Cajun Chicken Florentine
Transform your weeknight dinner routine with this irresistible Cajun Chicken Florentine, a luscious blend of bold spices and creamy indulgence. Juicy Cajun-seasoned chicken breasts are seared to perfection and paired with velvety Parmesan cream sauce, fresh baby spinach, and tender fettuccine pasta. This recipe marries the smoky heat of Cajun flavors with the soothing richness of Florentine-style cooking, creating a balance that's both comforting and exciting. Perfect for busy nights, it comes together in just 40 minutes but delivers restaurant-quality taste. Garnish with extra Parmesan for a decadent finishing touch, and watch this dish become your new family favorite!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 2 tablespoons Cajun seasoning
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 3 cloves Garlic cloves, minced
- 6 cups Baby spinach
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 12 ounces Fettuccine pasta
- 4 quarts Water
- 1 tablespoon Salt (for pasta water)
Instructions
Bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon of salt and cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
While the pasta cooks, rub the chicken breasts evenly with the Cajun seasoning on both sides.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and sear for 5-6 minutes on each side, or until fully cooked with an internal temperature of 165°F. Remove the chicken from the skillet and set aside to rest.
In the same skillet, reduce heat to medium and add 2 tablespoons of butter. Once melted, add the minced garlic and sauté for 1 minute until fragrant.
Add the baby spinach to the skillet and cook for 2-3 minutes until wilted.
Stir in the heavy cream and grated Parmesan cheese. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Let the sauce simmer for 3-4 minutes, stirring occasionally, until slightly thickened.
Slice the cooked chicken into strips and return them to the skillet. Toss to coat them in the sauce.
Add the cooked fettuccine to the skillet. If the sauce seems too thick, stir in a few tablespoons of the reserved pasta water until the desired consistency is reached.
Divide the Cajun Chicken Florentine into serving bowls or plates. Garnish with additional Parmesan cheese, if desired, and serve warm.
Nutrition Facts
Calories |
4023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.9 g | 238% | |
| Saturated Fat | 87.9 g | 440% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 958 mg | 319% | |
| Sodium | 14101 mg | 613% | |
| Total Carbohydrate | 265.6 g | 97% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 12.3 g | ||
| Protein | 293.3 g | 587% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1366 mg | 105% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 57 mg | 1% | |
*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.
