Lightened Up Creamy Cajun Chicken Pasta
Recipe GLPR6a1005a893e3f9
A lighter take on classic Cajun pasta featuring tender chicken strips and sautéed bell peppers and onions coated in a smooth, creamy sauce infused with warm spices. The sauce combines cream cheese, milk, and broth to deliver richness without excess, while the Cajun seasoning blend brings authentic heat and depth. Served over fettuccine noodles, this one-skillet dinner is ready in under 45 minutes and feeds four.
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Ingredients
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/4 to 1/2-inch strips
1 teaspoon salt
1 1/2 tablespoons cornstarch
1 1/4 teaspoon paprika
1 1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
12 ounces fettuccine noodles
2 teaspoons oil
2 red or orange bell peppers, sliced into thin strips
1 yellow onion, cut into thin half-moon slices
1 tablespoon butter
2 cloves garlic, finely minced
4 ounces light cream cheese, softened
1 cup milk
1/2 cup low-sodium chicken broth
Salt and black pepper to taste
Directions
In a small bowl, combine the paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, black pepper, and salt. Measure out 1 teaspoon of this spice blend and reserve separately. Toss the chicken strips with the remaining spice mixture, coating evenly. Set aside.
Bring a large pot of salted water to a rolling boil. Add the fettuccine noodles and cook according to package directions. Drain when finished and set aside.
While the noodles cook, heat the oil in a large nonstick skillet over medium-high heat until it shimmers and moves easily across the pan.
Arrange the seasoned chicken strips in a single layer in the hot skillet. Cook for 3 to 5 minutes per side, without moving the pieces initially, until they are golden brown and the internal temperature reaches 165°F. Transfer the cooked chicken to a clean plate, leaving as much liquid in the pan as possible.
Return the skillet to medium heat. Add the sliced bell peppers and onion to the pan and sprinkle the reserved 1 teaspoon of spice mixture over top. Cook for 4 to 5 minutes, stirring frequently, until the onions are softened and translucent. Scrape all vegetables onto the plate with the chicken.
Place the skillet back over medium heat. Add the butter and minced garlic, stirring constantly for about 30 seconds until the garlic becomes fragrant.
Add the softened cream cheese in large pieces to the skillet. Whisk or stir constantly until the cheese is completely melted and the mixture is smooth and thick.
In a large liquid measuring cup or bowl, whisk together the milk, chicken broth, and cornstarch until no lumps remain. Gradually pour this mixture into the skillet while whisking vigorously to prevent lumps from forming.
Bring the sauce to a simmer over medium heat, stirring constantly, and cook for 2 to 3 minutes until it thickens slightly and coats the back of a spoon.
Taste the sauce and adjust seasoning with additional salt and black pepper as needed, starting with about 1/4 teaspoon of each.
Return the chicken, peppers, and onions to the skillet and stir gently to coat all pieces evenly with the sauce. Remove from heat.
Transfer the cooked fettuccine noodles to a large serving bowl or divide among individual plates. Pour the creamy chicken mixture and sauce over the noodles and toss gently until evenly coated. Serve immediately.
