Cajun Chicken Pasta - Low Carb & Gluten Free
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.
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.
- salt and pepper to taste
- 8 eggs
- 1/2 cup chopped tomatoes
- 1/8 tsp black pepper
- 1/4 cup dry white wine
- 1/2 cup chicken broth
- 1/8 tsp salt
- 1 tbsp butter
- 1/4 cup chopped scallions
- 1/4 cup heavy whipping cream
- 1 tsp cajun seasoning
- 4 oz cream cheese
- 1/4 cup cilantro chopped (optional)
- 1/8 tsp garlic powder
- 1 tsp garlic minced
- 1 lb chicken cutlets
- 1/2 cup shredded monterrey jack (or other) cheese
- 1 oz cream cheese
- 1 tsp cajun seasoning (or more to taste)
- Carbohydrate 15.9027651648784 g
- Cholesterol 274.35572614404 mg
- Fat 63.0842079426841 g
- Fiber 0.373177082916101 g
- Protein 60.4103561048155 g
- Saturated Fat 25.072009429711 g
- Serving Size 1 1 serving (597g)
- Sodium 686.580519435594 mg
- Sugar 15.5295880819623 g
- Trans Fat 5.82747926103231 g
- Calories 883 calories
Step-by-step
- Season the chicken cutlets with cajun seasoning on both sides.
- Melt 1 Tbsp butter in a large saute pan.
- Cook the chicken in the butter for about 2 minutes per side (or until just cooked through)
- Remove chicken and set aside.
- Add remaining Tbsp butter and minced garlic to the pan.
- Cook garlic for 1-2 minutes or until fragrant.
- Add the tomatoes to the pan and cook for 2 minutes.
- Add the wine and cook for 2 minutes.
- Add the chicken broth and cajun seasoning and cook for five minutes.
- Whisk in the heavy whipping cream, cream cheese and shredded cheese. Keep stirring over medium heat until thick and bubbly - about 2 minutes.
- Add the scallions and chopped cilantro and remove from heat.
- Blend the eggs, cream cheese, salt, garlic powder, and pepper in a blender.
- 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.)
- Bake at 325 for 8 - 10 minutes or until just set.
- Remove and let cool for about 5 minutes.
- Using a spatula, gently release the sheet of "pasta" from the pan or parchment paper.
- Roll it up and slice with a sharp knife into 1/8 inch thick slices. Gently unroll and set aside.
- Divide the pasta into four servings and top with 4 oz chicken and 1/3 cup of sauce.
Heavy cream acts as the primary structural anchor in this dish, preventing the sharp capsaicin compounds in the Cajun seasoning from dominating the palate while simultaneously emulsifying the pan drippings into a cohesive coating. Culinary history shows that modern adaptations of Cajun-Italian fusion dishes frequently rely on heavy reductions to bridge the gap between spicy seasoning blends and rich dairy. When scaling this recipe upward for larger groups, maintain a wide sauté pan rather than a deep pot to ensure the white wine and chicken broth reduce efficiently within the specified five-minute window.
Adjusting Yields and Proportions
Modifying egg-based pasta dough requires careful adherence to surface area ratios because the sheet pan method depends on a thin, even layer that bakes at 325 degrees Fahrenheit for eight to ten minutes until just set. Doubling the egg batter without expanding the baking surface area results in an overly thick sheet that resists clean slicing into standard eighth-inch ribbons. Whisking the eggs and cream cheese thoroughly before resting the batter for five minutes allows trapped air to dissipate, preventing tears when releasing the baked sheet from the parchment paper.
- If the cream sauce separates during reduction, whisk in a tablespoon of warm chicken broth to restore the emulsion.
- When doubling the chicken cutlets, sear them in two separate batches to avoid overcrowding the pan and dropping the butter temperature below the optimal sizzle point.
- Store leftover homemade egg noodles in an airtight container for no longer than two days to prevent excess moisture softening the texture.
