Description
This creamy Cajun chicken pasta combines tender chicken breasts seasoned with rich Cajun spices and smoked paprika, cooked to perfection and served over al dente fettuccine. The dish features a luscious sauce made from butter, garlic, tomato paste, chicken broth, heavy cream, and Parmesan cheese, enhanced with fresh parsley and a splash of lemon juice for brightness. It's a comforting and flavorful meal perfect for dinner.
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 the 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 the Chicken: Pound the chicken breasts to about 1-inch thickness. Season both sides with 1 tablespoon Cajun seasoning, 1/2 teaspoon smoked paprika, and pepper to taste.
- Sear the Chicken: In a large skillet over medium-high heat, melt 1 tablespoon butter and add olive oil. Sear the chicken on each side until golden brown and cooked through with an internal temperature of 165°F, about 4-5 minutes per side. Remove chicken to a plate, slice into thick pieces or bite-sized chunks, and set aside along with any collected juices.
- Sauté Garlic: Reduce heat to medium and melt the remaining 1 tablespoon butter in the same skillet. Add minced garlic and sauté for about 30 seconds until fragrant.
- Build Sauce: Stir in tomato paste, then pour in chicken broth and heavy cream. Scrape the bottom of the pan to loosen any browned bits and mix them into the sauce. Add reserved chicken juices for extra flavor if desired.
- Simmer Sauce: Bring to a gentle boil, add parsley, and slowly stir in Parmesan cheese continuously until melted smoothly. Season with the remaining 1 tablespoon Cajun seasoning, lemon juice, and pepper. Taste and adjust seasonings as needed. Let sauce simmer and thicken for about 5 minutes.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss to fully coat the noodles with the creamy sauce.
- Add Chicken: Top the pasta with the sliced chicken or mix the chicken into the sauce so it is well coated.
- Serve: Dish out the creamy Cajun chicken pasta, garnishing with extra Parmesan cheese and parsley if desired. Serve hot and enjoy!
Notes
- Since Cajun seasoning mixes vary in salt content, adjust salt to taste accordingly.
- Substitute the chicken with andouille sausage or seafood options like shrimp or scallops for variety.
- Add heat by incorporating cayenne pepper to the seasoning.
- Include diced bell peppers or other vegetables to bulk up the sauce and add color.
- Swap parsley with fresh green onions for a bolder, sharper flavor.
- For best flavor, scrape up browned bits from the skillet when making the sauce as they add depth.
Nutrition
- Serving Size: 1 cup
- Calories: 650 kcal
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 42 g
- Saturated Fat: 22 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 140 mg
