Cajun Chicken Creamy Pasta (Printable)
Tender Cajun-spiced chicken and sautéed peppers tossed with creamy sauce and fettuccine for a vibrant dish.
# What You'll Need:
→ Chicken & Marinade
01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 tablespoon Cajun seasoning
04 - ½ teaspoon smoked paprika
05 - ½ teaspoon salt
06 - ¼ teaspoon black pepper
→ Pasta
07 - 12 oz fettuccine or linguine pasta
→ Vegetables
08 - 1 red bell pepper, thinly sliced
09 - 1 yellow bell pepper, thinly sliced
10 - 1 small red onion, thinly sliced
11 - 2 cloves garlic, minced
→ Creamy Sauce
12 - 2 tablespoons unsalted butter
13 - 1 cup heavy cream
14 - ½ cup freshly grated Parmesan cheese
15 - ½ teaspoon Cajun seasoning
16 - Salt and black pepper, to taste
→ Garnish
17 - Fresh parsley, chopped
18 - Extra grated Parmesan cheese
# Step-by-step:
01 - Pound chicken breasts between plastic wrap to even ¾ inch thickness. Rub with olive oil, Cajun seasoning, smoked paprika, salt, and black pepper. Allow to marinate while preparing remaining ingredients.
02 - Bring large pot of salted water to boil. Cook fettuccine until al dente according to package directions. Reserve ½ cup pasta water before draining.
03 - Heat large skillet over medium-high heat with 1 tablespoon olive oil. Sear chicken 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to plate, cover loosely, and rest 5 minutes before slicing into strips.
04 - In same skillet, add sliced bell peppers and red onion. Sauté 3-4 minutes until tender-crisp. Add minced garlic and cook 1 additional minute until fragrant.
05 - Reduce heat to medium. Add butter and allow to melt. Pour in heavy cream and stir gently. Simmer 2-3 minutes until slightly thickened. Add Parmesan cheese, stirring until melted and smooth. Adjust consistency with reserved pasta water if needed. Season with salt, pepper, and additional Cajun seasoning to taste.
06 - Add cooked pasta to skillet with sauce and vegetables. Toss to coat evenly. Arrange sliced chicken on top or fold into pasta. Serve immediately garnished with fresh parsley and additional Parmesan cheese.
# Expert Advice:
01 -
- The spice blend creates layers of flavor without overwhelming heat
- Everything comes together in one pan for easy cleanup
- This restaurant quality dinner takes less than an hour
02 -
- Pounding the chicken to even thickness is the difference between juicy meat and dry edges
- The pasta water is your insurance policy if the sauce gets too thick
- Heavy cream cannot be substituted if you want true restaurant results
03 -
- Make your own Cajun seasoning with paprika garlic powder onion powder oregano thyme and cayenne
- Leftovers reheat beautifully with a splash of cream to loosen the sauce