Description
Creamy Cajun Chicken Pasta with fettuccine, seared chicken, and a silky Cajun-spiced cream sauce.
Ingredients
Scale
- 16 oz fettuccine, cooked al dente,
- 2 lbs boneless, skinless chicken breasts,
- 2 tbsp Cajun seasoning, divided,
- 1/2 tsp smoked paprika,
- Pepper to taste,
- 2 tbsp butter, divided,
- 1 tbsp olive oil,
- 3–4 cloves garlic, minced,
- 1 tbsp tomato paste,
- 1 cup chicken broth,
- 2 cups heavy cream,
- 4 tbsp parsley, finely chopped,
- 1/2 cup Parmesan cheese, freshly grated,
- 1 1/2 tbsp lemon juice,
Instructions
- Bring a pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
- Pound the chicken to 1” thickness using a meat mallet. Season both sides with 1 tablespoon Cajun seasoning, smoked paprika, and pepper.
- In a large skillet or Dutch oven, melt 1 tablespoon butter with olive oil over medium-high heat. Sear chicken for 4–5 minutes per side until golden brown and cooked through (165˚F). Remove to a cutting board, slice, and set aside.
- Reduce heat to medium. Melt remaining butter in the skillet. Add garlic and sauté for 30 seconds.
- Stir in tomato paste, chicken broth, and heavy cream. Scrape up browned bits for flavor. Add any juices from the chicken plate.
- Bring to a gentle boil. Add parsley and Parmesan cheese, stirring until smooth.
- Season with remaining Cajun seasoning, lemon juice, and pepper. Simmer for 5 minutes until sauce thickens.
- Toss cooked pasta in the sauce until well coated. Top with sliced chicken or mix it into the sauce.
- Garnish with extra Parmesan and parsley. Serve hot.