Lightened Up Creamy Cajun Chicken Pasta

Name: Lightened Up Creamy Cajun Chicken Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Cajun
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

Recipe GLPR6a1005a893e3f9

Cajun

Main Course

45 min

564 cal

Servings: 4

Stovetop

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4.5

This is a straightforward weeknight pasta that leans on pantry staples and yields a real meal in 45 minutes once you account for pasta water time. Every ingredient lives at Harris Teeter, Food Lion, Walmart, Kroger, or ALDI—no special trips needed. Cost per serving lands around $3 to $3.50, driven mainly by chicken breast and cream cheese; the spice blend and aromatics are cheap. The real strength is reheating: this sauce holds beautifully over a second night, making it a genuine family standby. Budget an extra 10 minutes if your chicken comes out of the cooler cold, since bringing it to temperature before browning ensures even cooking and proper browning for flavor.