Description
This creamy Cajun chicken pasta is a flavorful and comforting dish featuring tender, spiced chicken breasts cooked to perfection and served over al dente fettuccine pasta. The rich, creamy sauce is made with heavy cream, chicken broth, Parmesan cheese, and a blend of Cajun spices, enhanced with fresh garlic, parsley, and a splash of lemon juice for brightness. Perfect for a satisfying weeknight dinner, this recipe combines bold Cajun flavors with a luscious, velvety sauce.
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
- Heat the olive oil: Place a large skillet over medium heat and add the olive oil, allowing it to warm up for cooking the chicken.
- Season the chicken: While the oil heats, evenly coat both sides of the chicken breasts with Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper to build flavor.
- Cook the chicken: Add the seasoned chicken breasts to the hot skillet and cook for 6 to 7 minutes per side until golden brown and cooked through to an internal temperature of 165°F.
- Rest the chicken: Remove the chicken from the skillet and let it rest on a cutting board for several minutes to allow juices to redistribute.
- Melt butter: In the same skillet, add butter and melt it over medium heat to prepare for the sauce base.
- Sauté garlic: Add the minced garlic and cook for 1 to 2 minutes until fragrant and slightly golden, being careful not to burn.
- Add liquids: Pour in the heavy cream and chicken broth, stirring to combine all ingredients smoothly.
- Simmer sauce: Bring the mixture to a gentle simmer and cook for 3 to 4 minutes to thicken the sauce slightly.
- Add Parmesan: Stir in the grated Parmesan cheese until fully melted and the sauce becomes smooth and creamy.
- Cook pasta: Meanwhile, cook the fettuccine pasta according to package instructions until al dente, then drain, reserving about 1/2 cup of pasta water.
- Slice chicken: Thinly slice the rested chicken breasts so they are ready to be added to the pasta.
- Toss pasta with sauce: Add the drained fettuccine to the skillet with the creamy sauce and toss to coat evenly.
- Adjust consistency: If the sauce seems too thick, gradually add reserved pasta water, one tablespoon at a time, until desired consistency is reached.
- Add parsley and lemon juice: Stir in chopped fresh parsley and lemon juice to brighten and freshen the dish.
- Combine chicken and pasta: Add the sliced chicken atop the pasta and gently toss everything together until well mixed and heated through.
- Serve: Plate the creamy Cajun chicken pasta immediately, garnished with more fresh parsley if desired.
Notes
- For extra heat, add a pinch of cayenne pepper or more Cajun seasoning.
- Use freshly grated Parmesan for best flavor and texture.
- Letting the chicken rest after cooking ensures it stays juicy.
- Reserved pasta water helps loosen the sauce without diluting the flavor.
- This dish pairs well with a simple green salad or steamed vegetables.
