V8 Cajun Chicken Fettuccine
Transform your weeknight dinner routine with this irresistible V8 Cajun Chicken Fettuccine—a bold and creamy pasta dish that packs both flavor and color. Succulent Cajun-spiced chicken strips are paired with tender fettuccine, sautéed bell peppers, and a velvety sauce made from V8 vegetable juice and heavy cream. The dish is elevated with aromatic garlic, a touch of Parmesan, and a sprinkle of fresh parsley for the perfect finishing touch. Ready in just 40 minutes, this one-skillet recipe is a fusion of Cajun heat and creamy comfort, making it a standout meal for busy evenings or casual entertaining. Perfectly balanced, vibrantly hued, and unbelievably satisfying, this pasta masterpiece is guaranteed to impress.
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Recipe Information
Ingredients
- 12 ounces Fettuccine pasta
- 2 medium Chicken breasts
- 2 tablespoons Olive oil
- 2 tablespoons Cajun seasoning
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 3 cloves Garlic
- 1 medium Green bell pepper
- 1 medium Red bell pepper
- 2 cups V8 vegetable juice
- 1 cup Heavy cream
- 0.5 cups Parmesan cheese
- 2 tablespoons Fresh parsley
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
Slice the chicken breasts into thin strips. Toss the chicken with 1 tablespoon of olive oil, Cajun seasoning, salt, and pepper until evenly coated.
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, or until the chicken is fully cooked and golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Mince the garlic and sauté it for 1 minute until fragrant.
Dice the green and red bell peppers, then add them to the skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables are tender.
Pour in the V8 vegetable juice and bring the mixture to a simmer. Cook for 5 minutes, allowing the sauce to reduce slightly.
Lower the heat to medium-low and stir in the heavy cream. Simmer for another 2-3 minutes to combine the flavors.
Return the cooked chicken to the skillet and stir to coat in the sauce.
Add the drained fettuccine to the skillet, tossing gently to coat the pasta evenly with the sauce.
Sprinkle the grated Parmesan cheese over the pasta and stir until melted and combined. Taste and adjust seasoning if needed.
Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
3255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.6 g | 182% | |
| Saturated Fat | 64.9 g | 324% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 570 mg | 190% | |
| Sodium | 7099 mg | 309% | |
| Total Carbohydrate | 296.2 g | 108% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 32.8 g | ||
| Protein | 173.0 g | 346% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 576 mg | 44% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1613 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
