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Quick Stovetop Creamy Cajun Chicken Pasta

Close-up shot of fettuccine noodles coated in a rich, orange sauce with chunks of seasoned chicken, garnished with parsley, showcasing the creamy cajun chicken pasta.
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Make restaurant-style Creamy Cajun Chicken Pasta fast. This recipe delivers bold, spicy flavor and a rich, velvety sauce in about 30 minutes, perfect for a satisfying weeknight dinner.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper (adjust for spice level)
  • 1 pound fettuccine or penne pasta
  • 1 small yellow onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 4 ounces cream cheese, cubed
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Season the chicken pieces with salt, pepper, paprika, garlic powder, onion powder, oregano, thyme, and cayenne pepper.
  2. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of the starchy pasta water before draining. Set the pasta aside.
  3. Heat the olive oil in a large skillet or pan over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
  4. Reduce the heat to medium. Add the chopped onion and bell pepper to the same skillet and cook until softened, about 4 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  5. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
  6. Reduce the heat to low. Stir in the heavy cream and cubed cream cheese until the cream cheese is fully melted and the sauce is smooth and creamy.
  7. Stir in the grated Parmesan cheese until the sauce thickens. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.
  8. Return the cooked chicken to the skillet. Add the drained pasta and toss everything together until the pasta is fully coated in the rich Cajun cream sauce.
  9. Serve immediately, garnished with fresh parsley.

Notes

  • For extra flavor, use shrimp instead of chicken, or add both for a surf and turf version.
  • If you do not have heavy cream, you can substitute with half-and-half, but the sauce will be less rich.
  • You can easily make this a one pan Cajun pasta by cooking the chicken and vegetables in the same pan without removing them, just be mindful of timing.

Nutrition

Find it online: https://www.purecookingjoy.com/creamy-cajun-chicken-pasta/

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