Cajun Chicken Creamy Pasta (Printable)

Tender Cajun-spiced chicken and sautéed peppers wrapped in a rich creamy sauce with fettuccine.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1½ tablespoons Cajun seasoning
03 - 1 tablespoon olive oil

→ Pasta

04 - 12 oz fettuccine or linguine

→ Vegetables

05 - 1 red bell pepper, thinly sliced
06 - 1 yellow bell pepper, thinly sliced
07 - 1 small red onion, thinly sliced
08 - 2 cloves garlic, minced

→ Creamy Sauce

09 - 2 tablespoons unsalted butter
10 - 1 cup heavy cream
11 - ¼ cup chicken broth
12 - ½ cup grated Parmesan cheese
13 - ½ teaspoon smoked paprika
14 - Salt and freshly ground black pepper, to taste

→ Garnish

15 - Fresh parsley, chopped
16 - Extra Parmesan cheese, for serving

# Step-by-step:

01 - Pound the chicken breasts to even thickness. Rub both sides thoroughly with Cajun seasoning, ensuring even coverage.
02 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook for 5–6 minutes per side until golden brown and cooked through. Transfer to a plate, cover loosely, and let rest.
03 - Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water before draining.
04 - In the same skillet, melt butter over medium heat. Add bell peppers and onion; sauté for 3–4 minutes until softened. Add minced garlic and cook 1 additional minute until fragrant.
05 - Pour in heavy cream and chicken broth, scraping up browned bits from bottom of skillet. Bring to a gentle simmer.
06 - Stir in Parmesan cheese and smoked paprika. Continue stirring until cheese completely melts and sauce thickens slightly. Season with salt and pepper to taste.
07 - Slice rested chicken into strips across the grain for maximum tenderness.
08 - Add drained pasta to skillet with sauce. Toss vigorously to coat, adding reserved pasta water as needed to achieve desired consistency. Top with sliced chicken strips. Garnish with chopped parsley and additional Parmesan. Serve immediately while hot.

# Expert Advice:

01 -
  • That perfect moment when the creamy sauce clings to every strand of pasta, carrying just enough heat to make you sit up and take notice
  • It transforms simple ingredients into something that feels special enough for company but easy enough for Tuesday dinner
  • The leftovers, if you somehow have any, reheat beautifully for lunch the next day
02 -
  • The sauce thickens quickly as it cools, so if it looks too thin in the pan, give it a minute before adding more thickener
  • Cajun seasoning blends vary wildly in heat level, so taste a tiny bit before coating the chicken and adjust accordingly
  • That reserved pasta water is liquid gold, it contains starch that helps bind the sauce to the noodles
03 -
  • Dont rush the chicken sear, those browned bits in the pan add incredible depth to the sauce
  • If the sauce breaks or looks grainy, whisk in a splash of cold cream and it should come back together

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