Chef Jake Thompson - Fusion Flavor Specialist
👨‍🍳 Fusion Cuisine Expert

Recipe by Mitchell

🎓 Culinary Arts Graduate ⏰ 18+ Years Experience 🍽️ Sauce Specialist

❤️ My Recipe Story

"I first had a version of this dish in New Orleans and was immediately hooked by the contrast of the cooling cream sauce against the sharp heat of the blackened spices. This is my refined version that brings that restaurant-quality experience to your home kitchen in under 40 minutes."

Jake specializes in elevated comfort food that brings bold flavors to classic dishes. He's spent years perfecting techniques that maximize flavor while maintaining the hearty, satisfying nature of traditional home cooking.

View All Mitchell's Recipes →
Close up of creamy orange cajun pasta with sliced blackened chicken breast on top in a white bowl

The Secret to the Sauce

The orange hue of this sauce comes from a specific combination: heavy cream, tomato paste, and Cajun spices. The tomato paste adds a depth of savory umami that cuts through the richness of the cream, while the spices infuse every bite with a gentle, warming heat.

Using the same pan to make the sauce after cooking the chicken is non-negotiable. The 'fond' (browned bits) left behind by the blackened chicken carries intense flavor that deglazes into the broth and cream, bridging the flavor profile between the protein and the pasta.

💡 Professional Tip

Don't rinse your pasta after draining! The starches on the surface of the noodles help the cream sauce cling to the pasta rather than sliding off to the bottom of the bowl.

Frequently Asked Questions

It has a medium kick. You can control the heat by choosing a mild Cajun seasoning blend or reducing the amount of cayenne pepper if making your own blend.

For the best texture, heavy cream is recommended. You can use half-and-half, but the sauce will be thinner. Avoid skim milk as it may curdle when mixed with the tomato paste and heat.

Absolutely! Cajun Shrimp Pasta is a classic variation. Season the shrimp the same way and sauté quickly (2-3 minutes) before removing them to make the sauce.

Store in an airtight container in the fridge for up to 3 days. Cream sauces can separate when reheated, so do so gently.

Reheat on the stove over low heat with a splash of water or milk to re-emulsify the sauce. Avoid the microwave if possible, or use 50% power.

Wide, flat noodles like Fettuccine, Linguine, or Pappardelle are best for holding onto thick cream sauces. Penne or Rigatoni also work well.

Yes, simply swap the pasta for your favorite gluten-free variety. The sauce and chicken are naturally gluten-free (check your spice blend labels).

The tomato paste gives the signature color and slight acidity, but you can omit it for a classic white Alfredo-style Cajun sauce.

Recipe Troubleshooting Guide

✅

Sauce is Too Thick

Problem: The cream sauce has become gluey or too thick

Solution: Stir in the reserved pasta water a splash at a time until the sauce reaches a silky, coating consistency.

✅

Chicken is Dry

Problem: Chicken breast turned out tough

Solution: Use a meat thermometer and pull the chicken at 160°F (71°C). Let it rest for at least 5 minutes before slicing to retain juices.

✅

Sauce Split/Oily

Problem: Pools of oil forming on top of the sauce

Prevention: The heat was too high. Add a splash of cold cream or water and whisk vigorously off the heat to bring the emulsion back together.

✅

Lacks Flavor

Problem: Tastes bland despite the cream

Recovery: Fat masks salt. Cream sauces often need more salt than you expect. Add salt, a squeeze of lemon juice, or more Cajun spice.

✅

Spice Rub Burned

Problem: Chicken tastes bitter/burnt rather than blackened

Prevention: Blackening requires high heat, but if your spice blend has sugar in it, it will burn. Use a sugar-free blend or medium heat.

✅

Flavor Balance Issues

Too Sweet: Add lemon juice or extra splash of vinegar

Too Salty: Add a splash of plain cream or unsalted butter

Bland: Add extra garlic powder, cayenne, or parmesan

Raw ingredients including chicken breast, fettuccine noodles, heavy cream, cajun spices, and parmesan cheese on a counter

Ingredient Notes

The quality of your Parmesan cheese matters here. Pre-grated cheese in a shaker tub often contains anti-caking agents that prevent it from melting smoothly into the sauce. Always buy a block of Parmesan and grate it fresh for the silkiest texture.

Cajun seasoning varies wildly by brand—some are very salty, some are very spicy. Taste your blend before you start. If it's salt-free, you'll need to season your chicken with salt separately.

Essential Ingredient Notes

  • Fettuccine: Dried pasta works perfectly fine here, but if you can find fresh refrigerated pasta, it elevates the dish to restaurant status.
  • Heavy Cream: Look for 35% or 40% fat heavy whipping cream. This ensures the sauce thickens naturally without needing flour or cornstarch.
  • Cajun Seasoning: A blend typically containing paprika, cayenne, garlic powder, onion powder, and oregano. Slap Ya Mama or Tony Chachere's are popular choices.
Chicken breast searing in a cast iron skillet with heavy cajun seasoning crust

Mastering the 'Blackened' Technique

Blackening is a specific cooking technique, not just 'burning' food. It involves coating the protein in butter or oil and a heavy layer of spices, then cooking in a very hot pan (cast iron is best). The dark color comes from the toasted spices and caramelized milk solids, creating an intense flavor crust.

Don't be afraid of the smoke! Proper blackening will generate some smoke. Turn on your range hood fan before you drop the chicken into the pan. The result—a crisp, spicy exterior and juicy interior—is worth it.

Timing the Pasta

Time your boiling water so the pasta finishes cooking right as your sauce is thickening. Transferring hot pasta directly into the sauce yields the best texture.

Creamy Cajun Chicken Pasta

Prep 15 min
Cook 20 min
Serves 4 servings
Level Intermediate

📋 Ingredients

The Pasta & Chicken

  • 240ml heavy cream
    The base of the rich sauce
  • 120ml chicken broth
    Adds depth and lightens the cream
  • 60g Parmesan cheese
    Freshly grated for melting
  • 30g tomato paste
    For color and umami
  • 1 yellow onion, diced
    Sweet aromatic base
  • 4 cloves garlic, minced
    Essential savory flavor
  • Fresh parsley
    Bright color to finish

The Creamy Sauce

  • 450g fettuccine pasta
    Cooked al dente
  • 2 large chicken breasts
    Boneless, skinless
  • 3 tbsp Cajun seasoning
    Divided between chicken and sauce
  • 2 tbsp olive oil
    For searing chicken
  • 3 tbsp butter
    For sautéing aromatics

Instructions

  1. Boil Pasta

    Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

  2. Sear Chicken

    Coat chicken breasts thoroughly with 2 tablespoons of Cajun seasoning. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5-6 minutes per side until fully cooked and blackened. Remove from pan and let rest before slicing.

  3. Start the Sauce

    In the same skillet (do not wipe clean), reduce heat to medium. Add butter and sauté onions until soft (3 mins). Add garlic and remaining Cajun seasoning, cooking for 1 minute until fragrant. Stir in tomato paste.

  4. Simmer Cream

    Pour in chicken broth to deglaze the pan, scraping up browned bits. Stir in heavy cream and simmer for 3-4 minutes until slightly thickened.

  5. Combine and Serve

    Stir in Parmesan cheese until melted. Toss the cooked pasta into the sauce, adding reserved pasta water if needed to loosen. Top with sliced chicken and garnish with parsley.

Recipe Notes & Tips

Spice Level

For a milder dish, reduce the Cajun seasoning by half and omit any additional cayenne pepper. The heavy cream naturally tames some of the heat.

Vegetable Add-ins

Sliced bell peppers and mushrooms make excellent additions to this dish. Sauté them along with the onions in Step 3.

Make Ahead

Sauce can be made 2 days ahead and stored in the fridge. Reheat gently while boiling the fresh pasta.