Cajun Chicken Pasta Creamy (Printable)
Savory Cajun chicken paired with creamy sauce and sautéed peppers on fettuccine for a hearty meal.
# 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 with Cajun seasoning, ensuring even coverage.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5–6 minutes per side until golden brown and cooked through. Transfer to a plate, cover loosely, and let rest.
03 - Boil pasta in salted water according to package directions until al dente. Reserve ½ cup pasta water before draining.
04 - In the same skillet, melt butter. Sauté bell peppers and onion for 3–4 minutes until softened. Add garlic and cook 1 minute until fragrant.
05 - Pour in heavy cream and chicken broth, scraping up browned bits from the bottom. Bring to a gentle simmer.
06 - Add Parmesan cheese and smoked paprika; stir continuously until cheese melts and sauce thickens slightly. Season with salt and pepper to taste.
07 - Slice the rested chicken into strips across the grain.
08 - Add drained pasta to the skillet with sauce. Toss thoroughly to coat, adding reserved pasta water as needed for consistency. Top with sliced chicken. Garnish with chopped parsley and extra Parmesan. Serve immediately.
# Expert Advice:
01 -
- The sauce comes together faster than you can set the table
- Leftovers reheat beautifully for lunch the next day
02 -
- Reserving pasta water is nonnegotiable for the right sauce consistency
- Let the chicken rest before slicing or the juices will escape
03 -
- Don't skip scraping up the browned bits from the pan
- Grate your own Parmesan instead of using pregrated cheese