Fettuccine with Chicken Cajun Style
Indulge in the bold and creamy flavors of Fettuccine with Chicken Cajun Style, a dish that brings together tender spiced chicken, silky pasta, and a luscious Cajun cream sauce loaded with Parmesan cheese and vibrant bell peppers. This recipe combines the smoky heat of Cajun seasoning with the richness of garlic-infused cream, creating a comforting yet zesty meal that’s perfect for weeknight dinners or special occasions. The perfectly spiced chicken breasts are pan-seared to golden perfection before being tossed with al dente fettuccine in a sauce that’s as velvety as it is flavorful. With a prep time of just 15 minutes and topped off with a sprinkle of fresh parsley, this easy-to-make pasta dish serves four and promises to elevate your dinner table with its irresistible Southern-inspired flair.
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 2 pieces boneless, skinless chicken breasts
- 2.5 tbsp Cajun seasoning
- 2 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic cloves (minced)
- 2 cups heavy cream
- 1 cup Parmesan cheese (grated)
- 0.5 tsp salt
- 0.5 tsp black pepper
- 1 piece red bell pepper (sliced)
- 1 piece green bell pepper (sliced)
- 2 tbsp fresh parsley (chopped, optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions until al dente. Drain, toss lightly with a bit of olive oil to prevent sticking, and set aside.
While the pasta is cooking, pat the chicken breasts dry with paper towels. Sprinkle 2 tablespoons of Cajun seasoning evenly over both sides of the chicken.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, or until cooked through and browned. Remove the chicken from the skillet, rest for 5 minutes, then slice into thin strips.
In the same skillet, add the remaining 1 tablespoon of olive oil and butter. Sauté the minced garlic, red bell pepper, and green bell pepper for 3-4 minutes or until slightly softened.
Reduce the heat to medium, then stir in the heavy cream, Parmesan cheese, remaining 0.5 tablespoon of Cajun seasoning, salt, and black pepper. Cook the sauce, stirring frequently, until it thickens slightly (about 5 minutes).
Add the cooked fettuccine to the skillet and toss to coat the pasta in the sauce.
Return the sliced chicken to the skillet and mix gently to combine with the pasta and sauce.
Remove from heat and garnish with chopped parsley, if desired. Serve immediately.
Nutrition Facts
Calories |
4980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 297.1 g | 381% | |
| Saturated Fat | 159.5 g | 798% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 1032 mg | 344% | |
| Sodium | 10338 mg | 449% | |
| Total Carbohydrate | 286.0 g | 104% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 22.0 g | ||
| Protein | 244.3 g | 489% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 2710 mg | 208% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1751 mg | 37% | |
*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.
