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A low carb Cajun chicken pasta recipe from Mellissa Sevigny of I Breathe Im Hungry

Cajun Chicken Pasta – Low Carb & Gluten Free


  • Author: Mellissa Sevigny
  • Yield: 4 servings 1x

Description

Homemade low carb fettuccine noodles and tender chunks of chicken are smothered in a spicy Cajun cream sauce that will make you weep with joy. Seriously.


Ingredients

Units Scale

For the Cajun chicken:

  • 1 Tbsp butter
  • 1 lb chicken cutlets
  • 1 tsp cajun seasoning
  • 1 Tbsp butter
  • 1 tsp garlic, minced
  • 1/2 cup chopped tomatoes
  • 1/4 cup chopped scallions
  • 1/4 cup dry white wine
  • 1/2 cup chicken broth
  • 1/4 cup heavy whipping cream
  • 1/2 cup shredded Monterrey jack (or other) cheese
  • 1 oz cream cheese
  • 1 tsp cajun seasoning (or more to taste)
  • 1/4 cup cilantro, chopped (optional)
  • salt and pepper to taste

For the fettuccine:

  • 8 eggs
  • 4 oz cream cheese
  • 1/8 tsp salt
  • 1/8 tsp garlic powder
  • 1/8 tsp black pepper

Instructions

To make the Cajun chicken:

  1. Season the chicken cutlets with cajun seasoning on both sides.
  2. Melt 1 Tbsp butter in a large saute pan.
  3. Cook the chicken in the butter for about 2 minutes per side (or until just cooked through)
  4. Remove chicken and set aside.
  5. Add remaining Tbsp butter and minced garlic to the pan.
  6. Cook garlic for 1-2 minutes or until fragrant.
  7. Add the tomatoes to the pan and cook for 2 minutes.
  8. Add the wine and cook for 2 minutes.
  9. Add the chicken broth and cajun seasoning and cook for five minutes.
  10. Whisk in the heavy whipping cream, cream cheese and shredded cheese. Keep stirring over medium heat until thick and bubbly – about 2 minutes.
  11. Add the scallions and chopped cilantro and remove from heat.

To make the fettuccine:

  1. Blend the eggs, cream cheese, salt, garlic powder, and pepper in a blender.
  2. Let the batter rest for 5 minutes, then pour into a parchment-lined and greased sheet pan approximately 18 x 13. (You can use a 13 x 9 and do two batches if necessary.)
  3. Bake at 325 for 8 – 10 minutes or until just set.
  4. Remove and let cool for about 5 minutes.
  5. Using a spatula, gently release the sheet of “pasta” from the pan or parchment paper.
  6. Roll it up and slice with a sharp knife into 1/8 inch thick slices. Gently unroll and set aside.
  7. Divide the pasta into four servings and top with 4 oz chicken and 1/3 cup of sauce.

Notes

Serving size 1 generous cup pasta, 4 oz chicken, approximately 1/3 cup sauce

  • Category: Low Carb Main Dish
  • Cuisine: Cajun

Nutrition

  • Calories: 543
  • Fat: 39
  • Carbohydrates: 4g net
  • Protein: 46

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