Creamy Cajun chicken pasta is great for busy weeknight dinners with juicy chicken and pasta tossed in a delicious creamy Cajun garlic sauce.
- 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
- Bring a pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
- Meanwhile, pound the chicken to 1” thickness using a meat mallet and season both sides of the chicken with 1 tablespoon Cajun seasoning, 1/2 teaspoon smoked paprika and pepper to taste.
- In a Dutch oven or large skillet over medium-high heat, melt 1 tablespoon of butter and add olive oil. Sear the chicken on each side until golden brown and internal temperature reaches 165˚F, about 4-5 minutes per side.
- Remove chicken to a cutting board and cut them into thick slices or bite-sized pieces. Transfer chicken and juices to a plate and set aside.
- Reduce heat to medium and melt remaining 1 tablespoon butter in the same skillet. Sauté garlic for about 30 seconds until fragrant.
- Add tomato paste and pour in chicken broth and heavy cream. Scrape up any browned bits stuck to the bottom of the pan and stir to mix them with the sauce. Add any chicken plate juices for more flavor, if desired.
- Bring to a gentle boil, add parsley and slowly stir in Parmesan cheese. Stir or whisk continuously until the cheese melts smoothly into the sauce.
- Season with remaining 1 tablespoon Cajun seasoning, lemon juice and pepper. Do a taste test and adjust seasonings if needed. Simmer until the sauce has thickened, about 5 minutes.
- Add cooked pasta back to the skillet and toss to combine until the pasta is fully coated in the cream sauce.
- Top with sliced chicken or mix the chicken with the cream sauce to coat it.
- Dish and serve hot sprinkled with more Parmesan cheese and parsley if desired.
I used the McCormick brand of Cajun seasoning which has salt in it. Since not all Cajun seasoning mixes are made the same, adjust the amount of salt to your taste.
Substitute protein – Try andouille sausage or a seafood version with some shrimp or scallops.
Add some spice – Crank up the heat a little more with some cayenne pepper.
Add some veggies – Add some diced bell peppers to bulk up the sauce.
Switch up parsley – Substitute parsley with fresh green onions for more bite and a bolder flavor.
- Scroll up to RECIPE TIPS for more useful tips, suggestions and ingredient substitutions.
- Prep Time: 10 mins
- Cook Time: 20 mins