Fettucini Cajun Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package instructions until al dente (usually 8–12 minutes for dried, 2–3 for fresh). Reserve 1 cup of pasta cooking water, then drain and set pasta aside.

Prepare chicken

Pat chicken breasts dry and cut into 1/2-inch strips or bite-sized pieces. In a bowl, toss chicken with 1 teaspoon Cajun seasoning and a pinch of salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 4–6 minutes, turning occasionally, until browned and cooked through (internal temperature 165°F/74°C). Remove chicken to a plate and keep warm.

In the same skillet used for the chicken, reduce heat to medium, add 2 tablespoons butter. Add the chopped shallot and minced garlic and sauté 1–2 minutes until fragrant and softened, scraping up browned bits from the chicken. Sprinkle 1 teaspoon paprika and the remaining 1 teaspoon Cajun seasoning over the aromatics and cook 30 seconds to bloom the spices.

Sprinkle 1 teaspoon flour over the aromatic mixture and stir for 30 seconds to remove raw flour taste. Slowly pour in 3 tablespoons chicken broth while whisking to deglaze the pan and form a smooth base. Add 1.5 cups heavy cream and bring to a gentle simmer. Cook 3–5 minutes, stirring occasionally, until sauce slightly thickens.

Stir in 3 tablespoons grated Parmesan, 1 teaspoon lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Taste and adjust seasoning — add up to 1/4 teaspoon additional Cajun seasoning or 1/4 tsp red pepper flakes if you want more heat. If sauce becomes too thick, thin with reserved pasta water, 1 tablespoon at a time, until it reaches desired consistency to coat the fettuccine.

Return the cooked chicken (and any accumulated juices) to the skillet and stir to coat in the sauce. Add drained fettuccine to the skillet and toss gently over low heat until noodles are well coated and everything is heated through, about 1–2 minutes. If needed, loosen with additional reserved pasta water.

While the sauce simmers, prepare the fried onions: separate the thinly sliced onion into rings. Place 1/2 cup flour in a shallow bowl and dredge onion slices lightly, shaking off excess.

Heat 3/4 cup vegetable oil in a medium skillet or a small heavy-bottomed pot to 350°F (175°C) over medium-high heat. Fry the floured onion slices in batches to avoid crowding — about 1–2 minutes per batch — until golden brown and crisp. Use a slotted spoon to transfer fried onions to a paper towel–lined plate and immediately sprinkle with 1/4 teaspoon salt. Drain oil between batches if needed and keep onions warm and crisp.

To serve, divide the creamy Cajun fettuccine and chicken among plates or bowls. Top each portion with a generous handful of fried onions, sprinkle with 2 tablespoons chopped parsley and the extra 2 tablespoons grated Parmesan. Finish with a pinch of red pepper flakes if desired.

Serve immediately while hot. Leftovers can be refrigerated in an airtight container for up to 2 days; reheat gently over low heat with a splash of cream or milk to loosen the sauce.