This recipe offers a delightful and creamy Cajun chicken pasta, inspired by restaurant-style dishes. It’s a flavorful one-pot meal perfect for a weeknight dinner.
Author:Chef Tariq
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:4 servings
Category:Main Course
Method:One-Pot
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
8 ounces fettuccine pasta
1 tablespoon olive oil
1 tablespoon Cajun seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter
3 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup chicken broth
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional, for extra heat)
Fresh parsley, chopped, for garnish
Instructions
Season the chicken pieces with Cajun seasoning, salt, and pepper.
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Add butter to the same skillet. Once melted, add minced garlic and cook until fragrant, about 1 minute.
Pour in the heavy cream and chicken broth. Bring to a simmer, stirring occasionally.
Stir in Parmesan cheese, paprika, and cayenne pepper (if using). Continue to cook, stirring, until the sauce thickens slightly, about 3-5 minutes.
Add the cooked fettuccine pasta and the cooked chicken to the skillet. Toss everything together until the pasta and chicken are well coated in the creamy sauce.
Cook for another 2-3 minutes, allowing the flavors to meld and the pasta to heat through.
Serve immediately, garnished with fresh chopped parsley.
Notes
Adjust the amount of Cajun seasoning and cayenne pepper to your spice preference.
For a thicker sauce, simmer for a few extra minutes or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
You can add vegetables like bell peppers or spinach to the dish for extra flavor and nutrition.