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Cajun Chicken Pasta

Cajun Chicken Pasta has crispy blackened chicken, spicy and creamy sauce, crunchy peppers then topped off with jalapenos and green onions. One-pan comfort food with a kick!
Course Main Dish
Cuisine American, Food to Drink to
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings


  • 4 ounces fettucini pasta Cooked according to package directions. Reserve 1/4 cup of the water.
  • 2 boneless, skinless chicken breasts cut in half
  • 2 Tbs avocado oil or vegetable oil
  • 3 Tbs Cajun Seasoning
  • 1 Tbs butter
  • 1 medium green pepper cleaned, core removed and sliced
  • 1 medium red pepper cleaned, core removed and sliced
  • 2 stalks green onions chop white part for sautee. Save green parts for topping.
  • 2 garlic cloves, minced minced
  • 1/2 pint heavy whipping cream
  • 1 Tbs flour
  • 1/2 cup parmesan cheese


  • Cut the chicken breasts in half.
  • Sprinkle each side with 1 Tbs Cajun Seasoning.
  • To a shallow rimmed pan add oil. Let the pan heat up, then place the chicken in the pan. Cook 4-5 minutes then flip. Cook 4-5 additional minutes depending on the thickness of the cut.
  • While the chicken is cooking, add the fettucini to a pot and boil according to package directions. Drain and reserve 1/4 cup of the pasta water for the sauce.
  • Next, chop the red and green peppers, onions and mince the garlic.
  • Once the chicken has cooked, remove and place on a cutting board. Slice the chicken.
  • In the same pan that you cooked the chicken, leaving the heat on medium, add 1 Tbs butter and let melt. Once the butter is melted, add the sliced peppers, onions, and garlic, and sautee. Cook for 5 minutes to soften but allowing them to still stay crunchy.
  • Add the flour, stirring the ingredients together, then slowly add 1/4 cup reserved water from the fettucini.
  • Next, add the heavy cream, Parmesan cheese, and 1 Tbs Cajun seasoning.
  • To the pan, add the drained cooked pasta.
  • Top with the reserved green onions and jalapenos. Enjoy!


Tips for making Cajun Chicken Pasta:
  • I try to cut mine to about 2-3 inches in the middle, no more. I want these to cook quickly and stay juicy. The thicker they are, the longer they take to cook.
  • Make a cut in the thickest part of the chicken breast to make sure that it has cooked through. If not, return to the pan and cook 1-2 minutes per side.
  • I have found that using the pasta water when making a cream sauce stretches the sauce out without making it clumpy.