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Cajun Chicken Fettuccine

 Cajun Chicken Fettuccine
I combined two pasta sauces and added Cajun seasoning for kick in this quick- mix casserole. Using frozen onions and peppers speeds things up even more. Or try adding mushrooms or frozen peas. —Rebecca Reece, Henderson, Nevada
8 ServingsPrep: 25 min. Bake: 25 min.


  • 8 ounces uncooked fettuccine
  • 1 large sweet onion, halved and sliced
  • 1 medium green pepper, cut into 1/4-inch strips
  • 1 medium sweet red pepper, cut into 1/4-inch strips
  • 2 tablespoons olive oil
  • 2 cups cubed cooked chicken
  • 4 teaspoons Cajun seasoning
  • 1 teaspoon minced garlic
  • 1 jar (15 ounces) Alfredo sauce
  • 1/2 cup spaghetti sauce
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese


  • Cook fettuccine according to package directions. Meanwhile, in a
  • large skillet, saute onion and peppers in oil until tender. Add the
  • chicken, Cajun seasoning and garlic; heat through. Transfer to a
  • large bowl. Drain fettuccine; add to chicken mixture. Stir in
  • Alfredo and spaghetti sauces.
  • Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with
  • cheeses. Cover and bake at 375° for 15 minutes. Uncover; bake
  • 10-15 minutes longer or until golden brown. Yield: 8 servings.
Nutritional Facts: 1 cup equals 401 calories,

2 of 2

Cajun Chicken Fettuccine (continued)

Nutritional Facts: 19 g fat (9 g saturated fat), 69 mg cholesterol, 898 mg sodium, 30 g carbohydrate, 3 g fiber, 27 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.