Can I make this Creamy Cajun Chicken Pasta Recipe dairy-free?

Yes! Try using coconut cream or a dairy-free cream alternative, and swap butter for olive oil or a dairy-free margarine to keep it creamy without dairy.

How spicy is this Creamy Cajun Chicken Pasta Recipe?

The spice level is moderate, thanks to the Cajun seasoning. If you prefer it milder, reduce the seasoning slightly. To add more heat, a pinch of cayenne pepper or hot sauce works great.

Can I use a different type of pasta?

Absolutely! While fettuccine is classic here because of its wide ribbons, penne, rigatoni, or even spaghetti will work. Just be sure to cook it al dente for the best texture.

What’s the best way to reheat leftovers without drying out the chicken?

Reheat gently on the stovetop over low heat with a splash of broth or cream, stirring often to keep the sauce smooth and the chicken tender. Avoid microwaving at high power to prevent drying.

Creamy Cajun Chicken Pasta – Easy & Flavorful Meal

Name: Creamy Cajun Chicken Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 16 oz. fettuccine, cooked al dente; 2 lbs. boneless, skinless chicken breasts; 2 tablespoons Cajun seasoning, divided; 1/2 teaspoon smoked paprika; Pepper to taste; 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

Description

Creamy Cajun Chicken Pasta is a flavorful and comforting dish featuring perfectly seared chicken breasts coated in a rich, creamy Cajun-spiced sauce, served over tender fettuccine pasta. This recipe balances a mild heat with smoky paprika and garlic, finished with Parmesan cheese and fresh parsley for a restaurant-quality meal you can make at home in just 30 minutes.

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

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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 an even 1 inch thickness. Season both sides with 1 tablespoon Cajun seasoning, 1/2 teaspoon smoked paprika, and pepper to taste.
Sear the chicken: Heat 1 tablespoon butter and olive oil in a skillet over medium-high heat. Sear the chicken on each side until golden brown and cooked through to an internal temperature of 165˚F, about 4-5 minutes per side. Remove chicken, slice into thick pieces, and set aside with accumulated 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 the sauce: Stir in tomato paste, then pour in chicken broth and heavy cream. Scrape up any browned bits from the pan and stir to incorporate. Add chicken juices from the plate for extra flavor if desired.
Finish the sauce: Bring the sauce to a gentle boil, add chopped parsley, and slowly stir in the Parmesan cheese until it melts smoothly. Season with the remaining 1 tablespoon Cajun seasoning, lemon juice, and pepper. Simmer until thickened, about 5 minutes.
Toss pasta and chicken: Return cooked pasta to the skillet and toss to coat it fully with the creamy sauce. Add sliced chicken on top or mix it in with the sauce to combine evenly.
Serve: Dish the pasta and chicken hot, garnished with extra Parmesan cheese and parsley if desired. Enjoy immediately.

Notes

Since Cajun seasoning blends vary, adjust salt amount according to taste.
Substitute chicken with andouille sausage, shrimp, or scallops for variation.
Add cayenne pepper to increase the spice level.
Include diced bell peppers for added vegetables and texture.
Swap parsley with fresh green onions for a bolder flavor.
Use freshly grated Parmesan for best melting and flavor in the sauce.

Nutrition

Serving Size: 1 serving
Calories: 650 kcal
Sugar: 3 g
Sodium: 700 mg
Fat: 40 g
Saturated Fat: 22 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 38 g
Cholesterol: 135 mg