Creamy Cajun Chicken Fettuccine

Creamy Cajun Chicken Fettuccine topped with sliced blackened chicken and bell peppers on a white plate. — Creamy Cajun Chicken Fettuccine – bold flavor meets comfort in this easy weeknight pasta recipe.

If you’re looking for bold, crave-worthy flavor in under 40 minutes, Creamy Cajun Chicken Fettuccine is your answer. With its rich, velvety sauce, seared Cajun-spiced chicken, and tender fettuccine, this recipe brings restaurant-style flavor straight to your kitchen—no reservations needed.

The best part? It’s surprisingly easy to make. Whether you’re planning a cozy date night, a casual weeknight dinner, or something impressive for guests, this creamy pasta delivers every time. The sauce is built on heavy cream, garlic, chicken broth, and freshly grated Parmesan—creating a dreamy base that wraps around each strand of pasta like a warm hug.

Even better, Cajun seasoning brings smoky heat and just the right punch of spice, while a touch of lemon zest at the end brightens every bite.

Did you know? Cajun cuisine comes from the French-speaking Acadian people of Louisiana, blending French, Southern, and Creole influences. That’s why it’s packed with depth, spice, and soul—and this pasta is no exception.

Once you try this Creamy Cajun Chicken Fettuccine, it just might become your new signature dinner dish.

Recipe Yield: 4 servings

INGREDIENTS

8 oz fettuccine
2 boneless skinless chicken breasts
½ red bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
¼ red onion, thinly sliced
2 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
1 tbsp Cajun seasoning
½ tsp smoked paprika
½ tsp garlic powder
½ tsp sea salt
¼ tsp black pepper
1 tbsp butter
2 tbsp olive oil
2 tbsp chopped parsley
½ tsp lemon zest
Optional: crushed red pepper flakes

INSTRUCTIONS

1. Cook the pasta:
Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions until al dente. Drain and set aside.

2. Season the chicken:
Pat chicken breasts dry and slice in half horizontally to make cutlets. In a small bowl, mix Cajun seasoning, paprika, garlic powder, salt, and black pepper. Rub the spice mix generously all over the chicken.

3. Sear the chicken:
Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 4–5 minutes per side, until golden brown and cooked through. Transfer to a plate, tent with foil, and let rest.

4. Sauté the vegetables:
In the same skillet, melt butter over medium heat. Add sliced peppers and red onion. Cook for 4–5 minutes, stirring occasionally, until softened. Add garlic and cook for 30 seconds.

5. Make the sauce:
Pour in heavy cream and chicken broth. Stir and bring to a gentle simmer. Reduce heat to low and stir in Parmesan until smooth and creamy. Taste and adjust salt if needed.

6. Combine pasta and chicken:
Slice the rested chicken. Add cooked pasta to the sauce and toss to coat. Nestle sliced chicken on top. Sprinkle with chopped parsley, lemon zest, and a pinch of red pepper flakes if desired.

7. Serve and enjoy:
Serve warm with extra Parmesan and crusty bread on the side, if desired.

Helpful Tips to Perfect This Recipe

Don’t Overcook the Chicken: Use thin cutlets for quicker searing and juicy results. Letting them rest before slicing keeps them tender.
Use Freshly Grated Parmesan: Pre-grated cheeses can clump. Freshly grated Parmesan melts smoothly into the sauce.
Balance the Heat: Cajun seasoning varies in spice level. Taste your blend before using and adjust red pepper flakes as needed.

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