Creamy Cajun Chicken Pasta Vegetarian Chicken
Indulge in the bold flavors of this Creamy Cajun Chicken Pasta with Vegetarian Chicken, a satisfying twist on the classic Southern-inspired dish! This recipe combines tender fettuccine with a creamy Parmesan-packed sauce infused with smoky Cajun seasoning and a hint of smoked paprika. Vibrant red and green bell peppers add a pop of color and a touch of sweetness, while the plant-based chicken substitute provides a protein-rich, meatless alternative that's perfect for vegetarians. Ready in just 40 minutes, this easy-to-make dish is a delectable harmony of spice and richness, ideal for weeknight dinners or a special occasion. Garnished with fresh parsley, it's a crowd-pleaser that's as visually stunning as it is delicious. Perfect for fans of creamy pasta recipes, vegetarian Cajun dishes, and plant-based cuisine!
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 2 tbsp olive oil
- 8 oz plant-based chicken substitute
- 2 tbsp Cajun seasoning
- 2 tbsp unsalted butter
- 4 cloves garlic cloves, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 tsp smoked paprika
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 tbsp fresh parsley, chopped (optional, for garnish)
- 0.5 tsp salt
- 0.5 tsp black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the plant-based chicken substitute and season with 1 tablespoon of Cajun seasoning. Cook for 4-5 minutes or until golden brown. Remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil and the butter. Once melted, add the minced garlic and cook until fragrant, about 1 minute.
Stir in the sliced red and green bell peppers and cook for 4-5 minutes, until they are slightly softened.
Reduce the heat to low and pour in the heavy cream, stirring well. Add the grated Parmesan cheese, smoked paprika, 1 tablespoon of Cajun seasoning, salt, and black pepper. Stir until the cheese has melted, and the sauce is smooth. If the sauce is too thick, add the reserved pasta water a little at a time until the desired consistency is reached.
Add the cooked plant-based chicken back into the skillet and simmer for 2-3 minutes, allowing the flavors to meld.
Toss the cooked fettuccine pasta into the skillet, ensuring it is evenly coated with the sauce. Cook for an additional 1-2 minutes to warm everything through.
Serve the pasta hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
4044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.8 g | 332% | |
| Saturated Fat | 132.8 g | 664% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 7594 mg | 330% | |
| Total Carbohydrate | 283.9 g | 103% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 21.4 g | ||
| Protein | 112.1 g | 224% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1064 mg | 82% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1030 mg | 22% | |
*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.
