Go Back
–+ servings
cajun chicken recipe

Easy & Creamy Cajun Chicken Pasta (One Pan!)

This creamy Cajun chicken pasta is one of those quick dinners that feels like comfort food but still comes together in one pan. Juicy pan-seared chicken, a rich garlicky cream sauce, and fettuccine that soaks up all the flavor — it’s the kind of pasta you’ll actually crave on repeat.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 people
Course: dinner, Main Course
Cuisine: American, Italian
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 3 tablespoon oil for frying
  • 4 chicken cutlets
  • 2 teaspoon garlic powder
  • 2 teaspoon Cajun seasoning
  • Salt & pepper to taste
Sauce
  • ½ cup beer for deglazing
  • 5 garlic cloves minced
  • 2 tablespoon butter
  • 1 ½ cups heavy cream
  • ½ cup fresh parsley chopped
  • 1 cup freshly grated parmesan cheese
  • 8 oz fettuccine egg pasta
  • 1 teaspoon garlic powder
  • Salt & pepper to taste

Equipment

Method
 

  1. 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)
  2. 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.
  3. 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.
  4. 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.
  5. 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

Note: If your sauce isn’t thickening, it’s usually the cream. Some brands are thinner than others. Quick fix: whisk together 1 teaspoon flour with 2 teaspoon water to make a slurry, then stir it into the sauce until it thickens up.
Tried this recipe?Let us know how it was!