The first time I made this Creamy Cajun Chicken Pasta, the scent of garlic, paprika, and seared chicken filled my kitchen with the most incredible, smoky aroma. I remember thinking, “This smells like a restaurant!” as I stirred the creamy sauce. It’s become my absolute go-to when I want a meal that feels indulgent and special but comes together without a fuss. I promise you, one bite of that perfectly seasoned, creamy chicken tangled with fettuccine, and you’ll be as hooked as I am.
Ingredients
- 2 boneless, skinless chicken breasts, sliced into 1-inch strips
- 8 oz fettuccine pasta
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium red bell pepper, thinly sliced
- 1/2 a medium red onion, thinly sliced
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth
- 1 cup freshly grated Parmesan cheese, plus more for serving
- 2-3 tablespoons Cajun seasoning (I use a salt-free blend)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
A quick note on a few key players: Don’t skip the fresh garlic—the jarred stuff just doesn’t give the same punch of flavor when it’s such a backbone of the sauce. For the Cajun seasoning, I highly recommend checking if yours contains salt. I learned the hard way that using a pre-salted blend and adding more salt made the dish almost inedible. Now I use a salt-free mix so I can control the seasoning myself. And please, for the love of a silky sauce, use real, freshly grated Parmesan from a block. The pre-grated stuff has anti-caking agents that can make your sauce grainy.
Equipment Needed
- Large pot for boiling pasta
- Large skillet or Dutch oven
- Tongs
- Whisk
- Measuring cups and spoons
- Cheese grater
- Cutting board and sharp knife
You truly don’t need anything fancy here. My most-used tool for this recipe is my large, deep skillet. It’s big enough to sear the chicken and then build the sauce all in one pan, which means less cleanup—a huge win in my book. If you don’t have a whisk, a fork will work in a pinch to help smooth out the sauce when you add the cheese. And trust me, grating your own cheese is worth the extra minute; it melts so much more beautifully.
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