Creamy Cajun Chicken Pasta

Creamy Cajun Chicken Pasta

  • Author: The Cooking Jar
  • Yield: 2 1x


  • 2 boneless, skinless chicken breasts, cubed
  • 1/2 lb. fettuccine pasta
  • 1/4 red onion, sliced
  • 1 1/2 teaspoons garlic, minced
  • 1/2 green bell pepper, sliced
  • 1/2 red bell pepper, sliced
  • 2 plum tomatoes, diced
  • 2 tablespoons Cajun spice mix, divided
  • 1 cup chicken broth
  • 1/2 cup half and half
  • 1/4 cup Parmesan cheese
  • Lemon pepper to taste
  • Salt and pepper to taste
  • 2 teaspoons olive oil, divided
  • 2 teaspoons butter, divided


  1. Cook the pasta until al dente and set aside
  2. Coat the chicken with 1 tablespoon Cajun seasoning
  3. Over medium high heat, melt 1 teaspoon olive oil ad 1 teaspoon butter and pan-fry the chicken pieces until browned. Remove and set aside
  4. Saute the peppers, onions and garlic with the remaining olive oil and butter in the same pan
  5. Sprinkle 1 tablespoon Cajun seasoning and cook until the vegetables blacken slightly
  6. Add tomatoes and stir to mix for 30 seconds. Remove and set aside
  7. Pour in the chicken broth and and cook for 3 minutes, scraping the bottom of the pan to deglaze it and mix the broth with any brown bits or fond
  8. Reduce heat to low and pour in half and half and Parmesan cheese whisking constantly
  9. Simmer until the cream starts to thicken and season with lemon pepper, pepper and salt to taste
  10. Toss in the chicken and vegetables, stirring to mix and simmer for 2 minutes
  11. Add the pasta and toss to combine
  12. Dish and serve hot with sprinkled Parmesan