Description
Creamy Cajun Chicken Pasta is a rich and flavorful dish combining tender chicken breasts seasoned with Cajun spices and smoked paprika, tossed with fettuccine in a luscious heavy cream and Parmesan cheese sauce infused with garlic, tomato paste, and fresh parsley. Perfect for a comforting weeknight dinner that comes together in just 30 minutes.
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
Sauce
- 2 tablespoons butter, divided
- 1 tablespoon olive oil
- 3–4 cloves garlic, minced
- 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 pasta: Bring a pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain and set aside.
- Prepare chicken: Pound the chicken breasts to 1 inch thickness for even cooking. Season both sides with 1 tablespoon Cajun seasoning, 1/2 teaspoon smoked paprika, and pepper to taste.
- Sear chicken: In a large skillet over medium-high heat, melt 1 tablespoon butter with olive oil. Sear the chicken breasts on each side until golden brown and cooked through, about 4-5 minutes per side, until the internal temperature reaches 165˚F.
- Slice chicken: Remove chicken from skillet and let rest on a cutting board. Slice into thick slices or bite-sized pieces and set aside along with any pan juices.
- Sauté garlic: Reduce heat to medium and melt the remaining 1 tablespoon of butter in the same skillet. Sauté minced garlic for about 30 seconds until fragrant.
- Make sauce: Add tomato paste to the skillet, then pour in chicken broth and heavy cream. Scrape up any browned bits from the pan bottom and stir to combine. Add reserved chicken juices for extra flavor.
- Add cheese and seasoning: Bring sauce to a gentle boil, stir in chopped parsley and slowly add Parmesan cheese. Stir continuously until the cheese melts smoothly into the sauce.
- Finish sauce: Season sauce with remaining 1 tablespoon Cajun seasoning, lemon juice, and pepper. Taste and adjust seasoning as necessary. Simmer for about 5 minutes, or until the sauce thickens slightly.
- Toss pasta: Add cooked fettuccine to the skillet and toss well to coat all pasta in the creamy Cajun sauce.
- Serve: Top pasta with sliced chicken or mix the chicken directly into the sauce to coat evenly. Serve hot, garnished with additional Parmesan cheese and parsley if desired.
Notes
- Cajun seasoning often contains salt; adjust additional salt in the recipe accordingly depending on your seasoning's salt content.
- Substitute the chicken with andouille sausage, shrimp, or scallops for a different protein option.
- Add cayenne pepper to increase the spiciness if desired.
- Add diced bell peppers to the sauce for extra vegetable nutrition and color.
- Use fresh green onions instead of parsley for a bolder, more pungent flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 690 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 40 g
- Saturated Fat: 22 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 44 g
- Cholesterol: 160 mg
