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Cajun chicken fettuccine pasta with sliced grilled chicken, bell peppers, and herbs in a black cast iron skillet

Cajun Pan-Seared Chicken Fettuccine

Cajun pan-seared chicken fettuccine with butterflied chicken breasts seared golden in Cajun seasoning, tossed with fettuccine in a roasted garlic cream sauce made from jarred roasted garlic pasta sauce, heavy cream, Cajun seasoning, and freshly grated parmesan.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Main Course
Cuisine: American, Cajun
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2-3 chicken breasts butterflied into thin cutlets
  • Cajun seasoning generous, plus more for sauce
  • 1-2 tbsp olive oil
Roasted Garlic Cream Sauce
  • 1 shallot minced
  • 1 jar roasted garlic pasta sauce
  • 1/2 cup heavy cream
  • 1 tsp Cajun seasoning
  • 1/4-1/2 cup freshly grated parmesan plus more for garnish
Pasta
  • 1 lb fettuccine
  • Salt for pasta water
  • Fresh parsley for garnish

Equipment

  • Skillet or cast iron pan
  • Large pot for pasta

Method
 

  1. Butterfly chicken breasts into thin cutlets. Season generously with Cajun seasoning. Pan-sear in olive oil over medium-high heat, 3-5 minutes per side until golden and 165°F. Rest and slice.
  2. In the same pan, add olive oil. Cook minced shallot until soft. Pour in roasted garlic pasta sauce and heavy cream. Add 1 tsp Cajun seasoning. Simmer 5-7 minutes.
  3. Lower heat. Stir in parmesan gradually until smooth and creamy.
  4. Cook fettuccine in salted water just shy of al dente. Reserve 1/4 cup pasta water. Add pasta to sauce and toss until silky. Add pasta water as needed.
  5. Lay sliced Cajun chicken on top. Garnish with parsley and extra parmesan. Serve immediately.

Notes

Butterfly first: Thinner cutlets sear faster, cook more evenly, and slice cleaner for presentation.
Same pan: Build the sauce in the pan used for the chicken. The fond from the Cajun sear adds a layer of flavor.
Pasta water: Reserve 1/4 cup before draining. The starch binds with the cream and parmesan for a sauce that clings to the fettuccine.
Parmesan on low: High heat causes parmesan to clump. Stir in gradually on low for a smooth, creamy finish.

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