Keto Spicy Cajun Chicken Pasta with V-8 Sauce
Restaurant-style fettuccine coated in a vibrant Cajun sauce made with V-8 vegetable juice, sauteed peppers, onions, and garlic, finished with sliced chicken breast and Parmesan. The sauce balances vegetable sweetness with cayenne heat and umami depth. Ideal for weeknight dinners when you want bold flavors without fuss. This version uses accessible pantry ingredients and requires minimal technique, making it approachable for home cooks seeking restaurant-quality results.
Ingredients
- 2 ounces olive oil
- 1 tablespoon garlic, fresh, chopped
- ½ cup onion, cut in large chunks
- ½ cup green pepper, diced in large pieces
- ½ cup red pepper, diced in large pieces
- ⅛ teaspoon cayenne pepper
- 1 cup chicken stock
- 1 cup v 8 vegetable juice
- 1 -3 tablespoon cornstarch (mix about a tablespoon with a couple table spoons cold water to form a slurry)
- salt and pepper, to taste
- 10 ounces fettuccine (cooked al dente)
- 1 tablespoon parmesan cheese
- 1 chicken breast, boneless, skinless, cooked and sliced in strips
- 1 teaspoon parsley, chopped
Instructions
- 1
Heat oil in a saute pan over medium heat.
- 2
Add garlic and saute for 30 seconds until fragrant.
- 3
Add onions and saute for 1 minute.
- 4
Add peppers and saute for another minute.
- 5
Deglaze the pan with chicken stock, scraping up browned bits.
- 6
Reduce the stock to half its original volume.
- 7
Add V-8 juice and cayenne pepper, then bring to a boil.
- 8
Simmer for 10 minutes.
- 9
Mix cornstarch with cold water to form a slurry, then stir into the sauce to thicken to desired consistency.
- 10
Season with salt and pepper to taste.
- 11
Add cooked pasta to the sauce and heat through.
- 12
Transfer to a serving dish, top with sliced chicken breast, and sprinkle with Parmesan and parsley.
Tips
Deglaze immediately after sauteing to lift flavorful browned bits from the pan bottom, enriching the sauce.
Mix cornstarch with cold water before adding to prevent lumps; adjust thickness gradually for your preference.
Cook chicken separately or use rotisserie chicken to streamline prep without sacrificing flavor.
Good to Know
Refrigerate sauce and pasta separately for up to 3 days in airtight containers. Reheat sauce gently over medium heat with a splash of stock to restore consistency.
Prepare sauce up to 2 days ahead and store refrigerated. Cook pasta al dente and toss with a drizzle of oil to prevent sticking. Assemble and heat just before serving.
Serve hot on individual plates or a family-style platter. Pair with a crisp white wine like Sauvignon Blanc or a light beer.
Common Mistakes
Do not skip the deglaze step to avoid losing caramelized flavors.
Do not add cornstarch slurry all at once to prevent clumping; stir continuously.
Do not overcook the peppers and onions to retain their texture and color.
Do not add pasta too early to avoid mushiness; heat through just before serving.
Substitutions
lighter taste
FAQ
Can I use boneless, skinless chicken thighs instead of breast?
Yes. Thighs are more flavorful and forgiving, though slightly higher in fat. Slice after cooking. Adjust cooking time based on thickness; thighs may need 2-3 extra minutes.
What if my sauce is too thin after simmering?
Make a fresh cornstarch slurry and whisk it in gradually, simmering 1-2 minutes between additions until you reach desired thickness. Avoid overdoing it to keep the sauce glossy.
How long can I keep leftovers and can I freeze them?
Refrigerate for up to 3 days. Freezing is not recommended as pasta texture degrades and the sauce may separate. Eat fresh or reheat gently within 2-3 days for best results.