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Creamy Cajun Chicken Fettuccine Pasta

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This creamy Cajun chicken fettuccine pasta features juicy, spice-rubbed chicken, a rich and silky sauce, and tender fettuccine noodles. It’s a bold, comforting dinner that’s quick enough for weeknights but impressive enough for guests.

Ingredients

Scale
  • 2 large chicken breasts (about 1 lb), sliced into thin strips
  • 2 tablespoons Cajun seasoning
  • 1 tablespoon olive oil (or avocado oil)
  • 1/2 teaspoon kosher salt (adjust if Cajun seasoning is salty)
  • 1/4 teaspoon black pepper
  • 12 oz fettuccine pasta (regular, whole wheat, or gluten-free)
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, finely diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1 cup heavy cream (can substitute half-and-half)
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup freshly grated Parmesan cheese (plus more for serving)
  • 1 teaspoon smoked paprika (optional)
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions

  1. Pat chicken breasts dry and slice into thin strips. In a bowl, toss chicken with Cajun seasoning, salt, and black pepper until evenly coated. Let sit while prepping other ingredients.
  2. Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions until just al dente (9-11 minutes). Reserve 1/2 cup pasta water, then drain.
  3. Heat olive oil in a large skillet over medium-high heat. Add chicken strips in a single layer (work in batches if needed). Sear for 2-3 minutes per side until golden brown and cooked through. Transfer chicken to a plate and set aside.
  4. Reduce heat to medium. In the same skillet, add butter. Once melted, add diced onion and cook for 2-3 minutes, scraping up browned bits. Add minced garlic and sauté for 30 seconds until fragrant.
  5. Pour in heavy cream and chicken broth, stirring to combine. Let simmer for 2-3 minutes to thicken slightly. Stir in Parmesan, smoked paprika, and red pepper flakes if using. Season with salt and pepper to taste.
  6. Return seared chicken (and any juices) to the skillet. Add drained fettuccine and gently toss everything together. If sauce is too thick, add a splash of reserved pasta water until creamy and coats the noodles. Heat for 1-2 minutes until hot.
  7. Remove from heat. Squeeze a lemon wedge over the pasta, sprinkle with chopped parsley, and add extra Parmesan if desired. Serve immediately.

Notes

For a gluten-free version, use gluten-free fettuccine. For dairy-free, substitute plant-based cream and vegan Parmesan. Adjust spice level by varying Cajun seasoning and red pepper flakes. Add veggies like spinach or bell peppers for extra color and nutrition. Reserve extra pasta water to adjust sauce consistency, especially when reheating leftovers.

Nutrition

Keywords: cajun chicken pasta, creamy fettuccine, weeknight dinner, spicy pasta, comfort food, easy chicken recipe, one pan pasta, chicken fettuccine, cajun recipe, creamy pasta

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