Creamy Cajun Chicken Pasta
This dish is a celebration of vibrant Cajun flavors intertwined with the comforting allure of creamy pasta. Drawing inspiration from the rich culinary traditions of Louisiana, this meal tantalizes with a spicy kick and a smooth finish, making it perfect for a hearty dinner.
Equipment
- Large 12-inch skillet or sauté pan
- Large pot (for boiling pasta)
- Colander
- Wooden spoon or silicone spatula
- Microplane or fine grater (for parmesan)
- Instant-read thermometer
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1.1 lb chicken breast boneless, skinless, cut into bite-sized pieces (500g)
- 1 tablespoon Cajun seasoning adjust according to spice preference
- 3 cloves garlic minced
- 1 cup heavy cream 240ml
- 1 cup chicken broth low-sodium, 240ml
- 1 cup parmesan cheese freshly grated (100g / 3.5 oz)
- 1 pound fettuccine pasta 450g
- 1 pinch salt to taste
- 1 pinch black pepper to taste
- 1 cup reserved pasta water approximately 240ml, as needed
Garnish
- ¼ cup fresh parsley chopped
- 1 medium lemon cut into wedges for serving
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken breast pieces and sprinkle with Cajun seasoning. Sauté for about 8-10 minutes until the chicken is golden brown and cooked through. Transfer the chicken to a plate and set aside.2 tablespoons olive oil, 1.1 lb chicken breast, 1 tablespoon Cajun seasoning, 1 pinch salt
- While the chicken is cooking in Step 1, bring a large pot of salted water to the boil. Cook the fettuccine according to package instructions until al dente. Reserve 1 cup (240ml) of pasta water before draining.1 pound fettuccine pasta, 1 pinch salt, 1 cup reserved pasta water
- Add the minced garlic to the skillet and cook until fragrant, about 1 minute.3 cloves garlic
- Pour in the heavy cream and chicken broth, stirring to combine. Let it simmer gently for 5-7 minutes, allowing the sauce to thicken slightly.1 cup heavy cream, 1 cup chicken broth
- Remove the pan from the heat (or reduce to the lowest setting) and stir in the parmesan cheese until melted and smooth. Taste and adjust seasoning with additional Cajun spice, salt, or pepper if desired.1 cup parmesan cheese, 1 tablespoon Cajun seasoning, 1 pinch salt
- Add the drained pasta and the seared chicken to the creamy sauce and toss to coat thoroughly, adding splashes of reserved pasta water as needed to reach your desired consistency.1 pound fettuccine pasta, 1.1 lb chicken breast, 1 cup reserved pasta water
- Serve immediately, garnished with freshly chopped parsley and lemon wedges on the side.1/4 cup fresh parsley, 1 medium lemon
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Do not freeze — cream sauces separate and pasta texture deteriorates after thawing.
Reheating: Warm in a skillet over low heat with a splash of chicken broth, stirring gently. Microwave works but tends to dry out the chicken.
Make-Ahead: Season and cut the chicken up to 24 hours ahead; store covered in the fridge. Make the sauce fresh — it takes under 15 minutes.
Substitutions: Swap heavy cream for half-and-half for a lighter sauce, or use penne or rigatoni if you prefer a tube pasta that traps sauce.
Pro Tip: Pull the pan off the heat before stirring in the parmesan — this prevents the cheese proteins from seizing and keeps the sauce silky smooth.
Nutrition
Serving: 1servingCalories: 974kcalCarbohydrates: 91gProtein: 54gFat: 44gSaturated Fat: 21gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 264mgSodium: 657mgPotassium: 999mgFiber: 5gSugar: 5gVitamin A: 2383IUVitamin C: 22mgCalcium: 331mgIron: 4mg
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