Description
This Creamy Cajun Chicken Pasta recipe features tender, perfectly seasoned chicken breasts cooked in a flavorful Cajun spice blend and served over fettuccine pasta tossed in a rich and luscious creamy Parmesan sauce. Infused with fragrant garlic, fresh parsley, and a hint of lemon juice, this dish offers a delightful balance of spicy, creamy, and tangy flavors. Perfect for a comforting weeknight meal that comes together in just 35 minutes.
Ingredients
Scale
Chicken and Seasoning
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pasta
- 8 ounces fettuccine pasta
Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 tablespoon lemon juice
Instructions
- Heat oil: Heat the olive oil in a large skillet over medium heat to prepare for cooking the chicken.
- Season chicken: While the oil is heating, thoroughly season both sides of the chicken breasts with Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper for a bold flavor base.
- Cook chicken: Place the seasoned chicken breasts in the hot skillet and cook for 6 to 7 minutes on each side until they develop a golden brown crust and are cooked through.
- Rest chicken: Remove the chicken from the skillet and let it rest on a cutting board for a few minutes to retain its juices.
- Melt butter: In the same skillet, melt the butter over medium heat to create the base for the sauce.
- Sauté garlic: Add the minced garlic to the butter and sauté for 1 to 2 minutes until fragrant and lightly golden to enhance the sauce’s aroma.
- Add liquids: Pour in the heavy cream and chicken broth, stirring to combine the ingredients smoothly.
- Simmer sauce: Bring the mixture to a simmer and cook for 3 to 4 minutes to allow the sauce to thicken slightly.
- Add cheese: Stir in the grated Parmesan cheese until it melts fully, creating a rich, creamy sauce.
- Cook pasta: While the sauce simmers, cook the fettuccine pasta according to package instructions until al dente.
- Drain pasta: Drain the cooked pasta, reserving about 1/2 cup of the pasta water to adjust sauce consistency if needed.
- Slice chicken: Slice the rested chicken breasts into thin strips for easy serving.
- Combine pasta and sauce: Add the drained pasta to the skillet with the creamy sauce, tossing to coat evenly.
- Adjust sauce: If the sauce is too thick, add reserved pasta water one tablespoon at a time to reach the desired consistency.
- Add parsley and lemon: Stir in the chopped fresh parsley and lemon juice to brighten the flavors.
- Add chicken: Place the sliced chicken on top of the pasta.
- Toss and heat through: Toss everything together until well combined and warmed through.
- Serve: Serve immediately, garnished with extra parsley if desired for a fresh finishing touch.
Notes
- Resting the cooked chicken before slicing ensures juicy, tender meat.
- Adjust Cajun seasoning to taste if you prefer more or less heat.
- You can substitute fettuccine with other pasta types like linguine or penne.
- Reserve pasta water is great for thinning out thick sauces while keeping flavor.
- For a lighter version, use half-and-half or milk instead of heavy cream, but the sauce may be less rich.
- Fresh parsley adds a bright, herbal note—feel free to garnish generously.
