Bring the bold, vibrant flavors of the American South straight to your kitchen table with this fusion dish.
Combining tender chicken, smoky sausage, and a rich, spiced tomato-infused creaminess reminiscent of jambalaya, this hearty fettuccine recipe is guaranteed to liven up your weeknight dinner rotation.
Quick Facts
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yields: 4 servings
Ingredients Needed
- Pasta: 1/2 pound fettuccine
- Protein: 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces) & 2 smoky bacon and white cheddar sausages (sliced into 1/2-inch rounds)
- Aromatics & Veggies: 1/2 yellow bell pepper (diced), 1/4 red onion (diced), and 1 tablespoon minced garlic
- Seasonings: 2 tablespoons Cajun spice (split), plus kosher salt and freshly ground black pepper (to taste)
- Cooking Fat: 2 tablespoons avocado oil
- Sauce Base: 1/2 cup pizza sauce (or rich tomato paste blend) and 1 cup chicken broth
- Garnish: Freshly chopped parsley
Step-by-Step Instructions
1. Boil the Pasta
Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook for about 1 minute under the package instructions (roughly 7 minutes) so it remains slightly firm. Drain the pasta, reserve 1 cup of starchy pasta water, and set aside without rinsing.
2. Prep the Proteins and Produce
Toss the bite-sized chicken pieces with 1 tablespoon of Cajun seasoning until evenly coated. In a separate bowl, combine the sliced sausage, diced yellow bell pepper, red onion, minced garlic, salt, and black pepper.
3. Sear the Chicken
Warm a large skillet or wok over medium-high heat and add the avocado oil. Once hot, add the seasoned chicken. Stir frequently and cook for about 5 minutes until the pieces are no longer pink.
4. Cook the Sausage and Vegetables
Add the bowl of sausage and vegetable mixture straight into the skillet with the chicken. Continue cooking and stirring for another 5 minutes, allowing the sausage rounds to brown nicely and the bell peppers and onions to soften.
5. Build the Sauce and Toss
Pour the chicken broth, pizza sauce, and the remaining 1 tablespoon of Cajun spice directly into the skillet. Stir thoroughly and let it simmer for 1 to 2 minutes. Fold in the cooked fettuccine, tossing everything together with tongs.
If the sauce feels too thick, splash in the reserved pasta water a few tablespoons at a time until it reaches your preferred consistency.
6. Plate and Garnish
Serve warm in broad, shallow bowls, and top with a sprinkle of freshly chopped parsley for a bright, herbaceous finish.
Chef’s Pro Tips
Pasta-to-Sauce Ratio
This recipe leans toward a heavier sauce-to-pasta balance. If you prefer a more traditional pasta dish, feel free to boil a larger batch of fettuccine.
Preventing Dry Chicken
To keep the chicken exceptionally tender, you can choose to brine it beforehand, or pull the seared chicken out of the pan while cooking the sausage and veggies, adding it back in right when you pour the sauce.
Nutrition Facts (Per Serving)
| Nutrient | Amount | % Daily Value |
| Calories | 444 | — |
| Total Fat | 18g | 23% |
| * Saturated Fat | 4g | 21% |
| Cholesterol | 110mg | 37% |
| Sodium | 2302mg | 100% |
| Total Carbohydrates | 26g | 10% |
| * Dietary Fiber | 2g | 9% |
| * Total Sugars | 3g | — |
| Protein | 43g | 86% |
| Vitamin C | 92mg | 102% |
| Calcium | 63mg | 5% |
| Iron | 3mg | 16% |
| Potassium | 718mg | 15% |
Note: Percent Daily Values are calculated based on a 2,000-calorie diet. Values may vary depending on specific ingredient brands used.
