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To truly appreciate creamy Cajun chicken pasta, one must understand the vibrant roots of Cajun cuisine. Originating from the Acadian settlers in Canada who were exiled to Louisiana, Cajun cooking embodies a rich cultural history influenced by French, African, Spanish, and Native American culinary traditions. The cuisine is known for its bold flavors, hearty ingredients, and a spirit of improvisation that reflects the resourcefulness of its creators.

Creamy Cajun Chicken Pasta

Indulge in a comforting bowl of Creamy Cajun Chicken Pasta! This flavorful dish combines tender fettuccine with perfectly seasoned chicken, vibrant bell peppers, and a rich, creamy sauce infused with Cajun spice. Ready in just 30 minutes, it's perfect for a weeknight dinner or a gathering with friends. Topped with fresh parsley and grated Parmesan, this recipe is sure to impress. Enjoy a taste of the South in your own kitchen!
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Ingredients
  

8 oz fettuccine pasta

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

2 tablespoons Cajun seasoning

2 tablespoons olive oil

3 cloves garlic, minced

1 cup diced bell peppers (red and green)

1 cup heavy cream

1 cup chicken broth

1 cup grated Parmesan cheese

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the fettuccine according to package instructions until al dente. Drain and set aside. Reserve a bit of the pasta water.

    In a large bowl, combine the chicken pieces with Cajun seasoning, ensuring they are evenly coated.

      In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set it aside.

        In the same skillet, add the minced garlic and diced bell peppers. Sauté for about 2-3 minutes until the peppers are tender.

          Reduce heat to medium and pour in the chicken broth and heavy cream. Stir to combine and let it simmer for about 3-4 minutes, allowing it to thicken slightly.

            Add the cooked chicken back to the skillet and stir in the grated Parmesan cheese. If the sauce is too thick, add a bit of reserved pasta water to reach your desired consistency.

              Toss the cooked fettuccine in the creamy sauce until well coated. Season with salt and pepper to taste.

                Serve hot, garnished with chopped parsley.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4