This creamy Cajun chicken recipe is my go-to for busy weeknights when I want something comforting but quick! Juicy, tender chicken is seared until golden brown in a large skillet, then tossed in a creamy sauce made with heavy cream, parmesan, and a touch of garlic powder. It’s a true one pan dinner that comes together fast and always feels like a favorite recipe!
This easy Cajun chicken recipe is a great recipe for busy weeknights. One pan, simple ingredients, and a creamy sauce full of spicy flavor — a true favorite recipe for any picky eater quick one pan dinner!
If you love creamy comfort foods, you are going to absolutely love my Marry Me Chicken Pasta Recipe, Creamy Shrimp Linguine & Creamier Carbonara!
Jump to:
Ingredients
- Chicken Cutlets
- Cajun Seasoning
- Beer
- Garlic Cloves
- Butter
- Heavy Cream
- Parsley
- Parmesan Cheese
- Fettuccine Egg Pasta
See recipe card for quantities.
Instructions
Season & fry the chicken, set aside!
Deglaze with beer & sauté the garlic & butter!
Add in the cream & the pasta!
Top with the chicken & enjoy!
- Season the chicken – In a small bowl, mix together garlic powder, Cajun seasoning, salt, and pepper. Rub it all over both sides of the chicken cutlets.
- Cook the chicken – Heat oil in a large skillet over medium-high. Sear the chicken for 6–8 minutes per side, or until golden and cooked through. Transfer to a plate and set aside.
- Build the sauce – Deglaze the pan with beer, scraping up any bits at the bottom. Let it simmer for about 5 minutes until it reduces slightly. Stir in the garlic and cook until fragrant. Add butter, then pour in the heavy cream and bring to a gentle simmer.
- Cook the pasta – While the sauce is simmering, boil fettuccine until al dente. Add the pasta straight into the sauce. Stir in garlic powder, salt, and pepper, and let everything simmer together for about 5 minutes, until the sauce clings to the pasta.
- Finish it off – Remove from heat, toss in parsley and parmesan, and stir until creamy. Slice the chicken and place it on top of the pasta. Serve immediately.
Scroll all the way down for the full recipe card & step-by-step photos!!:)
Substitutions
- Chicken Cutlets → Skinless chicken breasts or boneless chicken thighs for juicy, cajun shrimp.
- Cajun Seasoning → Homemade Cajun spice with paprika, onion powder, oregano, black pepper and a pinch of red pepper flakes for extra spicy flavor.
- Beer → Chicken broth or white wine for depth.
- Heavy Cream → Cream cheese, half-and-half, or coconut cream.
- Parmesan Cheese → Pecorino Romano or Grana Padano.
- Fettuccine Egg Pasta → Spaghetti, linguine, penne, or even rice if you’re craving a rice recipe twist.
- Parsley → Basil, cilantro, or sliced green onions. (or leave it out)
- Add-ins → Try sautéed bell peppers (like green bell pepper) for sweetness or a splash of lemon juice for brightness.
Equipment
- Large skillet or cast iron skillet
- Small bowl for mixing seasoning
- Knife & Cutting Board
- Cheese Grater
- Tongs or Wooden Spoon
- Airtight container for storing leftovers
Storage
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently over medium heat or low heat with a splash of cream or broth to refresh the cream sauce. For longer storage, freeze the chicken and pasta separately for up to 2 months, thaw overnight, and stir in a little cheese or cream to bring the creamy sauce back together.
Top tips for Success!
- Pound the chicken to an even thickness for quicker cooking time and perfectly tender chicken.
- Cook at medium-high heat to get that golden brown crust and flavor from the bottom of the pan.
- Use good quality heavy cream and freshly grated parmesan — it makes the creamy Cajun chicken recipe taste restaurant-worthy!
FAQ
Yes! Cook the chicken and sauce a day in advance, then reheat gently and toss with freshly cooked pasta before serving — perfect for weeknight dinners.
No problem — swap it with chicken broth or white wine for the same flavor.
Simply reduce the Cajun seasoning and replace part with paprika or garlic powder for a milder version that still delivers that cozy cream sauce flavor.
Related
Looking for other pasta recipes like this? Try these:
Pairing
These are my favorite desserts to serve with [this recipe]:
Easy & Creamy Cajun Chicken Pasta (One Pan!)
Ingredients
Equipment
Method
- Season the chicken – In a small bowl, mix together garlic powder, Cajun seasoning, salt, and pepper. Rub it all over both sides of the chicken cutlets. (watch video below)
- Cook the chicken – Heat oil in a large skillet over medium-high. Sear the chicken for 6–8 minutes per side, or until golden and cooked through. Transfer to a plate and set aside.
- Build the sauce – Deglaze the pan with beer, scraping up any bits at the bottom. Let it simmer for about 5 minutes until it reduces slightly. Stir in the garlic and cook until fragrant. Add butter, then pour in the heavy cream and bring to a gentle simmer.
- Cook the pasta – While the sauce is simmering, boil fettuccine until al dente. Add the pasta straight into the sauce. Stir in garlic powder, salt, and pepper, and let everything simmer together for about 5 minutes, until the sauce clings to the pasta.
- Finish it off – Remove from heat, toss in parsley and parmesan, and stir until creamy. Slice the chicken and place it on top of the pasta. Serve immediately. (watch video below)
Notes
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Leave a Reply