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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Bring a large pot of generously salted water to a boil.
Add the fettuccine or spaghetti and cook until just al dente according to the package instructions.
Reserve approximately 2 cups of pasta water before draining.
Drain the pasta and lightly toss with a small amount of olive oil to prevent sticking. Set aside.
Place the chicken in a large bowl.
Add Cajun seasoning, paprika, garlic powder, onion powder, black pepper, salt, fresh thyme, and olive oil.
Mix well until the chicken is evenly coated.
Allow the chicken to marinate for 15–20 minutes if time permits.
Heat a large skillet or sauté pan over medium-high heat.
Add a little olive oil and cook the chicken in batches to avoid overcrowding.
Sear until golden brown and nearly cooked through.
Remove the chicken from the pan and set aside.
Using the same pan, reduce the heat to medium.
Add the butter and olive oil.
Add the diced onions and sauté for 3–4 minutes until softened.
Add the garlic, red bell pepper, and green bell pepper.
Cook for another 2–3 minutes until fragrant.
Pour in the white wine and scrape the bottom of the pan to release all the flavour from the cooked chicken.
Allow the wine to reduce by approximately half.
Add coconut milk, heavy cream, chicken stock, Cajun seasoning, fresh thyme, and chili flakes, if using.
Stir well and bring the sauce to a gentle simmer.
Allow it to cook for approximately 8–10 minutes until it begins to thicken.
Add the grated Parmesan cheese gradually, stirring continuously until melted and incorporated.
Do not boil the sauce aggressively, as high heat can cause dairy-based sauces to separate.
Taste and adjust with salt and freshly cracked black pepper.
Return the cooked chicken to the sauce.
Add the fresh lime juice.
Allow the chicken to finish cooking gently in the sauce for approximately 3–5 minutes.
Add the cooked fettuccine or spaghetti and toss gently until evenly coated.
If the sauce becomes too thick, add small amounts of the reserved pasta water until you reach the desired consistency.
Remove from the heat.
Finish with fresh chopped parsley, additional Parmesan cheese, fresh thyme, and optional chili flakes.
Serve immediately while hot and creamy.
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The balance between the coconut and Cajun seasoning is the key to this dish. The coconut milk should soften the spice rather than completely hide it.
For the best flavour, use a dry white wine such as Sauvignon Blanc or Pinot Grigio. Allow the wine to reduce properly before adding the coconut milk and cream, as this concentrates the flavour and prevents the wine from overpowering the sauce.
Do not overcook the pasta. Keep it slightly firm because it will continue absorbing the creamy coconut sauce after being added to the pan.
Can I use a different type of pasta?
Yes, you can use any pasta of your choice, but fettuccine or spaghetti works best for this recipe.
Is there a substitute for coconut milk?
You can use heavy cream or a combination of cream and milk, but it will alter the tropical flavor.
Can I make this dish less spicy?
Yes, reduce the amount of Cajun seasoning and omit the chili flakes to make it less spicy.
What can I use instead of white wine?
You can substitute white wine with chicken broth or a splash of apple cider vinegar for acidity.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Chef Trap (Neil Matty) is a Caribbean-born professional chef with over 20 years of culinary experience. From leading kitchens across the Caribbean and internationally to working aboard cruise lines, Chef Trap has built his reputation around bold flavors, creativity, and unforgettable dining experiences. Now specializing in private dining and villa experiences, Chef Trap brings restaurant quality cuisine directly to his clients, combining Caribbean influence with international culinary techniques and a personal touch that makes every meal memorable.
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