Cajun Chicken Fettuccini
Indulge in the bold flavors of this creamy Cajun Chicken Fettuccini, a tantalizing fusion of spice and comfort perfect for weeknight dinners or special occasions. Tender fettuccini pasta is coated in a rich, garlicky Parmesan cream sauce infused with smoky Cajun seasoning and paprika, delivering a satisfying kick in every bite. The dish is crowned with juicy slices of perfectly seared Cajun-spiced chicken breasts, creating a delightful balance of creamy and zesty flavors. Fresh parsley adds a burst of brightness, while optional lemon wedges provide a tangy finish. Ready in just 40 minutes, this restaurant-quality meal will become your new favorite for impressing guests or elevating your dinner routine.
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Recipe Information
Ingredients
- 12 oz fettuccini pasta
- 2 pieces boneless, skinless chicken breasts
- 2 tbsp Cajun seasoning
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic
- 2 cups heavy cream
- 1 cup Parmesan cheese, grated
- 1 tsp paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh parsley, chopped
- 2 pieces lemon wedges (optional, for serving)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccini pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
While the pasta cooks, pat the chicken breasts dry with paper towels. Rub both sides of the chicken with 1 tablespoon of Cajun seasoning, ensuring even coverage.
Heat the olive oil in a large skillet over medium-high heat. Place the seasoned chicken breasts in the skillet and cook for 5-6 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C). Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes before slicing into strips.
In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant.
Pour the heavy cream into the skillet and bring it to a simmer. Stir in the remaining 1 tablespoon of Cajun seasoning, paprika, salt, and black pepper.
Gradually whisk in the grated Parmesan cheese, stirring continuously, until the cheese is fully melted and the sauce is smooth and creamy. If the sauce is too thick, stir in a bit of the reserved pasta water until desired consistency is reached.
Add the cooked fettuccini to the skillet, tossing to coat the pasta evenly in the sauce.
Top the pasta with the sliced Cajun chicken and sprinkle with fresh parsley. Serve immediately with optional lemon wedges on the side.
Nutrition Facts
Calories |
871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 229 mg | 76% | |
| Sodium | 845 mg | 37% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 1.9 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 259 mg | 20% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 372 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
