Cajun Chicken Meatballs and Fettuccine
- 12 oz. dry fettuccine
- 1-1/2 tablespoons Cajun seasoning (I make my own, recipe shown here)
- 2 large cloves garlic, grated or minced
- 1/2 cup panko
- 1 large egg, beaten
- 1/4 cup grated parmesan cheese
- 2 tablespoons chopped parsley (plus more for serving)
- 1-1/4 pounds ground chicken (or turkey)
- 1 tablespoon olive oil
- 1/2 medium red onion, sliced thin
- 1 red bell pepper, sliced thin, large strips cut in half
- 8 oz. small brown mushrooms, sliced
- 2 cloves garlic, minced
- 1 14.5-oz can petite diced tomatoes
- 1/2 tablespoon Cajun seasoning
- 1/2 cup half and half
- Chopped parsley, for serving
Bring a large pot of salted water to a boil and cook pasta for 9 minutes until just al dente. Drain; set aside.
For the meatballs:
Heat the oven to 425 degrees F. Line a baking sheet with foil and coat with nonstick spray.
In a medium mixing bowl, add the Cajun seasoning, garlic, panko, egg, parmesan, parsley, and chicken. Mix with a fork until just combined; do not overwork. Divide the meatball mixture into 30 meatballs and place them on the prepared baking sheet. Bake in the preheated oven for 8 minutes, then flip the meatballs over to brown on the other side; bake another 8 minutes.
While the meatballs are cooking: heat 1 tablespoon olive oil in a large skillet over medium-high. Add onions and bell peppers to the pan and saute until just soft, about 4 minutes. Add the mushrooms and saute until they have released their moisture, about another 3 minutes. Add the garlic and stir until fragrant.
Add tomatoes and Cajun seasoning and stir to combine. Reduce heat to medium and let simmer another 3 minutes or until liquid is mostly absorbed. Stir in half and half and parsley and simmer for another minute until sauce is thickened. Stir in cooked pasta and toss to coat.
Serve pasta in bowls with meatballs on top.
Favorite recipe I’ve added to my archive this year (maybe a tie with the red chile shredded beef). So good. I could eat this every other week and never tire of it. The only downside to this recipe is that it takes a bit more effort than my typical weeknight stuff because it involves cooking three separate elements. This is probably one of the only recipes in my permanent favorites list that is like that. But damn is it worth it!