Three Meals for Two from One Chicken – Cajun Chicken Fettucini

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Ready for chicken recipe number three? This one was our favorite. Cajun flavors with chicken and shrimp and andouille sausage. All baked together for a burst of flavor in your mouth! You can use any leftover chicken, but this was the last of the bird we grilled day before yesterday. A whole new meal!

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Here’s How to Make Cajun Chicken:

Cook the pasta in boiling, salted water. Do not rinse! Save about 1/8 cup of the water for the sauce.

Prepare the ingredients – chop the chicken, andouille, and onion.

Preheat the oven to 325°.

Melt 2 Tablespoons of butter in a heavy skillet. Gently sauté the andouille until it starts to brown.

Add the onions and cook until the are soft and translucent.

Stir in the chicken.

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Melt 3 Tablespoons of butter into the pan and stir.

Next, stir in the flour and the spices, and keep stirring until it becomes well blended and incorporated into the mixture.

Add the shrimp,

then the milk, and stir. Remove from the heat. The shrimp should still be lightly raw.

Transfer to a casserole dish.

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Cut the remaining butter into pieces and place evenly on the top and bake for about 20 to 30 minutes.

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The top will be lightly browned and the shrimp will be pink.

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Remove from the oven and rest five minutes,

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then serve it up while it’s still hot!

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© Copyright 2021 The Lazy Gastronome

Make sure you check out the last two days recipes; Grilling the Bird and Chicken Penne with Sun-dried Tomatoes. See you then!

Cajun Chicken and Fettuccini

A great way to use some left over chicken. Just add some Cajun spices and bake!

Course: Main Course, main dish
Cuisine: American, Cajun
Keyword: andouille, cajun, chicken, pasta, shrimp, spicy
Servings: 4 servings
Author: HelenFern
Ingredients
Sauce
  • 8 oz dry fettuccini (about 3-1/2 to 4 cups cooked)
  • 6 Tablespoons butter
  • 6 to 8 oz. andouille sausage
  • 1 cup chopped chicken (1 half breast)
  • 3/4 cup chopped onion
  • 1 cup RAW shrimp, peeled and cleaned
  • 1 Tablespoon flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon dried oregano, crumbled
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes
  • 3/4 cup milk
Instructions
  1. Cook the pasta in boiling, salted water. Do not rinse! Save about 1/8 cup of the water for the sauce.

  2. Prepare the ingredients - chop the chicken, andouille, and onion.

  3. Preheat the oven to 325°.

  4. Melt 2 Tablespoons of butter in a heavy skillet. Gently sauté the andouille until it starts to brown.

  5. Add the onions cook until the are soft and translucent. Stir in the chicken.

  6. Melt 3 Tablespoons of butter in the meat mixture. Stir in the flour and the spices and keep stirring until it's all well blended.

  7. Stir in the flour and the spices and keep stirring until it's all well blended.

  8. Add the shrimp, then the milk, and stir. Remove from the heat. The shrimp should still be lightly raw.

  9. Transfer to a casserole dish.

  10. Cut the remaining butter into pieces and place evenly on the top and bake for about 20 to 30 minutes. The top will be lightly browned and the shrimp will be pink.

  11. Remove from the oven and rest five minutes, then serve it up while it's still hot!

Recipe Notes

© Copyright 2021 The Lazy Gastronome

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Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!


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2 Responses to Three Meals for Two from One Chicken – Cajun Chicken Fettucini

  1. Pingback: Chicken, Penne, and sun-dried casserole - The Lazy GastronomeThe Lazy Gastronome

  2. Pingback: Chicken - Three Meals for Two from One Chicken - Grilling the BirdThe Lazy Gastronome

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