Chicken Creamy Fettuccine 🧄

I started on social media specifically Tik Tok was my first platform and one of my recipes beloved by most was my Chicken Creamy Fettuccine! So, I made it again and it’s as good as I remember… Maybe even better? This is the creamiest pasta recipe with the perfect flavor profile, topped with the juiciest, perfectly spiced chicken breasts. For dinner tonight you will be having fettuccine coated in the creamiest sauce flavored with cajun seasoning, sun dried tomatoes, garlic, and a few more sneaky little ingredients to make this your favorite pasta recipe. In my original recipe I used Lawry’s seasoning which is delicious, however this time I tried Dan-O’s new cajun seasoning blend and I think I like it even better! So grab your favorite cajun seasoning blend or use mine and let’s make it!






I have had this Copper Chef Stainless-Steel Titan Fry, 9.5 inch with 8 inch Pan for years and it is my go to pan for all my recipes! I especially use this pan for all my one pot meals because the pan with the lid can go in the oven and it offers maximum heat retention!























🗒 More Delicious Creamy Pasta Recipes
👝 How to Store Leftovers
Store in an air-tight container for 3-5 days in the refrigerator.
🤔 Common Questions
Absolutely! If you like a little less spice just reduce the cajun seasoning by half or just used a blend of onion powder, garlic powder, paprika, salt, pepper, and Italian seasoning!
Absolutely! You can use any kind of pasta you like!
🎥 Items Featured in the Video
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Chicken Creamy Fettuccine
Ingredients
- 2 fat chicken breasts room temperature & patted dry
- 1 tsp italian seasoning
- 1 tsp paprika
- ½ tsp crushed red pepper flakes
- ½ tsp salt
- ½ tsp cracked black pepper
- 2 tbsp cajun seasoning divided
- 2 tbsp vegetable oil
- 3 tbsp butter
- 1 tbsp sun-dried tomato oil
- ¾ lb fettuccine
- ½ an onion chopped
- 5 garlic cloves chopped
- ½ cup julienned sun-dried tomatoes
- 2 cups heavy cream
- ¾ cup pasta water
- ½ cup grated pecorino romano
- 2 cups baby spinach roughly chopped
Instructions
- Take your room temperature chicken breasts and make sure they are patted dry. Place them on a piece of parchment paper and place another piece of parchment paper on top of the chicken breasts. Now, take a meat mallet and pound the chicken breasts until they are thin. Then season the chicken breasts on both sides with Italian seasoning, paprika, crushed red pepper flakes, salt, cracked black pepper, and 1 tbsp cajun seasoning. Set them aside.
- In a pan, heat up vegetable oil and butter on medium-high heat. Once the butter is melty, drizzle in the sun dried tomato oil. Once the pan is hot, add in the seasoned chicken breasts and let them saute on a medium heat for 5 minutes on each side until browned (DON’T MESS WITH IT). Now, transfer that pan with the chicken into a preheated 350°F oven for about 5 minutes or until fully cooked through.
- Boil your fettuccine in salted water according to package directions until al dente.
- Once the chicken is cooked through, remove it from the pan and set the chicken aside to rest. In the SAME pan with the oil (remove some of the oil if necessary) add in onions, garlic, 1 tbsp cajun seasoning, salt (to taste), and cracked black pepper (to taste). Also, add in the sun-dried tomatoes and saute that for about 5 minutes or until translucent and slightly browned.
- Then, pour in the heavy cream and add about ¾ cup of pasta water into that measuring cup. Swish the pasta water around in the measuring cup to get all the excess heavy cream out of it and then add it into the pan. Give everything a stir and bring the pan to a boil. Once the pan comes to a boil, lower it to a simmer, and let that simmer for about 5 minutes until the sauce thickens up. Add in the pecorino romano and stir it into the sauce. Now, add al dente fettuccine and toss the fettuccine with the sauce. Then, add in the chopped spinach and toss that together for a minute until the spinach wilts.
- Slice up your chicken into pieces. Add your creamy fettuccine into a bowl and top it with the sliced chicken. Garnish with more grated pecorino romano. Enjoy!
Video

Notes
- Dont butterfly the chicken breasts just pound it so that it still has substance when you slice it and add it to the pasta
Fantastic! I made this last night and it was a huge hit with the hubby. Thanks for rescuing a boring weeknight, I appreciate you.