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Cajun Chicken Pasta in Sun-Dried Tomato Alfredo Sauce

This Cajun Chicken Pasta is a perfect blend of creamy, tangy, and spicy flavors that will transport your taste buds straight to the heart of New Orleans.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 4 servings

Ingredients

Pasta

  • 12 oz fettuccine noodles

Oil and Chicken

  • 3 tablespoons olive oil divided
  • 2 pieces boneless skinless chicken breasts
  • 2 teaspoons Cajun seasoning divided

Vegetables

  • 1 piece red bell pepper thinly sliced
  • 1 piece yellow or orange bell pepper thinly sliced
  • ½ large red onion thinly sliced

Sauce

  • 1 cup heavy cream
  • ½ cup sun-dried tomatoes chopped
  • 1 cup grated Parmesan cheese

Seasoning

  • Salt and pepper to taste
  • Fresh parsley chopped for garnish

Instructions

  • Step 1: Cook the Fettuccine - Begin by bringing a large pot of salted water to a boil. Add the fettuccine noodles and cook according to package instructions until they are al dente. Reserve about ½ cup of pasta water, then drain the noodles and set them aside.
  • Step 2: Prepare the Chicken - While the pasta is cooking, season the chicken breasts with 1 teaspoon of Cajun seasoning and salt and pepper to taste. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts to the skillet and cook for about 5-7 minutes on each side, or until the chicken is cooked through and reaches an internal temperature of 165°F. Once cooked, remove the chicken from the skillet and let it rest for a few minutes, then slice it into strips.
  • Step 3: Sauté the Vegetables - In the same skillet, add the remaining 2 tablespoons of olive oil. Add the sliced onion and bell peppers, cooking for about 5 minutes until they are softened and slightly caramelized.
  • Step 4: Make the Sun-Dried Tomato Alfredo Sauce - To the skillet with the vegetables, add the heavy cream and chopped sun-dried tomatoes. Stir well to combine and let it simmer for about 2-3 minutes. Gradually add the grated Parmesan cheese, stirring constantly until the cheese is melted, and the sauce is creamy. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
  • Step 5: Combine Everything - Add the cooked fettuccine and sliced chicken back into the skillet with the sun-dried tomato alfredo sauce. Toss everything together until the pasta and chicken are well coated with the sauce. Adjust seasoning with salt, pepper, and an additional sprinkle of Cajun seasoning if desired.
  • Step 6: Serve and Enjoy! - Serve the Cajun chicken pasta hot, garnished with freshly chopped parsley. Pair it with a side salad or some crusty bread for a complete meal.

Equipment

  • Large Pot
  • Skillet
  • Mixing Bowl

Notes

For added flavor, marinate the chicken in olive oil and Cajun seasoning for at least 30 minutes before cooking. Use freshly grated Parmesan cheese for the best flavor and creaminess.