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1
Cook the pasta according to package directions.
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2
Drain when the pasta is still al dente; do not overcook!
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3
Sprinkle 1 1/2 teaspoons Cajun spice (or more) over the chicken cubes.
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4
Toss around to coat.
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5
Heat 1 tablespoon butter and 1 tablespoon oil in a heavy skillet over high heat.
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6
Add half the chicken in a single layer; do not stir.
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7
Allow the chicken to brown on one side, about 1 minute.
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8
Flip to the other side and cook an additional minute.
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9
Remove with a slotted spoon and place on a clean plate.
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10
Repeat with the remaining chicken.
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11
Remove the chicken, leaving the skillet on high heat.
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12
Add the remaining butter and olive oil.
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13
When heated, add the garlic, peppers and onions.
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14
Sprinkle on the remaining Cajun spice, and add salt if needed.
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15
Cook over high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible.
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16
Add the tomatoes and cook for an additional 30 seconds.
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17
Remove all the vegetables from the skillet.
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18
With the skillet still over high heat, pour in the chicken broth and wine.
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19
Cook for 3 to 5 minutes, scraping the bottom of the pan to deglaze.
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20
Reduce the heat to medium-low and pour in the cream, stirring/whisking constantly.
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21
Cook the sauce over medium-low heat for a few minutes, until the cream starts to thicken the mixture.
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22
Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste.
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23
The sauce should be spicy!
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24
Finally, add the chicken and vegetables to the sauce, making sure to include all the juices that have drained onto the plate.
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25
Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes.
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26
Add the drained fettuccine and toss to combine.
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27
Top with chopped fresh parsley and chow down!
