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Creamy Cajun Chicken Pasta Recipe

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4.6 from 145 reviews

A rich and flavorful Creamy Cajun Chicken Pasta featuring tender Cajun-spiced chicken breasts served over fettuccine in a luscious garlic Parmesan cream sauce, garnished with fresh parsley for a perfect balance of spice and creaminess.

Ingredients

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

Instructions

  1. Prepare the Chicken: Pat the chicken breasts dry and slice them horizontally into thinner cutlets. In a bowl, toss the chicken with olive oil, Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper. Let the mixture sit for 10-15 minutes to marinate and absorb the flavors.
  2. Cook the Chicken: Heat a large skillet over medium-high heat. Sear the seasoned chicken cutlets for 3-4 minutes on each side until they are golden brown and cooked through (internal temperature of 165°F). Remove the chicken from the skillet and let it rest before slicing into strips or cubes.
  3. Make the Sauce Base: In the same skillet, melt butter over medium heat. Add the minced garlic and cook for about one minute until fragrant, being careful not to burn it. Pour in the chicken broth while scraping up any browned bits from the pan to add depth of flavor.
  4. Prepare the Cream Sauce: Slowly stir in the heavy cream and bring the mixture to a gentle simmer. Add grated Parmesan cheese and stir until it melts into a smooth sauce. Season with salt and pepper to taste, then simmer for 5-7 minutes until the sauce thickens nicely.
  5. Cook the Pasta: While the sauce simmers, boil the fettuccine in heavily salted water until it reaches an al dente texture. Reserve about one cup of the starchy pasta water before draining to use for adjusting sauce consistency if needed.
  6. Combine and Serve: Add the drained pasta and sliced chicken back into the skillet with the creamy Cajun sauce. Toss everything together to coat evenly. Stir in chopped fresh parsley, adding reserved pasta water if necessary to loosen the sauce. Serve immediately, optionally garnished with extra Parmesan and parsley.

Notes

  • Letting the chicken marinate enhances the Cajun flavors.
  • Use freshly grated Parmesan cheese for best sauce texture and flavor.
  • Reserve pasta water to adjust sauce consistency without thinning the flavor.
  • Cook chicken to an internal temperature of 165°F for food safety.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://hotsavors.com/creamy-cajun-chicken-pasta-recipe/