Description
This creamy Cajun chicken pasta combines tender fettuccine with flavorful seared chicken breasts cooked in a rich, spiced cream sauce infused with Cajun seasoning, smoked paprika, garlic, and Parmesan cheese. It's a hearty and satisfying main course perfect for a quick weeknight dinner or casual gathering.
Ingredients
Scale
Pasta and Chicken
- 16 oz. fettuccine, cooked al dente
- 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 the package instructions until al dente. Drain and set aside.
- Prepare Chicken: Pound the chicken breasts to about 1 inch thickness. Season both sides with 1 tablespoon of Cajun seasoning, smoked paprika, and pepper to taste.
- Sear Chicken: Heat 1 tablespoon butter and olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 4-5 minutes per side until golden brown and cooked through with an internal temperature of 165°F. Remove from skillet and set aside on a plate; keep the chicken juices.
- Sauté Garlic: Reduce heat to medium, melt remaining 1 tablespoon butter in the same skillet, and sauté minced garlic for about 30 seconds until fragrant.
- Make Sauce: Add tomato paste to the skillet and stir. Pour in chicken broth and heavy cream, scraping up any browned bits from the pan bottom. Add chicken juices for added flavor. Bring the mixture to a gentle boil.
- Add Flavors: Stir in chopped parsley and gradually mix in the Parmesan cheese until it melts smoothly into the sauce. Season with the remaining 1 tablespoon Cajun seasoning, lemon juice, and additional pepper. Taste and adjust seasonings as needed. Let the sauce simmer and thicken for about 5 minutes.
- Combine Pasta and Sauce: Add the cooked fettuccine to the skillet and toss well to coat the pasta evenly with the creamy Cajun sauce.
- Serve: Slice or chop the cooked chicken and either place it on top of the pasta or stir it into the sauce. Serve hot, garnished with extra Parmesan cheese and parsley if desired.
Notes
- The Cajun seasoning used contains salt, so adjust added salt carefully depending on your seasoning blend.
- Substitute chicken with andouille sausage or seafood like shrimp or scallops for variation.
- Add cayenne pepper if you want more heat in the dish.
- Add diced bell peppers or other vegetables to the sauce for extra nutrition and texture.
- Try swapping parsley with fresh green onions for a bolder flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 600 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 140 mg
