Creamy Cajun-Style Chicken Pasta
A little spicy, a touch sweet and incredibly rich chicken pasta is a modern take on chicken Alfredo inspired by the bold flavors of Cajun cuisine, integrating bell peppers, scallions and a heat-forward spice blend into the creamy sauce. The origin of this dish is a bit unclear — it’s not a traditional Louisianian dish — but it’s become a cult classic, with several national chain restaurants featuring versions on their menu and even more copycat recipes. For this version, chicken breasts are rubbed with a Cajun-style seasoning (see Tip) and browned in the same skillet that’s later used to build the sauce. A big squeeze of lemon juice and chopped tomatoes help perk up the pasta. For extra acidity and heat, drizzle with Louisiana-style hot sauce at the table.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- Salt
- 1pound fettuccine or linguine
- 1pound boneless, skinless chicken breasts (2 breasts)
- 3teaspoons store-bought or homemade Cajun-style seasoning, plus more to taste (see Tip)
- 3tablespoons olive oil
- 2large bell peppers (red, yellow, orange or green, or a mix), cored and thinly sliced
- 1bunch scallions, trimmed and thinly sliced
- 4large garlic cloves, minced
- 1lemon, zested and halved
- 1 ½cups chicken broth
- ¾cup heavy cream
- ⅓cup grated Parmesan
- 2medium vine or Roma tomatoes, cored and chopped (8 ounces)
- 2tablespoons butter
- Louisiana-style hot sauce (optional), for serving
Instructions
Step 1
Bring a large pot of salted water to a boil. Stir in fettuccine and return to a boil. Cook to al dente according to package directions. Remove 1 cup of cooking water from the pot, then drain linguine. Return the empty pot to the stove.Step 2
Meanwhile, pat chicken dry with paper towels. Season lightly with salt, then rub all over with 2 teaspoons of the Cajun-style seasoning.Step 3
Heat a large skillet over medium heat. Pour in 2 tablespoons of the oil, then add the chicken. Cook until it’s fully cooked, about 8 minutes per side. Remove to a cutting board.Step 4
Add the remaining 1 tablespoon of oil to the same skillet. Increase heat to medium-high, then add the bell peppers and cook, stirring occasionally, until they start to soften, about 5 minutes. Set aside a handful of sliced scallions for serving, then add the remaining to the skillet, along with the garlic. Cook, stirring once or twice, for 1 minute. Stir in the lemon zest and remaining 1 teaspoon of Cajun-style seasoning; cook for 30 seconds.Step 5
Pour in the broth. Bring to a simmer and cook, stirring occasionally, until slightly reduced, about 3 minutes. Reduce heat to medium and stir in cream. Bring to a low simmer and cook until the mixture just starts to thicken, 2 to 3 minutes. Add the Parmesan and juice from half the lemon; stir and taste for seasoning, adding more salt and Cajun-style seasoning, if needed. Turn off the heat. Thinly slice the chicken.Step 6
Return the drained pasta to the reserved pot and pour the sauce on top. Add chicken, tomatoes and butter. Using tongs, gently toss until butter melts and everything is coated in the silky sauce, adding reserved pasta cooking water a couple tablespoons at a time, if needed.Step 7
Slice remaining lemon half into wedges, and serve alongside pasta. Top with remaining sliced scallions and hot sauce, if using.