Spiced Cajun Chicken Fettuccine
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Cajun-spiced chicken tossed with sautéed bell pepper and onion, cooked in a creamy Alfredo sauce with fettuccine. Hands-on approach to seasoning and timing, with tweaks for flavor balance and ease. Quick to pull together but demands attention to texture and aroma cues. Uses smoked paprika instead of traditional all-purpose Cajun mix, offering a smoky depth twist. Pasta cooked to al dente, garlic added last to avoid bitterness. Perfect for home cooks who want a straightforward meal without fussing over exact timers.
Prep:
12 min
Cook:
27 min
Total:
39 min
Servings:
5 servings
#Cajun
#chicken pasta
#smoked paprika
#Alfredo sauce
#quick dinner
Jumped straight to pasta boiling last time and ruined the sauce timing. Learned to hold the pasta until sauce ready—it soaks flavor that way. Cajun seasoning’s a beast; measure carefully but trust your nose and taste buds to adjust. Smoked paprika swaps some of it out for a smokier profile which helps mellow out the aggressive heat. Chicken cuts into strips so it cooks quicker and evenly. Garlic timing matters — too early burns it into bitter black bits. Bell pepper and onions? Leave some texture, no one wants mushy mush. Alfredo sauce is the safety blanket here, thick yet creamy and needs stirring until just warmed through so you avoid curdling. Serve immediately or the sauce thickens into glue. Parsley? Optional but makes it pretty and freshens the palate. I skip wine additions; saves time and kitchen disasters.
Ingredients
- 12 ounces fettuccine
- 1 1/4 tablespoons Cajun seasoning divided
- 1 1/4 pounds boneless skinless chicken breasts cut into strips
- 2 tablespoons olive oil divided
- 1 large green bell pepper sliced
- 1 medium yellow onion sliced
- 3 garlic cloves minced
- 1 3/4 cups Alfredo sauce
- salt and black pepper to taste
- 1 tablespoon chopped fresh parsley (optional)
- 1/2 teaspoon smoked paprika (replaces some Cajun seasoning)
About the ingredients
Cajun seasoning varies wildly; homemade blends are better, but store-bought works if you adjust amounts. Smoked paprika adds a nice twist, less heat more complexity, a worthwhile swap in my book. Olive oil for cooking chicken and veg is standard, but butter could replace half for a richer mouthfeel. Instead of green bell pepper, red or yellow adds sweetness but shifts color profile—choose based on preference. Fresh garlic over powder because flavor punch is real. Alfredo sauce can be jarred or homemade; homemade gives control over thickness and salt but takes extra time. Chicken breasts work here for lean and quicker cooking; thighs offer juicier meat but release more fat and need more careful monitoring to avoid toughness. Parsley’s just a palate refresher and garnish, skip if you hate wilting herbs.
Method
- Get water boiling for pasta, salt liberally. Toss in fettuccine, watch for al dente edges curling but firm core. Drain firmly. Set aside but don’t let it dry out—moisture helps mix later.
- Mix 1 tablespoon Cajun seasoning with smoked paprika in a bowl. Toss chicken strips thoroughly so each piece grabs that spice coat. Don’t skimp or you'll lose punch.
- Heat 1 tablespoon oil in skillet until shimmering but not smoking. Chicken goes in, sizzle it stirred occasionally; edges should brown and juices run clear, no pink. Remove chicken from skillet.
- Add remaining oil if the pan looks dry. Throw in sliced bell pepper and onion. Stir often, they should soften but still hold snap—look for slight translucent edges and gentle give, about 7 minutes. Too mushy kills texture.
- Toss in garlic last to prevent burning. Stir one minute until aroma hits your nose—big hint—don’t walk away.
- Put chicken back. Pour in Alfredo sauce. Sprinkle 1/4 teaspoon more Cajun seasoning. Lower heat to simmer gently—bubbles should form slowly, not boil like a storm. Stir constantly to prevent scorching.
- Season now with salt and black pepper carefully; Alfredo masks spiciness so taste before over-salting. Add pasta in, fold gently but thoroughly. Pasta will soak sauce slightly, steps matter here.
- Serve straight from pan, garnish with parsley if you want the green hit. No waiting; sauce clings best while warm and silky.
- If sauce too thick, splash a little pasta water. Too thin, simmer a bit longer to thicken—watch closely to avoid separation.
- Use chicken thighs if you prefer juicier meat, but watch fat splatter. White meat’s leaner, quicker to dry if overcooked.
- If Cajun is too hot for you, reduce to 1 teaspoon initially, add more at finish. Adjust to your heat tolerance—not all palettes survive the burn.
Cooking tips
Boil pasta in salted water and watch for firm bite—resist overcooking for mushy noodles. Drain well but keep some pasta water for sauce thinning if needed. Spice the chicken early so the flavors seep in and give more depth during cooking. Sear chicken until juices run clear, don’t overcrowd pan or steam instead of brown. Remove chicken for pepper and onion to cook in same pan, building flavor layer by layer. Add garlic last; too much heat or time burns it fast, alters flavor negatively. Return protein, pour sauce and simmer on low heat; notice slow bubbles on top of the sauce to know when it’s warm without breaking. Adjust seasoning slowly—almond milk lovers might want to skip salt at start due to store sauce levels. Mix pasta last to prevent sauce from getting gummy. Serve immediately for best texture and flavor. Save any leftovers with a little olive oil to avoid clumping when reheating.
Chef's notes
- 💡 Water salted plenty before boiling pasta; watch for edges curling but keep firm core al dente. Drain with care but keep some pasta water. Moisture later avoids dry clumps, helps sauce stick better.
- 💡 Add garlic last when cooking peppers and onion; garlic burns fast and bitterness kills sauce flow. One minute max, smell aroma pop. Stir constantly, don’t multitask here or black bits appear.
- 💡 Smoked paprika replaces some Cajun seasoning—less heat, smoky deep flavor. Balance spice early by tossing chicken first in seasoning mix; seasoning seeps in during cooking not after.
- 💡 Use white meat chicken cut into strips for even cooking and faster searing. Watch edges brown but no pink juices remain. Thighs good if you want juicier but add more fat, need attention to avoid chewy parts.
- 💡 Keep heat low when simmering Alfredo sauce and chicken; watch for slow bubbles forming gently, not rapid boil. Stir often or sauce sticks and burns bottom. Sauce thickens fast toward end; thin with pasta water if needed.
Common questions
How to avoid mushy peppers and onions?
Cook over medium heat. Stir often but not too much. Watch for translucent edges but still snap in center. About 7 minutes roughly. Too soft? Lost texture done.
Can I use store Cajun seasoning?
Yes but amounts vary. Start smaller, add more late. Homemade blends more control, but ready mix works with tweaks. Smoked paprika swap adds smoky depth, cuts heat.
Pasta sticks together when mixing?
Drain well but don’t dry out. If sauce thick, add splash pasta water to loosen. Fold gently not smash pasta. Too much stirring breaks noodles, lose al dente bite.
Leftovers storage tips?
Store in airtight container, cool fast. Reheat low, add drops olive oil or bit water to reduce clumping. Sauce thickens in fridge, loosen with gentle heating, stir often to redistribute.
