Cajun Chicken Pasta Creamy (Printable)

A flavorful blend of Cajun-spiced chicken, sautéed peppers, and creamy sauce with fettuccine.

# What You’ll Need:

→ 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 Steps:

01 - Pound the chicken breasts to even thickness. Rub both sides generously with Cajun seasoning, pressing the spices into the meat to ensure adherence.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add seasoned chicken and cook for 5–6 minutes per side until golden-brown crust forms and internal temperature reaches 165°F. Transfer to a plate, cover loosely with foil, and allow to rest for 5 minutes.
03 - Bring a large pot of salted water to boil. Cook fettuccine according to package directions until al dente. Reserve ½ cup of starchy pasta water before draining thoroughly.
04 - In the same skillet used for chicken, melt butter over medium heat. Add bell peppers and onion, sautéing for 3–4 minutes until softened and slightly caramelized. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
05 - Pour in heavy cream and chicken broth, using a wooden spoon to scrape up browned bits from the bottom of the skillet. Bring mixture to a gentle simmer, stirring occasionally.
06 - Add Parmesan cheese and smoked paprika to the simmering liquid. Stir continuously until cheese completely melts and sauce thickens enough to coat the back of a spoon. Season with salt and pepper to taste.
07 - Slice the rested chicken breasts across the grain into ½-inch strips.
08 - Add drained pasta directly to the skillet with the sauce. Toss vigorously to coat each strand thoroughly, adding reserved pasta water a tablespoon at a time if sauce becomes too thick. Top with sliced chicken strips. Garnish generously with chopped fresh parsley and additional Parmesan cheese. Serve immediately while hot.

# Expert Advice:

01 -
  • The creamy sauce perfectly balances the bold Cajun spices, creating that restaurant-quality coating that clings to every strand of pasta
  • This dish comes together in under 45 minutes but tastes like it simmered all afternoon, making it perfect for weeknight indulgence
02 -
  • Never skip the pasta water—that starchy liquid is the secret to binding your sauce and pasta together into something cohesive and restaurant-worthy
  • Let the chicken rest before slicing, or all those delicious juices will end up on your cutting board instead of in your pasta
  • The sauce will continue to thicken as it sits off the heat, so remove it from the stove just before it reaches your desired consistency
03 -
  • Pat your chicken completely dry before rubbing with spices—moisture creates steam and prevents proper browning
  • Grate your own Parmesan cheese from a wedge because pre-grated cheese contains anti-caking agents that prevent smooth melting
  • Keep the heat at medium when making the sauce—high heat can cause cream to separate and become grainy

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