Cajun Chicken Pasta Creamy (Printable Version)
Tender spiced chicken, sautéed peppers, and creamy sauce tossed with fettuccine for a flavorful meal.
# What You Need:
→ Chicken & Marinade
01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 tablespoon Cajun seasoning
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
→ Pasta
07 - 12 oz fettuccine or linguine pasta
→ Vegetables
08 - 1 red bell pepper, thinly sliced
09 - 1 yellow bell pepper, thinly sliced
10 - 1 small red onion, thinly sliced
11 - 2 cloves garlic, minced
→ Creamy Sauce
12 - 2 tablespoons unsalted butter
13 - 1 cup heavy cream
14 - 1/2 cup freshly grated Parmesan cheese
15 - 1/2 teaspoon Cajun seasoning (optional)
16 - Salt and black pepper, to taste
→ Garnish
17 - Fresh parsley, chopped
18 - Extra grated Parmesan cheese (optional)
# How to Make It:
01 - Pound chicken breasts between plastic wrap to even 3/4 inch thickness. Rub with olive oil, Cajun seasoning, smoked paprika, salt, and pepper. Let marinate while preparing other ingredients.
02 - Boil pasta in large salted pot until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
03 - Heat large skillet over medium-high. Add 1 tablespoon olive oil. Sear chicken 5-6 minutes per side until golden and cooked through. Rest covered 5 minutes, then slice into strips.
04 - In same skillet, sauté bell peppers and red onion 3-4 minutes until just tender. Add garlic and cook 1 minute more.
05 - Reduce heat to medium. Add butter, pour in heavy cream. Simmer 2-3 minutes. Stir in Parmesan until melted and creamy. Add pasta water if too thick. Season with salt, pepper, and extra Cajun seasoning.
06 - Toss pasta into sauce with vegetables. Add chicken slices. Toss to coat evenly. Serve hot garnished with parsley and extra Parmesan.
# Expert Advice:
01 -
- The creamy sauce hits that perfect spot between comfort food and something with a little kick
- It comes together faster than you can order takeout but tastes like you spent all day cooking
02 -
- Do not skip the pasta water trick because that starchy liquid is what transforms the sauce from good to incredible
- Letting the chicken rest before slicing keeps all those juices inside instead of on your cutting board
03 -
- Cook your pasta one minute less than the package directs because it will finish cooking in the sauce
- Warm your plates in the oven for five minutes before serving to keep everything hotter longer