Classic Cajun Chicken Pasta
Classic Cajun Chicken Pasta
Ingredients
For the Chicken and Seasoning
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
For the Pasta
- 12 ounces fettuccine
- 1 teaspoon salt, for pasta water
For the Cream Sauce
- 2 tablespoons unsalted butter
- 1/2 yellow onion, finely diced
- 3 cloves garlic, minced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 2 cups heavy cream
- 1/2 cup chicken broth
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1 teaspoon Cajun seasoning, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Season the chicken: In a medium bowl, toss the cubed chicken with 2 tablespoons of Cajun seasoning until evenly coated.
⏱️ 5 min
- 2
Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 3
Cook the pasta: While the chicken is cooking, bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining.
⏱️ 10 min
- 4
Sauté the vegetables: In the same skillet used for the chicken, melt 2 tablespoons of unsalted butter over medium heat. Add the diced yellow onion, red bell pepper, and green bell pepper. Sauté for 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 5
Make the cream sauce: Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer, then reduce the heat to low. Stir in 1/2 cup of grated Parmesan cheese, 1 teaspoon of Cajun seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Continue to simmer for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.
⏱️ 7 min
- 6
Combine and serve: Add the cooked chicken and drained fettuccine to the skillet with the cream sauce. Toss to combine, adding a splash of the reserved pasta water if the sauce is too thick. Cook for 1-2 minutes until everything is heated through. Garnish with fresh chopped parsley and extra grated Parmesan cheese, if desired. Serve immediately.
⏱️ 6 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Cajun Chicken Pasta
For the Chicken and Seasoning
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
For the Pasta
- 12 ounces fettuccine
- 1 teaspoon salt, for pasta water
For the Cream Sauce
- 2 tablespoons unsalted butter
- 1/2 yellow onion, finely diced
- 3 cloves garlic, minced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 2 cups heavy cream
- 1/2 cup chicken broth
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1 teaspoon Cajun seasoning, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Season the chicken: In a medium bowl, toss the cubed chicken with 2 tablespoons of Cajun seasoning until evenly coated.
⏱️ 5 min - 2
Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 3
Cook the pasta: While the chicken is cooking, bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining.
⏱️ 10 min - 4
Sauté the vegetables: In the same skillet used for the chicken, melt 2 tablespoons of unsalted butter over medium heat. Add the diced yellow onion, red bell pepper, and green bell pepper. Sauté for 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 5
Make the cream sauce: Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer, then reduce the heat to low. Stir in 1/2 cup of grated Parmesan cheese, 1 teaspoon of Cajun seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Continue to simmer for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.
⏱️ 7 min - 6
Combine and serve: Add the cooked chicken and drained fettuccine to the skillet with the cream sauce. Toss to combine, adding a splash of the reserved pasta water if the sauce is too thick. Cook for 1-2 minutes until everything is heated through. Garnish with fresh chopped parsley and extra grated Parmesan cheese, if desired. Serve immediately.
⏱️ 6 min