Fettucini Cajun Recipe

Cook the 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 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Prepare the chicken

While pasta cooks, pat the chicken breasts dry and slice them into 1/2-inch strips. Combine 1 tsp salt and 1 tsp black pepper with the Cajun seasoning (see Cajun Seasoning section) and rub evenly over the chicken strips.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer (cook in batches if necessary) and sear 3–4 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Remove chicken to a plate and tent loosely with foil.

In a small bowl, whisk together paprika, garlic powder, onion powder, dried oregano, dried thyme, and cayenne pepper. Use this to season the chicken as instructed in the 'Prepare the chicken' step. Adjust cayenne to taste if you prefer milder spice.

Prepare onions for frying

Thinly slice the large onion and separate into rings. Place the 1/2 cup flour in a shallow bowl and toss the onion rings lightly with the flour and 1/2 tsp salt, shaking off excess.

Fry the onions

Pour vegetable oil into a medium sauté pan or small pot to a depth of about 1/2 inch and heat over medium-high until shimmering (about 350°F if using a thermometer). Fry the dredged onion rings in batches until golden brown and crisp, 1–2 minutes per side. Transfer to a paper towel-lined plate to drain. Keep warm or at room temperature.

Sauté aromatics

In the same large skillet used for the chicken (wipe out if too browned, leaving any fond), melt 3 tablespoons butter over medium heat. Add the finely diced onion and sauté 4–5 minutes until soft and translucent. Add the minced garlic and cook 30–45 seconds until fragrant.

Make a roux & deglaze

Sprinkle 1 tablespoon flour over the softened onions, stirring to coat and cook 1 minute to remove the raw flour taste. Slowly pour in 1 cup chicken broth while whisking to deglaze the pan and dissolve any browned bits. Bring mixture to a gentle simmer.

Finish the cream sauce

Stir in 1 cup heavy cream and bring back to a gentle simmer. Reduce heat to medium-low and simmer 3–4 minutes until sauce thickens slightly. Whisk in 3 tablespoons grated Parmesan and 1 teaspoon lemon juice. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. If sauce becomes too thick, loosen with up to 1/2 cup reserved pasta water, 1 tablespoon at a time, until you reach a glossy coating consistency.

Combine pasta, chicken & sauce

Add the drained fettuccine to the sauce and toss to coat, adding reserved pasta water as needed to loosen the sauce. Slice or return the cooked chicken strips to the skillet and gently fold into the pasta until evenly distributed and heated through, about 1–2 minutes.

Plate & finish

Divide the fettuccine among serving plates or a family-style dish. Top each portion with a generous handful of fried onions and sprinkle chopped parsley over the top. Taste and adjust salt or pepper as needed, and serve immediately.