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Creamy Cajun Chicken Fettuccine

A delightful pasta dish featuring fettuccine coated in a creamy Cajun garlic mozzarella sauce, perfect for gatherings and weeknight dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Creole, Louisiana
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pieces boneless and skinless chicken breasts Use organic chicken for a cleaner flavor.
  • 2 tablespoons Cajun seasoning Look for high-quality brands or make your own mix for the best results.
For the Sauce
  • 1 tablespoon olive oil
  • 3 tablespoons butter, room temperature
  • 4 cloves garlic, minced Fresh garlic adds the most flavor—avoid jarred versions for authenticity!
  • 1 cup heavy cream
  • 1 cup shredded mozzarella cheese Using whole-milk mozzarella will yield a creamier sauce.
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)
For the Fettuccine
  • 8 ounces fettuccine pasta Look for semolina-based varieties for the best texture.

Method
 

Prepare the Chicken
  1. Rub your chicken breasts with Cajun seasoning evenly on both sides. Let it sit for about 10-15 minutes to absorb the flavors.
  2. In a large skillet, heat olive oil over medium heat. Once hot, add the seasoned chicken. Cook for about 6-7 minutes on each side until the chicken is golden brown and cooked through (internal temperature should be 165°F). Remove from the skillet and let it rest.
Cook the Fettuccine
  1. Bring a large pot of salted water to boil.
  2. Add your fettuccine and cook according to package instructions until al dente (usually around 8-10 minutes). Drain and set aside.
Create the Sauce
  1. In the same skillet, add butter over medium heat. Once melted, add minced garlic and sauté for 1-2 minutes, being cautious not to burn it.
  2. Slowly pour in the heavy cream, stirring continuously, and bring the mixture to a gentle simmer.
  3. Gradually mix in the mozzarella cheese, allowing it to melt fully to create a creamy sauce. Season with salt and pepper to taste.
Combine Everything
  1. Toss the cooked fettuccine into the cheese sauce, ensuring every strand is coated in that luscious goodness.
  2. Slice the rested chicken into strips and layer it on top of the fettuccine.

Notes

Chef's Tips: Don’t overcook the chicken; it should be juicy and tender. If the sauce becomes too thick, add a splash of pasta cooking water to loosen it up. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.