Cajun Chicken Pasta Creamy

The first time I made Cajun chicken pasta, I was working late at a restaurant that shall remain nameless. The chef dumped a container of premade seasoning on chicken, and I thought that was it. But then I watched him deglaze the pan with cream, and my whole understanding of comfort food shifted. Now I make this at home when the craving hits, and my kitchen fills with that same smoky, creamy aroma. Something about the way the peppers soften into the sauce just works.

My roommate walked in while I was testing this recipe and literally hovered over the stove for twenty minutes. She kept asking, Is it ready yet every thirty seconds until I finally handed her a fork and told her to sit down. We ate standing up because neither of us wanted to wait for plates. That is the kind of pasta this is.

Ingredients

• 2 large boneless, skinless chicken breasts: Pound them to even thickness so they cook evenly and stay tender
• 1½ tablespoons Cajun seasoning: Rub this generously on both sides of the chicken
• 1 tablespoon olive oil: Use this to sear the chicken in a hot skillet
• 350 g (12 oz) fettuccine or linguine: Long pasta holds the creamy sauce beautifully
• 1 red bell pepper, thinly sliced: Adds sweetness and color to balance the spice
• 1 yellow bell pepper, thinly sliced: Creates a vibrant, appetizing dish
• 1 small red onion, thinly sliced: Mellows as it cooks, adding subtle depth
• 2 cloves garlic, minced: Add this after the vegetables soften to prevent burning
• 2 tablespoons unsalted butter: Creates the base for your creamy sauce
• 240 ml (1 cup) heavy cream: Forms the rich, velvety body of the sauce
• 60 ml (¼ cup) chicken broth: Deglazes the pan and adds savory depth
• 60 g (½ cup) grated Parmesan cheese: Stir this in at the end for umami richness
• ½ teaspoon smoked paprika: Reinforces the smoky Cajun flavors
• Salt and freshly ground black pepper, to taste: Season the sauce at the end
• Fresh parsley, chopped: Sprinkle over the finished dish for color
• Extra Parmesan cheese, for serving: Let everyone add more at the table

Instructions

Season and prepare the chicken:

Pound the chicken breasts to even thickness, then rub both sides thoroughly with Cajun seasoning.

Sear the chicken:

Heat olive oil in a large skillet over medium-high heat. Cook chicken 5 to 6 minutes per side until golden and cooked through, then transfer to a plate and cover loosely.

Cook the pasta:

Boil fettuccine in salted water until al dente. Reserve ½ cup pasta water before draining.

Sauté the vegetables:

Melt butter in the same skillet. Cook bell peppers and onion 3 to 4 minutes until softened, then add garlic for 1 minute more.

Build the sauce:

Pour in heavy cream and chicken broth, scraping up any browned bits from the bottom. Simmer for 2 minutes.

Add the cheese and spices:

Stir in Parmesan and smoked paprika until the cheese melts and the sauce thickens slightly. Season with salt and pepper.

Slice the chicken:

Cut the rested chicken into strips for easy serving.

Combine everything:

Add drained pasta to the skillet and toss to coat, adding reserved pasta water as needed for consistency.

Finish and serve:

Top with sliced chicken, then sprinkle with parsley and extra Parmesan cheese.

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This recipe became my go-to for dinner parties because people always assume it took hours to make. I served it to my inlaws once when I was nervous about cooking for them, and my father inlaw actually asked for seconds. Now it is our comfort food staple whenever we need something impressive but easy.

Make It Your Own

I have experimented with this base recipe more times than I can count. Sometimes I add sliced mushrooms with the peppers for earthiness, or spinach at the end for a pop of green. The sauce is incredibly forgiving, which is why this recipe works so well for weeknight cooking when you are tired but want something real.

Heat Levels

Cajun seasoning varies wildly between brands, so taste your sauce before serving. One batch I made was unexpectedly fiery because I grabbed a new jar at the store. Keep some cream or extra pasta water handy to tame the heat if needed. My partner can handle spice, but even he was reaching for milk that night.

Serving Suggestions

A crisp green salad with vinaigrette cuts through the richness beautifully. Crusty bread is optional but highly recommended for mopping up every last drop of sauce. I have learned the hard way that this dish needs something fresh and acidic alongside it.

• Try adding sliced green onions for extra color and mild onion flavor
• A squeeze of fresh lemon juice brightens the whole dish
• Let guests adjust spice at the table with red pepper flakes

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This pasta has become one of those recipes I can make without even thinking. Hope it brings the same comfort to your table.

Common Questions

→ How do I ensure the chicken stays juicy?

Cooking the chicken over medium-high heat until golden and letting it rest covered helps retain moisture and tenderness.

→ Can I use other pasta types?

Yes, fettuccine or linguine work best, but penne or rigatoni can be used for a different texture.

→ What adds the smoky flavor in the sauce?

Smoked paprika contributes a subtle smoky undertone enhancing the creamy sauce.

→ Is the sauce suitable for thicker consistency?

Yes, adjusting with reserved pasta water lets you reach the ideal sauce thickness for coating the pasta.

→ How can I add extra heat to this dish?

Include a pinch of cayenne pepper or red pepper flakes when seasoning for a spicier kick.