Cajun Chicken Creamy Pasta (Printer-friendly)

Tender Cajun-seasoned chicken mixed with creamy sauce, bell peppers, and fettuccine for a flavorful dinner.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1½ tablespoons Cajun seasoning
03 - 1 tablespoon olive oil

→ Pasta

04 - 12 oz fettuccine or linguine

→ Vegetables

05 - 1 red bell pepper, thinly sliced
06 - 1 yellow bell pepper, thinly sliced
07 - 1 small red onion, thinly sliced
08 - 2 cloves garlic, minced

→ Creamy Sauce

09 - 2 tablespoons unsalted butter
10 - 1 cup heavy cream
11 - ¼ cup chicken broth
12 - ½ cup grated Parmesan cheese
13 - ½ teaspoon smoked paprika
14 - Salt and freshly ground black pepper, to taste

→ Garnish

15 - Fresh parsley, chopped
16 - Extra Parmesan cheese, for serving

# Directions:

01 - Pound the chicken breasts to even thickness. Rub both sides thoroughly with Cajun seasoning, ensuring even coverage.
02 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook for 5–6 minutes per side until golden brown and cooked through. Transfer to a plate, cover loosely, and let rest.
03 - Bring salted water to boil in a saucepan. Cook fettuccine according to package directions until al dente. Reserve ½ cup pasta water before draining.
04 - In the same skillet, melt butter over medium heat. Sauté sliced bell peppers and onion for 3–4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
05 - Pour heavy cream and chicken broth into the skillet, scraping up browned bits from the bottom. Bring mixture to a gentle simmer.
06 - Stir in Parmesan cheese and smoked paprika. Continue stirring until cheese melts completely and sauce thickens slightly. Season with salt and pepper to taste.
07 - Slice rested chicken breasts into strips across the grain for even portions.
08 - Add drained pasta to the skillet with creamy sauce. Toss thoroughly to coat, adding reserved pasta water as needed for desired consistency. Top with sliced chicken strips. Garnish with chopped parsley and additional Parmesan. Serve immediately while hot.

# Expert Advice:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Perfect balance of creaminess with just enough spice to keep things interesting
02 -
  • That reserved pasta water is liquid gold dont skip it because it helps the sauce cling to every noodle
  • The sauce will thicken as it stands off the heat so serve immediately for the creamiest results
03 -
  • Let your chicken rest at least 5 minutes before slicing so those juices stay where they belong
  • Room temperature cream incorporates more smoothly into the sauce without any risk of curdling

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