Description
This Creamy Cajun Chicken Pasta combines tender, spiced chicken breasts with a luscious, flavorful sauce made from heavy cream, Parmesan cheese, and a blend of Cajun spices. Served over perfectly cooked fettuccine, this dish offers a delightful balance of creamy richness and bold, smoky heat, garnished with fresh parsley and a hint of lemon for brightness.
Ingredients
Scale
Chicken and Seasoning
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pasta
- 8 ounces fettuccine pasta
Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 tablespoon lemon juice
Instructions
- Prepare the chicken: In a small bowl, mix the Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper. Rub this seasoning blend evenly over both sides of the chicken breasts to ensure they are well coated.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
- Sear the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for about 5-6 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C). Remove the chicken from the skillet and let it rest.
- Make the sauce: In the same skillet, reduce the heat to medium and add the butter. Once melted, sauté the minced garlic until fragrant, about 1 minute. Pour in the heavy cream and chicken broth, stirring to combine. Let the sauce simmer gently for 3-5 minutes, allowing it to thicken slightly.
- Add cheese and seasoning to the sauce: Stir in the grated Parmesan cheese until it melts smoothly into the sauce. If the sauce becomes too thick, add reserved pasta water a little at a time to reach desired consistency.
- Slice the chicken: Slice the rested chicken breasts into thin strips to prepare for plating.
- Combine pasta and sauce: Add the cooked fettuccine to the skillet with the creamy sauce. Toss well to coat the pasta evenly with the sauce.
- Finish and serve: Add the sliced chicken on top of the pasta, drizzle with lemon juice, and sprinkle with chopped fresh parsley for a fresh, bright finish. Serve immediately while warm.
Notes
- You can substitute heavy cream with half-and-half for a lighter sauce, but the creaminess will be less intense.
- If you prefer more spice, increase the Cajun seasoning to 1 1/2 tablespoons.
- For a lower-fat option, use chicken breasts without skin and reduce the butter to 1 tablespoon.
- Reserve pasta water to adjust sauce consistency; it helps the sauce cling better to the pasta.
- Serve with a side of steamed vegetables or a simple green salad for a complete meal.
Keywords: Cajun chicken pasta, creamy pasta, spicy chicken pasta, fettuccine with chicken, Cajun seasoning recipe