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5 from 1 vote

Cajun Chicken Pasta

Tender, cajun spiced sautéed chicken and steamed broccoli over a bed of fettuccine tossed in a creamy, spicy pasta sauce.
Total Time30 mins
Course: Dinner, Main Course
Cuisine: cajun/creole, Italian
Keyword: cajun chicken pasta, cajun pasta, Chicken pasta, creamy pasta sauce
Author: Lisa Brown


For the Chicken

  • 1 lb chicken breast
  • 2 tsp Tony Chachere's Bold Seasoning
  • 2 tbsp olive oil

For the Pasta and Sauce

  • 2 tbsp butter
  • 4-6 cloves garlic
  • 1 cup milk
  • 1 cup heavy cream
  • 8 ounce block cream cheese
  • 2 tsp Tony Chachere's Bold Seasoning
  • ½ tsp chipotle chili powder
  • ½ tsp paprika
  • 1 lb fettuccine
  • 1-2 cup steamed broccoli


For the Pasta

  • Boil according to package directions. I used fettuccine. Don't forget to salt the water! While the water is coming to a boil and the pasta is boiling, etc., work on the other things.

For the Chicken

  • Place the chicken breasts in between two pieces of plastic cling wrap. Using a meat mallet, pound the chicken down until there is a uniformed thickness, about ½ inch thick or so.
  • Remove plastic wrap. Sprinkle both sides with Tony Chachere's Bold Creole Seasoning
  • In a large saute pan on medium heat, heat olive oil. Saute chicken for about 4 minutes per side.
  • Remove from heat. Cover in foil or place in warm (not hot) oven to reserve for later.

For the Sauce

  • Melt butter over medium/low heat.
  • Microplane garlic (or mince very finely) and saute in butter for about 1 minute. Be careful to not let it get hot because it will burn FAST.
  • Turn heat up to medium plus. Pour in milk and cream. Heat and stir. Add cream cheese, Tony's, paprika, and chipotle chili powder.
  • When the fettuccini is finished, drain (do not rinse) and toss in sauce. Add a little at a time until you like the amount. I ended up not using the entire amount. Toss in steamed broccoli.
  • Slice chicken and put on top or mix in.
  • Serve and enjoy!