Chicken Fettuccine
Ingredients
- 1 lb. fettuccine noodles
- 1/2 cup butter or margarine
- 6 Tbsp flour
- 3-4 cups milk depending on how thick/thin you want the sauce
- 2 cups cooked shredded or cubed chicken
- 2 Tbsp cajun seasoning mix
- Salt and pepper to taste
- Optional garnish: chopped parsley
- Side dish suggestions: Broccoli, green beans
Instructions
- Prepare the pasta noodles as directed.
- Meanwhile, prepare the cream sauce. Melt the butter in a large skillet.
- Whisk in the flour, and then quickly whisk in the milk. Bring to slow bubble, then reduce heat to medium. Stir often as it thickens.
- Once slightly thickened, add the chicken and cajun seasoning, as well as salt and pepper to taste.
- Let simmer over low heat for a few minutes. If you plan to keep it over heat for more than 10 minutes, gently stir in milk to keep it the thickness you prefer.
- Prepare side dishes.
- Serve Cajun Chicken sauce over fettuccine noodles with vegetable side.
This recipe is featured on Meal Plan Monday #203.
jackie Brown says
Now that looks down right delish; I might just change my menu for next week and add this using my frozen crocked shredded chicken. YUMMY
Laura Maine says
I made this for my family using chicken broth instead of milk and it tasted wonderful! Thank you for a great recipe.
Tonight I’m making it with potatoes (like scalloped potatoes except with your sauce and chicken instead of ham). I expect it to be fabulous!
Kristin says
I made this and added a bag of frozen peas to the sauce as the meat cooked. I also let my little one be in charge of stirring the sauce so she could claim she cooked it. We loved it and think it is a great start to a casserole.
LL says
I actually made this years ago from your site and remembered it being fab. This time I did 2 cups organic chicken broth and 1 cup organic whole milk and it was so good! We served it with an organic asian veggie mix. Makes me think of all the people making Pasta Roni in the same amount of time that you could make this. Really love this versatile recipe, thank you.