Cajun Chicken Creamy Pasta

The first time I made Cajun chicken pasta, my tiny apartment smelled so incredible that my neighbor knocked on my door to ask what restaurant I'd ordered from. Little did she know, it was just butter, cream, and that unmistakable Cajun spice working its magic. Now this recipe lives in my regular dinner rotation because it transforms simple ingredients into something that feels like a restaurant treat.

I once doubled this recipe for a dinner party and watched three grown men practically hover over the stove, waiting for the pasta to hit the sauce. The way the cream coats every strand of fettuccine while those bell peppers add their sweet crunch is something special. My husband still talks about that night.

Ingredients

• 2 large boneless skinless chicken breasts: Pounding them to even thickness ensures they cook evenly and stay tender
• 1½ tablespoons Cajun seasoning: This is the flavor backbone so dont be shy with it
• 1 tablespoon olive oil: Helps get that gorgeous golden sear on the chicken
• 350 g (12 oz) fettuccine or linguine: The wide noodles hold onto that creamy sauce beautifully
• 1 red bell pepper and 1 yellow bell pepper: Thinly sliced for color and sweetness that balances the heat
• 1 small red onion: Adds a mild bite that softens nicely as it cooks
• 2 cloves garlic: Minced fresh because garlic powder just wont cut it here
• 2 tablespoons unsalted butter: Creates the silky base for our sauce
• 240 ml (1 cup) heavy cream: The star that makes everything rich and luxurious
• 60 ml (¼ cup) chicken broth: Adds depth and helps scrape up those flavorful browned bits
• 60 g (½ cup) grated Parmesan cheese: Freshly grated melts better than the pre shredded stuff
• ½ teaspoon smoked paprika: Gives the sauce that gorgeous golden color and subtle smokiness
• Salt and freshly ground black pepper: Taste as you go and adjust accordingly
• Fresh parsley chopped: Brightens up the rich final dish
• Extra Parmesan cheese: For serving because more cheese is always better

Instructions

Prep the chicken:

Pound those chicken breasts to even thickness so they cook uniformly then rub both sides generously with your Cajun seasoning

Sear the chicken:

Heat olive oil in a large skillet over medium high heat and cook chicken 5 to 6 minutes per side until golden and cooked through then let it rest on a plate

Cook the pasta:

Boil fettuccine in salted water until al dente then reserve that precious ½ cup of pasta water before draining

Sauté the vegetables:

In the same skillet melt butter and cook bell peppers and onion for 3 to 4 minutes until softened then add garlic for one more minute

Build the sauce:

Pour in heavy cream and chicken broth while scraping up any browned bits from the bottom then let it come to a gentle simmer

Add the cheese:

Stir in Parmesan and smoked paprika until the cheese melts and the sauce thickens slightly then season with salt and pepper

Slice and combine:

Cut the rested chicken into strips then toss the pasta in the sauce adding pasta water as needed until everything is coated and gorgeous

Finish and serve:

Top with sliced chicken and sprinkle with fresh parsley and extra Parmesan then serve immediately while its hot and creamy

Save

This recipe became my go to comfort food after a particularly rough week at work. Something about the combination of spicy warm pasta and that velvety cream sauce just fixes everything.

Making It Your Own

Ive found that adding a splash of white wine to the sauce right after the vegetables creates even more depth. Sometimes I throw in spinach at the very end just to feel slightly virtuous about all that cream.

Perfect Pairings

A crisp green salad with acidic vinaigrette cuts through the richness perfectly. Garlic bread is practically mandatory and a cold glass of white wine doesnt hurt either.

Storage And Reheating

This keeps well in the refrigerator for up to three days though the sauce will thicken considerably. Reheat gently with a splash of cream or milk to bring it back to life.

• The pasta will absorb sauce overnight so plan to add more liquid when reheating
• Microwave in short bursts stirring between each to prevent separation
• Fresh parsley and a sprinkle of Parmesan revive leftovers beautifully

Save

There is something deeply satisfying about a dish that comes together this quickly yet tastes like it required way more effort than it actually did.

Recipe Questions & Answers

→ What cut of chicken works best for this dish?

Boneless, skinless chicken breasts are ideal as they cook evenly and absorb the Cajun seasoning well.

→ Can I substitute the pasta type?

Fettuccine or linguine work best, but any long pasta that holds sauce well can be used.

→ How can I adjust the heat level?

Adding cayenne pepper or red pepper flakes during cooking will increase the spiciness to suit your taste.

→ Is there an alternative to heavy cream in the sauce?

For a lighter option, half-and-half can be used, but it may result in a thinner sauce consistency.

→ How should leftovers be stored?

Store in an airtight container in the refrigerator and consume within 2 days for optimal freshness.