Creamy Cajun Chicken Fettuccine
Creamy, saucy fettuccine tossed with Parmesan, garlic and Cajun spices, then topped with juicy Cajun-seasoned chicken. Grill the chicken on the barbecue for a little extra smoky flavour, or cook it right in a skillet.
Prep time
10 minutes
Cook time
25 minutes
Serves
Ingredients
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Cajun Chicken
- 2 largeboneless, skinless chicken breasts, or 4 small
- 1½ tbspolive oil
- 2 tbspCajun seasoning spice mix, or enough to generously season both sides of the chicken
Fettuccine
- 400 gfettuccine
- 2 tbspbutter
- 1 smallshallot, finely diced
- 3 largegarlic cloves, minced
- ½ cupchicken stock
- 1½ cupsheavy cream
- 1 cupfreshly grated Parmesan, plus more for serving
- 1 tspCajun seasoning spice mix
- 1 tspItalian seasoning
- ¼ tspground nutmeg
- ¼–½ cupreserved pasta water, as needed
- 2 tbspchopped fresh parsley
- Freshly ground black pepper, to taste
Ingredients
Cajun Chicken
- 2 largeboneless, skinless chicken breasts, or 4 small
- 1½ tbspolive oil
- 2 tbspCajun seasoning spice mix, or enough to generously season both sides of the chicken
Fettuccine
- 400 gfettuccine
- 2 tbspbutter
- 1 smallshallot, finely diced
- 3 largegarlic cloves, minced
- ½ cupchicken stock
- 1½ cupsheavy cream
- 1 cupfreshly grated Parmesan, plus more for serving
- 1 tspCajun seasoning spice mix
- 1 tspItalian seasoning
- ¼ tspground nutmeg
- ¼–½ cupreserved pasta water, as needed
- 2 tbspchopped fresh parsley
- Freshly ground black pepper, to taste
Instructions
Season the Chicken
- 1
Pat the chicken dry and drizzle with olive oil. Season generously on both sides with the Cajun seasoning spice mix.
Cook the Chicken
- 1
For the barbecue: Preheat the barbecue to medium-high heat. Grill the chicken for approximately 5–7 minutes per side, depending on thickness, until nicely charred and the internal temperature reaches 165°F (74°C).
- 2
For the skillet: Heat a large skillet over medium-high heat. Add the chicken and cook for approximately 5–7 minutes per side, depending on thickness, until deeply golden and the internal temperature reaches 165°F (74°C).
- 3
Transfer the chicken to a plate and let rest for 5–10 minutes before slicing.
Cook the Fettuccine
- 1
Bring a large pot of generously salted water to a boil. Cook the fettuccine until just al dente according to package directions.
- 2
Before draining, reserve about 1 cup of the pasta water. Drain the pasta and set aside.
Start the Sauce
- 1
Melt the butter in a large skillet over medium heat. Add the shallot and cook for 2–3 minutes, until softened.
- 2
Add the garlic and cook for about 30 seconds, just until fragrant.
- 3
Pour in the chicken stock and simmer for 2–3 minutes, allowing it to reduce slightly.
Make the Cream Sauce
- 1
Reduce the heat to medium-low and pour in the heavy cream.
- 2
Stir in the Cajun seasoning, Italian seasoning and nutmeg. Let the sauce gently simmer for 2–3 minutes.
- 3
Gradually add the Parmesan, stirring until melted and the sauce is smooth and creamy.
Toss with the Fettuccine
- 1
Add the cooked fettuccine to the sauce and toss until thoroughly coated.
- 2
Add reserved pasta water a little at a time, as needed, until the sauce is silky and generously coats the fettuccine.
- 3
Taste and season with freshly ground black pepper and additional salt or Cajun seasoning if needed.
Serve
- 1
Divide the creamy Cajun fettuccine among bowls and arrange the sliced Cajun chicken over top.
- 2
Finish with chopped fresh parsley, additional Parmesan and freshly cracked black pepper.
Melissa's Notes
Keep the heat gentle once the cream and Parmesan are added. High heat can cause the sauce to separate, while a splash of reserved pasta water helps create that silky, glossy finish and keeps the fettuccine beautifully saucy.
Nutrition Information
Per serving (1/5 of recipe)
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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