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Creamy Cajun Chicken Pasta is creamy, spicy, and full of flavor! Earthy sun-dried tomatoes, heavy cream, Cajun seasoning, Italian herbs, and Parmesan cheese coexist in this recipe with chicken and pasta for a feast to the senses!

What If I Don’t Have Cajun Seasoning?

If you don’t have Cajun seasoning, you can use a mixture of equal parts onion powder, garlic powder, paprika, and a pinch of cayenne pepper.

How Can I Reduce The Calories In Creamy Cajun Chicken Pasta?

To reduce the calories from fat, you can use half and half instead of heavy cream.

I don’t have Fettuccine, but can I use a different type of pasta?

Absolutely! You can use any pasta you have on hand. Long or short. Spaghetti, angel hair, penne, or ziti can be used

30-Minute Creamy Cajun Chicken Pasta Recipe

Cajun seasoning and Italian herbs coexist in this creamy and spicy delight!

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Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: SERVINGS

Calories: 560kcal

Author: Kathy

Ingredients

6 oz fettuccine pasta
3 boneless, skinless chicken breasts
2 ½ tbsp Cajun seasoning (or to taste)
2 tbsp butter
1 tbsp olive oil, divided
½ cup onion, chopped
2 garlic cloves, minced
1 cup heavy cream
¼ cup sun-dried tomatoes, chopped
2 green onions, sliced (plus more for serving)
½ tsp dried basil
½ tsp dried parsley
1 tsp salt, divided
Freshly cracked black pepper
¼ cup freshly grated Parmesan cheese, or to taste

Instructions

Season the chicken with 2 tsp of Cajun seasoning, ½ tsp salt, and pepper
Cook the pasta in a large pot of salted boiling water until al dente, according to package instructions. Reserve ½ cup of cooking water, drain, and set aside.
Heat a large skillet over medium-high heat and melt the butter with ½ tbsp olive oil. Brown the chicken breasts for 3-4 minutes on each side until cooked through. Transfer to a plate. Let stand for a couple of minutes and cut into slices.
Heat the remaining ½ tbsp of oil in the same skillet over medium-high heat and saute the onion and garlic until fragrant, about 2 minutes, scraping all the bits and pieces stuck to the bottom.
Mix in the heavy cream, sun-dried tomatoes, green onions, basil, parsley, ½ tsp salt, and pepper to taste. Simmer until slightly thick, about 2 minutes. If the sauce is too thick, add a splash of the reserved pasta cooking water.
Add the sliced chicken and drained pasta into the skillet and toss to coat everything in the sauce. Serve with grated Parmesan cheese and extra sliced green onions on top.

Notes

Tips:

Don’t forget to reserve the pasta cooking water. You can use it to thin out the sauce if needed.
Let the chicken stand for at least 5 minutes before slicing it so the juices don’t seep out.
Make sure the skillet is hot before placing the chicken in it, this way it can brown properly.