Description
A creamy and spicy pasta dish with tender Cajun-seasoned chicken and fresh spinach, tossed in a rich Parmesan cream sauce.
Ingredients
Scale
- 12 oz fettuccine (or linguine)
- 2 boneless skinless chicken breasts (about 1–1.25 lb), sliced or cutlets
- 2 tbsp Cajun seasoning, divided (plus more to taste)
- 1/2 tsp paprika (optional for extra color)
- 1/2 tsp garlic powder
- 1/2 tsp salt (adjust if Cajun seasoning is salty)
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth
- 1 cup freshly grated Parmesan
- 2 cups fresh spinach, chopped
- 1/4 tsp red pepper flakes (optional)
- Chopped parsley (for garnish)
Instructions
- Cook fettuccine in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
- Season chicken with 1 1/2 tbsp Cajun seasoning, paprika, garlic powder, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken 4–5 minutes per side until cooked through (165°F). Remove and slice.
- Reduce heat to medium. Add butter, then garlic; cook 30 seconds.
- Stir in chicken broth and heavy cream. Simmer 3–4 minutes until slightly thickened.
- Whisk in Parmesan until smooth. Add remaining 1/2 tbsp Cajun seasoning (and red pepper flakes if using).
- Toss in pasta and spinach until spinach wilts and pasta is coated. Add a splash of reserved pasta water if needed to loosen the sauce.
- Top with sliced chicken and sprinkle parsley. Serve hot.
Notes
- Adjust Cajun seasoning to taste if it’s too salty.
- Use fresh Parmesan for best flavor.
- Add extra red pepper flakes for more heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 760
- Sugar: 4g
- Sodium: 1200mg
- Fat: 45g
- Saturated Fat: 22g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 44g
- Cholesterol: 180mg