Description
A weeknight rescue plan featuring tender chicken and pasta in a spicy, velvety Cajun cream sauce. The secret to this dish is a specific emulsion technique that prevents the sauce from separating, ensuring a glossy, restaurant-quality finish every time.
Ingredients
- 2 large boneless, skinless chicken breasts (about 1.5 lbs / 680g)
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 6 cloves garlic, minced
- 1/2 cup low-sodium chicken broth
- 2 cups heavy cream (full-fat)
- 1.5 cups freshly grated Parmesan cheese (150g)
- 1 pound fettuccine or penne pasta
- 1 cup reserved pasta water
- Salt and black pepper to taste
Instructions
- Pat chicken breasts dry and season generously with Cajun seasoning. Pound to even 1/2-inch thickness.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden and cooked through (165°F). Remove to a plate and tent with foil.
- While chicken cooks, bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup of pasta water before draining.
- Reduce heat under the skillet to medium. Add butter and minced garlic; cook for 1 minute until fragrant but not brown.
- Pour in chicken broth to deglaze the pan, scraping up brown bits. Simmer for 1 minute.
- Slowly pour in heavy cream, stirring constantly. Simmer gently for 3-4 minutes until slightly thickened. Do not boil vigorously.
- Remove skillet from heat. Gradually add Parmesan cheese, stirring constantly until melted and smooth. Add pasta water if needed to adjust consistency.
- Return chicken and any juices to the pan. Add drained pasta and toss to coat. Adjust seasoning with salt and pepper.
- Serve immediately topped with extra Parmesan, black pepper, and optional fresh herbs.
Notes
The key to this recipe is the emulsion technique. Keep the heat gentle when adding cream to prevent separation. Always remove the pan from the heat before adding cheese to prevent it from becoming grainy. Use freshly grated Parmesan, as pre-grated cheese contains anti-caking agents that hinder smooth melting. If the sauce is too thick, thin it with reserved pasta water. If too thin, simmer longer or add more cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 650
- Sugar: 4
- Sodium: 850
- Fat: 32
- Saturated Fat: 18
- Carbohydrates: 55
- Fiber: 2
- Protein: 35
Keywords: Cajun chicken alfredo, creamy pasta recipe, weeknight dinner, one-pan meal, emulsion sauce, spicy alfredo, easy chicken recipe