Description

This Creamy Cajun Chicken Pasta is a flavorful and indulgent dish featuring tender, spiced chicken breasts cooked to perfection and tossed with fettuccine in a rich, buttery Cajun cream sauce. Infused with garlic, smoked paprika, and a vibrant Cajun seasoning blend, this pasta offers a perfect balance of spice and creaminess, topped with freshly grated Parmesan and parsley for a satisfying meal perfect for dinner.

Ingredients

Scale

Pasta

16 oz. fettuccine, cooked al dente

Chicken

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

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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 an even thickness of 1 inch using a meat mallet or rolling pin. Season both sides with 1 tablespoon of Cajun seasoning, smoked paprika, and pepper to taste.
Sear Chicken: In a large skillet over medium-high heat, melt 1 tablespoon of butter with olive oil. Sear the chicken breasts for about 4-5 minutes on each side until golden brown and the internal temperature reaches 165˚F. Remove from skillet and let rest.
Slice Chicken: Transfer the chicken to a cutting board and slice into thick strips or bite-sized pieces. Set aside along with any accumulated juices on the plate.
Make Sauce: Reduce heat to medium and melt the remaining tablespoon of butter in the same skillet. Sauté minced garlic for about 30 seconds until fragrant. Stir in tomato paste, then pour in chicken broth and heavy cream, scraping up any browned bits from the pan. Add reserved chicken juices for extra flavor if desired.
Simmer Sauce: Bring the sauce to a gentle boil, add parsley, and slowly stir in grated Parmesan cheese. Stir continuously until the cheese melts completely and forms a smooth cream sauce.
Season Sauce: Add the remaining 1 tablespoon Cajun seasoning, lemon juice, and pepper to taste. Simmer the sauce for about 5 minutes until it thickens to desired consistency.
Combine Pasta and Sauce: Add the cooked fettuccine back into the skillet, tossing to coat the pasta fully with the cream sauce.
Add Chicken: Top the pasta with sliced chicken or gently mix the chicken pieces into the sauce to coat them evenly.
Serve: Dish out the creamy Cajun chicken pasta while hot and sprinkle with additional Parmesan cheese and chopped parsley if desired. Enjoy your flavorful meal!

Notes

The Cajun seasoning used already contains salt, so adjust additional salt carefully based on your seasoning mix.
For a protein variation, substitute chicken with andouille sausage or seafood like shrimp or scallops.
To add more heat, include cayenne pepper to the sauce according to your spice preference.
Add diced bell peppers or other vegetables to bulk up the sauce and add color.
Instead of parsley, fresh green onions can be used for a bolder, sharper flavor.
For best results, use fresh Parmesan cheese for melting and flavor depth.

Nutrition

Serving Size: 1 serving
Calories: 650 kcal
Sugar: 3 g
Sodium: 700 mg
Fat: 40 g
Saturated Fat: 20 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 38 g
Cholesterol: 130 mg