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Creamy Cajun Chicken Pasta Recipe

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 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 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:
  1. Don’t forget to reserve the pasta cooking water. You can use it to thin out the sauce if needed.
  2. Let the chicken stand for at least 5 minutes before slicing it so the juices don’t seep out.
  3. Make sure the skillet is hot before placing the chicken in it, this way it can brown properly.

Nutrition

Calories: 560kcal | Carbohydrates: 37g | Protein: 29g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8.5g | Cholesterol: 148mg | Sodium: 1153mg | Potassium: 498mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6IU | Vitamin C: 8mg | Calcium: 12mg | Iron: 5mg