Pin it This dish features tender chicken breasts rubbed in Cajun spices and seared to perfection. Sautéed red and yellow bell peppers with red onion create a colorful base, enhanced by garlic's aromatic addition. The creamy sauce, made from butter, heavy cream, and Parmesan, delicately coats fettuccine pasta, bringing everything together in a luscious combination. Fresh parsley garnish adds brightness and a subtle herbal note, balancing the spice and richness.
The way that Cajun spice hit my nose the first time I made this pasta actually made my roommate poke her head into the kitchen, asking what on earth smelled so incredible. I'd been craving something with a little kick but still comforting enough for a Tuesday night, and this dish hit exactly that balance. Now it's become the one recipe my friends specifically request when they come over for dinner and casual conversation.
I remember serving this at my first dinner party in my new apartment, feeling slightly nervous about whether the spice level would work for everyone. Watching my friends go back for seconds, then actually thirds, and hearing them ask if there was any left for lunch the next day gave me such a happy feeling. Someone even asked if I'd learned it from a restaurant chef.
Ingredients
- Chicken breasts: Pounding them to even thickness is the real secret to juicy meat, I learned this after too many dry chicken disasters
- Cajun seasoning: This blend brings everything together, but do not be afraid to adjust based on your heat tolerance
- Heavy cream: I tried using milk once to make it lighter and the sauce just never thickened properly
- Freshly grated Parmesan: Pre-grated cheese has anti-caking agents that make your sauce grainy instead of smooth
- Bell peppers: Slice them thin so they cook quickly but still have a little crunch in every bite
- Garlic: Add it after the peppers have started softening so it does not burn and turn bitter
- Pasta water: This starchy liquid is pure magic for bringing your sauce together perfectly
Instructions
- Prep the chicken:
- Pound those breasts between plastic wrap until they are an even thickness, then rub them with olive oil and all those beautiful spices. Let them sit while you get everything else ready.
- Get your pasta going:
- Drop the fettuccine into salted boiling water and cook until al dente, but save that half cup of pasta water before you drain. This liquid gold will save your sauce later.
- Sear the chicken:
- Heat up your skillet with a splash of oil and cook those seasoned breasts for about 5 minutes per side until they are golden and cooked through. Let them rest on a plate for 5 minutes before slicing into strips.
- Cook the vegetables:
- In the same pan, toss in those sliced peppers and onions, letting them soften for just a few minutes. Add the garlic for the last minute so it releases its fragrance without burning.
- Build the creamy sauce:
- Turn down the heat, melt in the butter, then pour in that heavy cream. Let it bubble gently for a couple minutes before stirring in the Parmesan until it melts into something silky and gorgeous.
- Bring it all together:
- Toss your cooked pasta right into that sauce with the vegetables, then lay those chicken slices on top like the finishing touch they are.
Pin it My sister called me the day after I made this for her family, wanting to know exactly how I got that sauce so perfectly creamy. She said her kids had actually asked if they could have it in their lunchboxes the next day, which she admitted never happens with pasta dishes.
Making It Your Own
Sometimes I throw in sliced mushrooms when I cook the peppers, or use half-and-half if I am feeling slightly guilty about all that cream. The beauty of this dish is how forgiving it is once you understand the basic technique.
Perfecting The Spice Balance
I have found that everyone has a different definition of too much heat. Start with the recommended Cajun seasoning amount, then taste your sauce before adding that extra half teaspoon.
Serving Suggestions
A crisp green salad with vinaigrette cuts through the richness beautifully. I also like putting some crusty bread on the table to soak up every last drop of that sauce.
- Let the chicken rest properly, otherwise all those juices end up on your cutting board instead of in the pasta
- Do not skip the pasta water, it really does make that much of a difference to the final texture
- Grate your Parmesan fresh from a block if you possibly can
Pin it There is something deeply satisfying about watching people enjoy a meal that looks and tastes like it came from a restaurant kitchen. This pasta always delivers that feeling.
