Description
A rich and flavorful Creamy Cajun Chicken Pasta featuring tender seared chicken breasts tossed in a creamy parmesan sauce infused with Cajun seasoning, smoked paprika, and fresh parsley, served over perfectly cooked fettuccine.
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 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 Cajun seasoning, 1/2 teaspoon smoked paprika, and pepper to taste.
- Sear chicken: In a large skillet over medium-high heat, melt 1 tablespoon butter and add olive oil. Sear the chicken on each side until golden brown and the internal temperature reaches 165˚F, about 4-5 minutes per side.
- Slice chicken: Remove the chicken to a cutting board and cut into thick slices or bite-sized pieces. Transfer chicken and any juices to a plate and set aside.
- Sauté garlic: Reduce heat to medium and melt the remaining 1 tablespoon butter in the same skillet. Sauté minced garlic for about 30 seconds until fragrant.
- Make sauce base: Add tomato paste to the skillet, then pour in chicken broth and heavy cream. Scrape up any browned bits from the pan bottom and stir to combine. Add chicken plate juices for extra flavor if desired.
- Add cheese and season: Bring the sauce to a gentle boil. Stir in chopped parsley and slowly add grated Parmesan cheese, stirring continuously until the cheese has melted smoothly into the sauce.
- Season sauce: Stir in the remaining 1 tablespoon Cajun seasoning, lemon juice, and pepper. Taste and adjust seasoning if needed. Simmer until sauce thickens, about 5 minutes.
- Toss pasta: Add the cooked fettuccine back to the skillet and toss to coat the pasta fully in the creamy sauce.
- Combine chicken and serve: Top the pasta with sliced chicken or mix the chicken pieces directly into the sauce. Serve hot, sprinkled with extra Parmesan cheese and parsley if desired.
Notes
- Cajun seasoning varies in salt content; adjust salt accordingly.
- Try substituting chicken with andouille sausage, shrimp, or scallops for a different protein twist.
- Add cayenne pepper if more spice is desired.
- Include diced bell peppers or other vegetables to bulk up the sauce.
- Use fresh green onions instead of parsley for a bolder flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 160 mg
