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To truly appreciate the flavors of Creamy Cajun Chicken Pasta, it’s essential to understand the roots of Cajun cooking. Originating from the Acadian people who settled in Louisiana, Cajun cuisine is a rich tapestry of French, Spanish, African, and Native American influences. This culinary tradition is characterized by its use of fresh, local ingredients and bold flavors, often featuring a variety of spices, herbs, and aromatic vegetables.

Creamy Cajun Chicken Pasta

Indulge in this creamy Cajun chicken pasta that’s bursting with flavor! With perfectly seasoned chicken breasts, sautéed veggies, and a rich Parmesan cream sauce, this dish is sure to impress. It's quick to prepare—just 30 minutes from start to finish! Serve it warm, garnished with fresh parsley for a delicious weeknight dinner. Add red pepper flakes for an extra kick! Perfect for pasta lovers who crave a bit of spice.
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Ingredients
  

2 boneless, skinless chicken breasts

1 tablespoon Cajun seasoning

2 tablespoons olive oil

3 cloves garlic, minced

1 small onion, diced

1 bell pepper (red or green), sliced

8 oz fettuccine pasta

1 cup heavy cream

1 cup chicken broth

1 cup grated Parmesan cheese

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Optional: Red pepper flakes for extra heat

Instructions
 

Start by seasoning the chicken breasts with Cajun seasoning on both sides.

    In a large skillet over medium-high heat, heat the olive oil. Once hot, add the seasoned chicken breasts and cook for about 6-7 minutes on each side, or until they are fully cooked and no longer pink in the center. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.

      In the same skillet, add the minced garlic, diced onion, and sliced bell pepper. Sauté until the vegetables are softened, about 4-5 minutes.

        While the vegetables are cooking, bring a large pot of salted water to a boil and cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.

          Once the vegetables are ready, pour in the chicken broth and bring to a simmer. Let it cook for about 2-3 minutes to reduce slightly.

            Stir in the heavy cream, allowing it to mix well with the broth and vegetables. Bring to a gentle simmer.

              Gradually whisk in the grated Parmesan cheese until smooth and creamy. If the sauce gets too thick, add a little more chicken broth. Season with salt, pepper, and red pepper flakes (if using) to taste.

                Add the cooked fettuccine pasta into the sauce, tossing gently to coat the pasta evenly. Finally, add the sliced chicken on top and mix until combined.

                  Serve the pasta hot, garnished with fresh parsley and additional Parmesan cheese if desired.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4