Cajun Chicken Pasta Creamy (Printable View)

Tender Cajun-spiced chicken combined with sautéed peppers and creamy sauce tossed with fettuccine.

# Ingredient List:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1½ tablespoons Cajun seasoning
03 - 1 tablespoon olive oil

→ Pasta

04 - 12 oz fettuccine or linguine

→ Vegetables

05 - 1 red bell pepper, thinly sliced
06 - 1 yellow bell pepper, thinly sliced
07 - 1 small red onion, thinly sliced
08 - 2 cloves garlic, minced

→ Creamy Sauce

09 - 2 tablespoons unsalted butter
10 - 1 cup heavy cream
11 - ¼ cup chicken broth
12 - ½ cup grated Parmesan cheese
13 - ½ teaspoon smoked paprika
14 - Salt and freshly ground black pepper, to taste

→ Garnish

15 - Fresh parsley, chopped
16 - Extra Parmesan cheese, for serving

# How to Make It:

01 - Pound chicken breasts to even thickness. Rub both sides thoroughly with Cajun seasoning.
02 - Heat olive oil in large skillet over medium-high heat. Add chicken and cook 5-6 minutes per side until golden brown and cooked through. Transfer to plate, cover, and let rest.
03 - Cook pasta in salted boiling water according to package directions until al dente. Reserve ½ cup pasta water before draining.
04 - In same skillet, melt butter. Sauté bell peppers and onion 3-4 minutes until softened. Add garlic and cook 1 additional minute.
05 - Pour heavy cream and chicken broth into skillet, scraping up browned bits from bottom. Bring to a gentle simmer.
06 - Stir in Parmesan cheese and smoked paprika. Cook until cheese melts and sauce thickens slightly. Season with salt and pepper to taste.
07 - Slice rested chicken into strips.
08 - Add drained pasta to skillet with sauce. Toss to coat, adding reserved pasta water as needed for desired consistency. Top with sliced chicken. Garnish with parsley and extra Parmesan. Serve immediately.

# Expert Suggestions:

01 -
  • The combination of crispy Cajun chicken and silky cream sauce hits every comfort food craving in one bite.
  • It comes together in 40 minutes but tastes like something you would order at a fancy Italian restaurant.
02 -
  • The pasta water is crucial for adjusting sauce consistency, so do not forget to save it before draining.
  • Let the chicken rest for at least 5 minutes before slicing, or all those juices will end up on your cutting board instead of in the pasta.
03 -
  • Use freshly grated Parmesan instead of pre shredded cheese for the smoothest sauce texture.
  • If the sauce breaks, whisk in a tiny amount of cold butter to bring it back together.

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