Description
This Creamy Cajun Chicken Pasta recipe features tender, seasoned chicken breasts cooked to perfection and tossed with fettuccine in a rich, creamy Cajun-spiced sauce. The sauce is made with garlic, tomato paste, chicken broth, heavy cream, and Parmesan cheese, enhanced with smoked paprika and lemon juice for a burst of flavor. It's a comforting, flavorful dish perfect for dinner that brings a bit of Cajun heat and creaminess together in a classic pasta.
Ingredients
Scale
Pasta
- 16 oz. fettuccine, cooked al dente
Chicken
- 2 lbs. boneless, skinless chicken breasts
- 2 tablespoons Cajun seasoning, divided
- 1/2 teaspoon smoked paprika
- Pepper to taste
- 2 tablespoons butter, divided
- 1 tablespoon olive oil
- 3-4 cloves garlic, minced
Sauce
- 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 the Pasta Bring a pot of salted water to a boil and cook the fettuccine according to the package instructions until al dente. Drain the pasta and set it aside.
- Prepare the 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 the 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 cooked through, reaching an internal temperature of 165°F, about 4-5 minutes per side. Remove chicken from skillet and let rest on a plate. Slice into thick pieces or bite-sized chunks.
- Sauté Garlic Lower the heat to medium. In the same skillet, melt the remaining 1 tablespoon butter and sauté the minced garlic for about 30 seconds until fragrant.
- Make the Sauce Add the tomato paste to the skillet, then pour in the chicken broth and heavy cream. Use a spoon to scrape up any browned bits from the bottom of the pan, mixing them into the sauce. Add any juices from the chicken plate to enhance flavor.
- Add Flavorings Bring the sauce to a gentle boil. Stir in the chopped parsley and gradually add the Parmesan cheese, stirring continuously until the cheese melts and the sauce is smooth.
- Season the Sauce Add the remaining 1 tablespoon Cajun seasoning, lemon juice, and pepper to taste. Simmer the sauce until it thickens slightly, about 5 minutes. Taste and adjust seasonings if needed.
- Toss Pasta and Chicken Add the cooked pasta back into the skillet with the sauce and toss to coat the noodles evenly. Top with the sliced chicken or stir the chicken into the sauce for full coating.
- Serve Serve the creamy Cajun chicken pasta hot, garnished with additional Parmesan cheese and parsley if desired.
Notes
- The Cajun seasoning used contains salt, so adjust additional salt carefully to avoid over-salting.
- Substitute chicken with andouille sausage or seafood like shrimp or scallops for variety.
- Increase heat by adding cayenne pepper for a spicier kick.
- Add diced bell peppers or other vegetables to the sauce for extra flavor and bulk.
- Replace parsley with fresh green onions for a sharper, bolder herbal flavor.
- Ensure chicken is cooked to 165°F for food safety and optimal juiciness.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 140 mg
