Description
This creamy Cajun pasta is a flavorful and satisfying dish featuring tender chicken strips seasoned with Cajun spices, sautéed bell peppers, and a rich, cheesy cream sauce tossed with fettuccine pasta. Perfect for an easy weeknight dinner with a spicy kick and creamy texture.
Ingredients
Scale
Protein
- 1 pound boneless skinless chicken breast, sliced into strips
Vegetables
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
Dry Ingredients & Spices
- 1 tablespoon Cajun seasoning, plus more to taste
- Salt, to taste
- Black pepper, to taste
Liquids & Dairy
- 1 tablespoon olive oil
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
Pasta
- 12 oz fettuccine pasta
Garnish
- Chopped parsley
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Season the chicken strips with 1 tablespoon of Cajun seasoning. Add the chicken to the skillet and cook for 5–7 minutes until fully cooked through and browned. Remove the chicken from the skillet and set aside.
- Sauté vegetables: In the same skillet, add minced garlic and the sliced red and yellow bell peppers. Sauté for 3–4 minutes until the peppers soften and the garlic is fragrant.
- Make the sauce: Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer, then stir in the grated Parmesan cheese until it melts and the sauce becomes smooth and creamy.
- Combine all: Return the cooked chicken strips back into the skillet with the sauce, then add the drained pasta. Toss all ingredients together until the pasta is fully coated with the creamy Cajun sauce.
- Season and serve: Adjust seasoning with additional Cajun seasoning, salt, and black pepper to taste. Garnish with chopped parsley and serve warm immediately.
Notes
- For extra heat, add a pinch of cayenne pepper or red pepper flakes.
- You can substitute shrimp or sausage for the chicken to vary the protein.
- For a lighter version, use half-and-half instead of heavy cream.
