Louisiana Chicken Pasta
Louisiana Chicken Pasta is a creamy, spicy dish that brings the vibrant flavors of New Orleans right to your table. Featuring tender chicken, al dente pasta, and a rich Cajun-inspired sauce, this recipe is perfect for both weeknight dinners and special occasions. Quick and easy to prepare, each bite is a comforting adventure that will delight your family and friends!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: New Orleans
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 1 cup heavy cream
- 8 oz fettuccine or penne pasta
- 2 green onions, chopped (for garnish)
- 2 tbsp olive oil
- 2 tbsp Cajun seasoning
- ½ cup grated Parmesan cheese
Instructions
- 1. Prepare your ingredients: Dice chicken into bite-sized pieces and mince the garlic.
- 2. Cook the pasta: In a large pot of salted boiling water, cook pasta according to package instructions until al dente. Drain and set aside.
- 3. Sauté the chicken: In a skillet over medium heat, heat olive oil. Add diced chicken seasoned with Cajun seasoning and cook until golden brown (about 5 minutes).
- 4. Create the sauce: Add minced garlic to the skillet and sauté for about 1 minute. Reduce heat slightly, pour in heavy cream while scraping up brown bits from the pan, then stir in Parmesan cheese until melted.
- 5. Combine everything: Add cooked pasta to the skillet with chicken and sauce; toss until well coated.
- 6. Serve: Plate portions and garnish with chopped green onions. Enjoy hot!
Nutrition
- Serving Size: 1 plate (approx. 380g)
- Calories: 680
- Sugar: 3g
- Sodium: 860mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 120mg
Keywords: - For extra flavor, marinate the chicken in Cajun seasoning for an hour before cooking. - Substitute chicken with shrimp or mushrooms for a different twist. - Leftovers can be stored in an airtight container for up to three days; reheat gently on the stove with a splash of cream.