Creamy Lemon Pepper Cajun Chicken Pasta
Chicken Fettuccine: master this incredibly delicious Lemon Pepper Cajun pasta. Creamy, spicy, and zesty, it's perfect for a quick weeknight dinner.
Ingredients
- 1 pound linguine or fettuccine
- 1 tablespoon extra virgin olive oil
- 6 chicken cutlets or 1 pound tenders
- 2 tablespoons cajun seasoning
- 1 1/2 cups, plus 2 tablespoons parmesan cheese
- kosher salt and black pepper
- 4 tablespoons salted butter
- 3 cloves garlic, chopped
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons lemon juice
- 1 cup chicken broth
- 1/2 cup milk
- 2 tablespoons fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta al dente, according to package directions. Drain.
- In a bowl, toss together the olive oil, chicken, cajun seasoning, 2 tablespoons parmesan, and a big pinch of pepper.
- Melt 2 tablespoons butter in a large pan set over medium-high heat, add the chicken and sear until deeply golden on both sides, 5 minutes per side. Turn the heat off and pour over the lemon juice. Transfer to a plate.
- To the same pan, add 2 tablespoons butter, the garlic, and chili flakes. Cook 1 minute, until fragrant, then pour in the broth and milk. Whisk until smooth. Bring the sauce to a gentle simmer and cook 5 minutes, until slightly thickened. Stir in 1 1/2 cups parmesan, then toss in the pasta. Cook 2 minutes. Remove from the heat and stir in the parsley.
- Serve immediately topped with sliced chicken and parsley.
Notes
- For the most succulent chicken, sear it just until golden and cooked through, aiming for an internal temperature of 165°F (74°C). Overcooking can lead to dry chicken.
- If your sauce breaks, it often means the heat was too high. Reduce the heat and whisk in a tablespoon of cold butter off the heat to emulsify it back together. I once broke a sauce because I was impatient; a little cold butter saved it!
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of milk or chicken broth to restore its creamy texture. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If your sauce breaks, it often means the heat was too high. Reduce the heat and whisk in a tablespoon of cold butter off the heat to emulsify it back together. I once broke a sauce because I was impatient; a little cold butter saved it!
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of milk or chicken broth to restore its creamy texture. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.