Description
Creamy Cajun Chicken Pasta is a flavorful and comforting dish featuring tender chicken breasts seasoned with Cajun spices, smothered in a rich and creamy sauce made from heavy cream, Parmesan cheese, and a blend of seasonings. Tossed with al dente fettuccine pasta, this meal delivers a perfect balance of spice, creaminess, and savory goodness that's easy to prepare in about 30 minutes.
Ingredients
Scale
Pasta
- 16 oz. fettuccine, cooked al dente
Chicken and Seasoning
- 2 lbs. boneless, skinless chicken breasts
- 2 tablespoons Cajun seasoning, divided
- 1/2 teaspoon smoked paprika
- Pepper to taste
Sauce
- 2 tablespoons butter, divided
- 1 tablespoon olive oil
- 3–4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 cup chicken broth
- 2 cups heavy cream
- 4 tablespoons parsley, finely chopped
- 1/2 cup Parmesan cheese, freshly grated
- 1 1/2 tablespoons lemon juice
Instructions
- Cook Pasta: Bring a pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain and set aside.
- Prepare Chicken: Pound the chicken breasts to 1 inch thickness using a meat mallet or rolling pin. Season both sides with 1 tablespoon Cajun seasoning, smoked paprika, and pepper to taste.
- Sear Chicken: In a large skillet over medium-high heat, melt 1 tablespoon butter and add olive oil. Sear the chicken for about 4-5 minutes per side until golden brown and the internal temperature reaches 165°F.
- Slice Chicken: Remove the chicken to a cutting board and slice into thick strips or bite-sized pieces. Transfer the sliced chicken and any juices to a plate and set aside.
- Make Sauce Base: Reduce heat to medium and melt the remaining 1 tablespoon butter in the same skillet. Sauté minced garlic for 30 seconds until fragrant.
- Add Tomato and Liquids: Stir in the tomato paste, then pour in chicken broth and heavy cream. Scrape the bottom of the skillet to deglaze and mix in any browned bits and reserved chicken juices.
- Finish Sauce: Bring the sauce to a gentle boil, add parsley, and gradually stir in Parmesan cheese until smooth. Season with remaining 1 tablespoon Cajun seasoning, lemon juice, and pepper. Simmer and stir for about 5 minutes until thickened.
- Combine Pasta and Sauce: Add the cooked fettuccine back to the skillet, tossing to coat the pasta completely in the creamy sauce.
- Add Chicken and Serve: Top the pasta with the sliced chicken or mix it into the sauce to evenly coat. Serve hot with extra Parmesan cheese and parsley sprinkled on top if desired.
Notes
- The Cajun seasoning used contains salt, so adjust added salt accordingly to taste.
- For a different protein option, try andouille sausage or seafood like shrimp or scallops.
- Add more heat by including cayenne pepper to the sauce if you prefer extra spice.
- Incorporate diced bell peppers or other vegetables for additional texture and nutrition.
- Swap out parsley for fresh green onions to add a bolder, sharper flavor.
- Ensure the chicken is fully cooked to an internal temperature of 165°F for safety.
- Use freshly grated Parmesan cheese for best melt and flavor integration.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 130 mg
