Chicken Jambalaya Fettucine

Time: 45 minutes

My husband LOVES cajun food and he LOVES pasta… this is the perfect combo for him! Enjoy.

Music Selection: Oli Brown – I Love You More You’ll Ever Know


4 chicken breasts

1 lb fettucine noodles

1 -2 andouille sausage

1 onion

1 red pepper

1 Tbsp oregano

1 Tbsp smoked paprika

1 tsp garlic powder

3 cups cream

3 – 4 cloves garlic, minced

1 Tbsp basil

1/2 tsp cayenne


¼ cup Louisiana (Frank’s) hot sauce

Olive oil

(optional: 2 Tbsp cornstarch)


Chop the onion into slivers. Cut the red pepper into slivers. Cut the chicken into ½ inch cubes.

In meantime, in large deep skillet, saute the onion in olive oil. Salt. Cook until almost caramelized. Remove from pan and set aside.

In same pan, saute the red pepper until soft. Remove from pan and set aside.

In pan, add a little more oil. Add the minced garlic and chicken. Saute. Add the paprika, basil, garlic powder and oregano. Cook until chicken is done. Add back in the peppers and onion.

Add in the cream and hot sauce and slowly bring to a boil to reduce. If you like it thicker, mix the cornstarch in ¼ cup water and whisk so it is smooth and slowly add to sauce until as thick as you like.

In large pot, boil salted water. Add in linguine and cook until done. Drain.

To serve, place some fettucine and then add the chicken jambalaya on top. Enjoy!

Note for keto version – serve over cauliflower rice.

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