Description
Creamy Cajun Chicken Pasta is a flavorful and comforting dish featuring tender, seasoned chicken breasts and fettuccine pasta tossed in a rich, creamy Cajun-spiced sauce made with garlic, tomato paste, chicken broth, heavy cream, and Parmesan cheese. This dish offers a perfect balance of spice and creaminess that will delight your taste buds.
Ingredients
Scale
Pasta
- 16 oz. fettuccine, cooked al dente
Chicken and Seasonings
- 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 1-inch thickness for even cooking. Season both sides with 1 tablespoon Cajun seasoning, 1/2 teaspoon 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 for about 4 to 5 minutes on each side until golden brown and fully cooked with an internal temperature of 165˚F. Remove chicken from skillet and let rest on a plate, then cut into thick slices or bite-sized pieces, saving any juices.
- Sauté Garlic. Reduce heat to medium and melt the remaining 1 tablespoon butter in the same skillet. Add minced garlic and sauté for about 30 seconds until fragrant.
- Make Sauce. Stir in tomato paste, then pour in chicken broth and heavy cream. Scrape up any browned bits from the bottom of the skillet, mixing them into the sauce. Add reserved chicken juices for extra flavor.
- Simmer and Season. Bring sauce to a gentle boil, add chopped parsley, and slowly stir in the Parmesan cheese. Continuously stir until cheese melts smoothly into the sauce. Season with the remaining 1 tablespoon Cajun seasoning, lemon juice, and pepper. Taste and adjust seasonings as desired. Simmer until sauce thickens, about 5 minutes.
- Toss Pasta. Add cooked pasta to the skillet and toss until pasta is fully coated in the creamy sauce.
- Add Chicken and Serve. Top the pasta with the sliced chicken or mix chicken into the sauce. Serve hot, garnished with additional Parmesan cheese and parsley if desired.
Notes
- The Cajun seasoning used contains salt, so adjust additional salt accordingly based on your seasoning mix.
- For variation, substitute the chicken with andouille sausage or seafood like shrimp or scallops.
- Increase the heat by adding cayenne pepper to the sauce if you prefer it spicier.
- Add diced bell peppers or other vegetables to the sauce to bulk up the dish and add color.
- Replace parsley with fresh green onions to introduce a stronger, bolder flavor.
- Ensure not to overcook the chicken breasts to keep them tender and juicy.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 145 mg
