Cajun Chicken Pasta Creamy (Printable)
Tender Cajun chicken and sautéed peppers coated in a rich creamy sauce with fettuccine pasta.
# What You’ll Need:
→ Chicken & Marinade
01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 tablespoon Cajun seasoning
04 - ½ teaspoon smoked paprika
05 - ½ teaspoon salt
06 - ¼ teaspoon black pepper
→ Pasta
07 - 12 oz fettuccine or linguine pasta
→ Vegetables
08 - 1 red bell pepper, thinly sliced
09 - 1 yellow bell pepper, thinly sliced
10 - 1 small red onion, thinly sliced
11 - 2 cloves garlic, minced
→ Creamy Sauce
12 - 2 tablespoons unsalted butter
13 - 1 cup heavy cream
14 - ½ cup freshly grated Parmesan cheese
15 - ½ teaspoon Cajun seasoning (optional)
16 - Salt and black pepper, to taste
→ Garnish
17 - Fresh parsley, chopped
18 - Extra grated Parmesan cheese (optional)
# How-To Steps:
01 - Place chicken breasts between two sheets of plastic wrap and pound to even thickness (about ¾ inch). Rub with olive oil, Cajun seasoning, paprika, salt, and pepper. Let marinate while you prepare other ingredients.
02 - Cook the pasta in a large pot of salted boiling water until al dente. Reserve ½ cup pasta water, then drain and set aside.
03 - Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Sear chicken breasts for 5–6 minutes per side, until golden brown and cooked through. Transfer to a plate, cover, and rest for 5 minutes. Slice into strips.
04 - In the same skillet, add bell peppers and red onion. Sauté for 3–4 minutes until just tender. Add garlic and cook 1 minute more.
05 - Reduce heat to medium. Add butter, then pour in heavy cream. Stir and simmer gently for 2–3 minutes. Add Parmesan and stir until melted and creamy. If the sauce is too thick, add a splash of reserved pasta water. Season with salt, pepper, and additional Cajun seasoning to taste.
06 - Toss cooked pasta into the sauce with sautéed vegetables. Add chicken slices on top or mix in. Toss to coat everything evenly. Serve hot, garnished with chopped parsley and extra Parmesan if desired.
# Expert Advice:
01 -
- The creamy sauce balances the Cajun heat perfectly, so you get warmth without overwhelming spice
- Everything comes together in one pan while the pasta cooks, making weeknight cooking feel fancy without the fuss
02 -
- The sauce will thicken as it stands off the heat, so do not panic if it looks slightly thin in the pan
- Heavy cream is non-negotiable here, I learned the hard way that milk simply will not give you that restaurant-style coating
03 -
- Have all your ingredients measured and prepped before you start cooking, the sauce comes together fast once you begin
- If the sauce breaks or looks grainy, whisk in another splash of cream and it should come back together