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Bold and Creamy Cajun Chicken Pasta

A close-up of fettuccine coated in a rich, orange-hued sauce with chunks of chicken, representing Creamy Cajun Chicken Pasta.
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Make a rich, deeply flavored Cajun chicken pasta with an exceptionally thick and velvety cream sauce.

Ingredients

Scale
  • 1 pound fettuccine or penne pasta
  • 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1.5 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 3 tablespoons Cajun seasoning (use a bold blend)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to heat preference)
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining. Set the drained pasta aside.
  2. Season the chicken pieces generously with 1 tablespoon of the Cajun seasoning, salt, and pepper.
  3. Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 5 to 7 minutes. Remove the chicken and set it aside.
  4. Reduce the heat to medium. Add the chopped onion and bell pepper to the skillet. Cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Stir in the remaining 2 tablespoons of Cajun seasoning, smoked paprika, and cayenne pepper. Cook for 1 minute, stirring constantly to toast the spices.
  6. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer and reduce slightly for 2 minutes.
  7. Lower the heat to medium-low. Slowly pour in the heavy cream, stirring constantly. Bring the sauce to a gentle simmer, but do not boil rapidly.
  8. Stir in the grated Parmesan cheese until the sauce is smooth and beginning to thicken. If the sauce seems too thick, add a splash of the reserved pasta water until you reach your desired consistency.
  9. Return the cooked chicken to the skillet. Toss to coat everything in the sauce.
  10. Add the drained pasta to the skillet and toss gently until the pasta is fully coated with the thick, creamy sauce. Add more pasta water if needed to loosen the sauce slightly.
  11. Taste and adjust seasoning with salt and pepper if necessary. Serve immediately, garnished with fresh parsley.

Notes

  • For an extra thick sauce, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this slurry into the simmering cream sauce just before adding the cheese.
  • Use a high-quality, bold Cajun seasoning blend for the deepest flavor profile.
  • Do not overcook the heavy cream; keep the heat low once it is added to prevent separation.

Nutrition

Find it online: https://spoonswirl.com/creamy-cajun-chicken-pasta-bold-and-creamy/