Creamy Cajun Chicken Pasta (Print-Friendly Version)
Tender chicken and smoky Cajun spices meld with a creamy sauce over fettuccine for a satisfying meal.
# What You'll Need:
→ Protein
01 -
450 g boneless, skinless chicken breasts
→ Oils & Fats
02 -
15 ml olive oil
03 -
30 g unsalted butter
→ Seasonings
04 -
15 g Cajun seasoning
05 -
5 g garlic powder
06 -
5 g onion powder
07 -
5 g smoked paprika
08 -
3 g salt
09 -
2 g freshly ground black pepper
→ Aromatics
10 -
3 cloves garlic, minced
→ Pasta
11 -
250 g fettuccine pasta
→ Dairy
12 -
240 ml heavy cream
13 -
60 ml chicken broth
14 -
60 g grated Parmesan cheese
→ Fresh Herbs & Citrus
15 -
15 g fresh parsley, chopped
16 -
15 ml lemon juice
# How to Make It:
01 -
Heat olive oil in a large skillet over medium heat. Season chicken breasts evenly with Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper.
02 -
Place seasoned chicken in the hot skillet and cook for 6 to 7 minutes per side until golden brown and fully cooked. Remove from skillet and let rest on a cutting board.
03 -
In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant and lightly golden.
04 -
Pour in heavy cream and chicken broth, stirring to combine. Bring to a simmer and cook for 3 to 4 minutes to thicken slightly.
05 -
Stir in grated Parmesan cheese until fully melted and the sauce is smooth.
06 -
Prepare fettuccine according to package instructions until al dente. Reserve 120 ml pasta water, then drain pasta.
07 -
Slice rested chicken into thin strips. Add drained pasta to the skillet with sauce, tossing to coat well. If sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
08 -
Stir in chopped parsley and lemon juice. Add sliced chicken on top, toss gently to combine and heat through. Serve immediately, garnished with extra parsley if desired.
# Additional Tips:
01 -
For best results, allow the chicken to rest before slicing to retain juices.
02 -
Leftovers can be stored in an airtight container refrigerated for 3 to 4 days or frozen up to 3 months. Reheat gently with added cream or broth to restore sauce consistency.