Go Back

Creamy Cajun Chicken Fettuccine with Garlic Mozzarella Cheese Sauce

A warm, creamy dish featuring Cajun-seasoned chicken and fettuccine pasta, enveloped in a luscious garlic mozzarella cheese sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 12 oz Fettuccine Pasta Use high-quality pasta for the best texture; look for brands like Barilla or De Cecco.
  • 2 large Chicken Breast (about 1 lb) Opt for organic if possible; it has a richer taste.
Seasonings and Sauces
  • 2 tablespoons Cajun Seasoning A homemade blend can be exceptional, or you can use Zatarain’s for convenience.
  • 4 tablespoons Butter I prefer unsalted for better control of saltiness.
  • 4 cloves Garlic (minced) Fresh garlic works wonders; don’t use the jarred stuff.
  • 1.75 cups Heavy Cream Make sure it's the full-fat version for that dreamy creaminess.
  • 1 cup Mozzarella Cheese (shredded) Use fresh mozzarella for better melting; brands like Galbani are a good choice.
  • 0.5 cup Parmesan Cheese (grated) A must for that traditional pasta flavor. Look for Parmigiano-Reggiano for the best quality.
  • 2 tablespoons Olive Oil Good quality extra virgin olive oil is key for a rich taste.
  • to taste Salt and Pepper I always recommend using freshly cracked black pepper for better flavor.
  • for garnish Chopped Parsley Fresh herbs add a touch of brightness — don’t skip this!

Method
 

Preparation
  1. Begin by boiling a large pot of salted water. Add your fettuccine and cook according to package instructions until al dente, usually about 10-12 minutes. Remember to reserve a cup of pasta water before draining it!
  2. While the pasta cooks, season both sides of the chicken breasts generously with Cajun seasoning, salt, and pepper. In a large skillet, heat the olive oil over medium-high heat. Cook the chicken for about 6-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F).
Making the Sauce
  1. In the same skillet, add the butter and minced garlic. Sauté for about a minute until fragrant (don’t let it burn!).
  2. Pour in the heavy cream, scraping up any browned bits from the bottom for flavor. Let it simmer for about 3-4 minutes until it thickens slightly.
  3. Add in the shredded mozzarella cheese and grated Parmesan, stirring until melted and creamy. If the sauce is too thick, adjust with reserved pasta water until you reach the desired consistency.
Combining
  1. Slice your cooked chicken and combine it gently with the pasta and sauce in the skillet. Toss to coat evenly.
  2. Serve immediately, garnished with chopped parsley, and maybe a sprinkle of extra Parmesan.

Notes

Quality ingredients elevate your dish immensely. Cook the chicken ahead of time to save time. Store leftovers in an airtight container for up to 3 days.