Golden Cajun Chicken Fusilli in Creamy Parmesan Sauce
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Golden Cajun Chicken Fusilli in Velvety Parmesan Cream Sauce – Creamy, Spicy & Irresistible
I still remember the first time I made this creamy Cajun chicken fusilli in my tiny NYC apartment kitchen, and the smell drifting out into the hallway made my neighbor knock on my door to ask what I was cooking. That golden, spicy chicken hit the pan with a sizzle that felt like home, even though I was thousands of miles from my mother’s kitchen in Morocco. She taught me that the secret to any great dish is layering flavor with patience and love — and this Golden Cajun Chicken Fusilli in Velvety Parmesan Cream Sauce with Spinach and Sun-Dried Tomato Gems is the perfect example of that philosophy in action.
Imagine tender, golden-seared chicken strips coated in bold Cajun spices, nestled in a velvety Parmesan cream sauce that’s so smooth it practically wraps itself around every single fusilli curl. The spinach wilts gently into the sauce, while the sun-dried tomatoes add little bursts of sweet, tangy intensity that cut through the richness. It’s the kind of dish that feels fancy enough for a dinner party but comes together in just 35 minutes on a busy weeknight. The sauce work? That’s classic French training showing up — low heat, patience, and the good Parmesan, not the stuff in a can.
I’ve tested this recipe more times than I can count to make sure it’s absolutely foolproof for home cooks. My twist? A quick marinade using the oil from the sun-dried tomatoes, plus a French-inspired cream sauce technique that keeps the cheese silky smooth without any graininess. In this post, I’ll share my 💡 Stella’s Pro Tip for keeping the chicken impossibly juicy, plus a ⚠️ Common Mistake to Avoid that can turn your creamy sauce into a separated mess. Let’s get cooking — I can’t wait for you to taste this.
Why This Creamy Cajun Chicken Fusilli Recipe Is the Best
The flavor secret here is something I picked up in my Paris culinary training: you don’t just add cream and cheese — you build a velvety emulsion that hugs every ingredient. The Cajun seasoning I use is a blend I make myself, inspired by the warm spices I grew up with in Morocco — think smoked paprika, cayenne, garlic, and a whisper of oregano. It’s bold but not overpowering, and the golden sear on the chicken locks in those spices so every bite delivers a little warmth that builds beautifully.
Texture is everything in this dish, and I’ve perfected the balance. The sun-dried tomatoes are rehydrated just enough in the cream to stay plump and tender rather than chewy. The spinach wilts at the very end to keep its bright green color and delicate texture. And the sauce — oh, the sauce — is silky, rich, and clings perfectly to the fusilli ridges because I add the cheese off the heat, a French technique that prevents clumping and ensures that velvety finish every single time.
This recipe is foolproof because I’ve streamlined every step for the home cook. No complicated techniques, no hard-to-find ingredients — just bold Cajun flavor, creamy Parmesan goodness, and a clear method that works. Whether you’re a busy parent, a college student, or someone who just loves great pasta, this Cajun chicken pasta comes together in one skillet in 35 minutes. Plus, I’ve included substitution options so you can make it dairy-free, gluten-free, or swap in whatever pasta you have on hand.
Creamy Cajun Chicken Fusilli Ingredients
I source most of my ingredients from the Union Square Greenmarket in NYC and my favorite little Italian specialty shop in Brooklyn. The sun-dried tomatoes I get from a small vendor who packs them in olive oil with herbs — the oil alone is liquid gold for cooking. When I smell the smoked paprika, I’m transported back to the spice souk in Marrakech, where my mother taught me to judge a spice by its color and aroma. Let me walk you through the ingredients you’ll need for this chicken spinach sun-dried tomato pasta.
Ingredients List
- 12 oz fusilli pasta
- 2 boneless skinless chicken breasts, sliced into strips
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
- 3 cups fresh spinach
- 1 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Ingredient Spotlight
Sun-dried tomatoes are one of my favorite secret weapons — they bring a concentrated sweetness and a tangy pop that balances the cream and spice. Look for oil-packed ones in the Italian section of your grocery store; they’re tender and ready to use. If you can only find dry-packed, rehydrate them in warm water for 15 minutes and then pat dry. The oil they’re packed in is amazing for cooking the chicken, so don’t throw it away!
The Parmesan cheese is non-negotiable in this Cajun parmesan cream sauce pasta. I use a Microplane to grate it fresh from a block — pre-shredded cheese contains anti-caking agents that make the sauce grainy. For the best flavor, look for Parmigiano-Reggiano or Grana Padano. It’s pricier, but a little goes a long way, and the texture it gives this sauce is absolutely worth it.
Heavy cream is the base of the velvety sauce. I prefer organic heavy cream from a local dairy — it has a richer flavor and fewer stabilizers. For a lighter version, you can use half-and-half, but keep the heat low to prevent curdling. And the Cajun seasoning? I make my own blend with smoked paprika, cayenne, garlic powder, onion powder, dried thyme, and a pinch of cayenne. It’s fresher than store-bought and you can adjust the heat to your liking.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Heavy cream | Half-and-half + 1 tbsp butter | Lighter body, still creamy but less rich |
| Parmesan cheese | Pecorino Romano | Saltier, sharper flavor; grate finely |
| Cajun seasoning | Smoked paprika + cayenne + garlic powder | Custom heat level, similar depth |
| Fusilli pasta | Penne, rigatoni, or rotini | Similar sauce-catching ridges |
| Fresh spinach | Frozen spinach, thawed and squeezed dry | Softer texture, add at the end |
How to Make Golden Cajun Chicken Fusilli — Step-by-Step
Making this creamy Cajun chicken fusilli is easier than you think. Just follow these steps, and I’ll guide you through each one with the tips I’ve learned from years of professional cooking and recipe testing.
Step 1: Cook the Pasta
Bring a large pot of generously salted water to a boil. Add the 12 oz fusilli and cook according to package directions until al dente — usually about 10 to 12 minutes. Reserve about 1 cup of pasta water before draining, then drain the pasta and set it aside. The salted water is your first chance to season the pasta from the inside out, so don’t be shy with the salt.
💡 Stella’s Pro Tip: Don’t rinse the pasta after draining! The starch on the surface helps the velvety Parmesan cream sauce cling to every curl. Just let it sit in the colander with a tiny drizzle of olive oil to prevent sticking.
Step 2: Season the Chicken
In a medium bowl, toss the sliced chicken breasts with 1 tablespoon of Cajun seasoning, 1 teaspoon of smoked paprika, and 1/2 teaspoon of garlic powder. Make sure every strip is evenly coated — use your hands for the best coverage. Let the chicken sit for 5 minutes to absorb the spices while you preheat the skillet.
⚠️ Common Mistake to Avoid: Don’t overcrowd the pan when you cook the chicken. If the strips are too close together, they’ll steam instead of sear, and you’ll lose that beautiful golden crust. Cook in a single layer.
Step 3: Sear the Chicken
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers. Add the seasoned chicken strips in a single layer and cook for about 5 to 6 minutes, turning once halfway through, until golden brown on both sides and cooked through. The internal temperature should reach 165°F. Remove the chicken to a plate and set aside.
💡 Stella’s Pro Tip: For extra flavor, use the oil from the sun-dried tomatoes instead of olive oil. It adds a subtle sweetness that pairs beautifully with the Cajun spices. I learned this trick from a little trattoria in Paris that used tomato oil for everything.
Step 4: Start the Sauce
Reduce the heat to medium and add 2 tablespoons of butter to the same skillet. Once it melts, add the minced garlic and cook for about 30 seconds until fragrant — don’t let it brown. The fond (those delicious browned bits) from the chicken will start to incorporate into the butter, which is flavor gold.
⚠️ Common Mistake to Avoid: Garlic burns very quickly. If you see it turning brown, remove the skillet from the heat for a few seconds while you stir. Burnt garlic will make the entire sauce taste bitter.
Step 5: Add Cream and Tomatoes
Pour in 1 cup of heavy cream and add the 1/2 cup of chopped sun-dried tomatoes. Stir everything together, scraping the bottom of the skillet with a wooden spoon to release all the flavorful browned bits. Let the sauce simmer gently for 2 minutes — don’t let it boil hard or the cream could separate.
💡 Stella’s Pro Tip: If you want the sun-dried tomatoes extra tender, add them a minute before the cream and let them soften in the butter first. This is my go-to trick for preventing them from becoming chewy in the final dish.
Step 6: Wilt the Spinach
Add the 3 cups of fresh spinach to the skillet and stir constantly for about 2 minutes until it’s just wilted. The spinach will reduce significantly, so don’t worry if it looks like a mountain at first. You want it tender but still bright green, not mushy.
⚠️ Common Mistake to Avoid: Adding the spinach all at once without stirring can lead to uneven wilting. Add it in handfuls, tossing gently as each batch softens. This also prevents the pan from cooling down too much.
Step 7: Finish the Sauce
Reduce the heat to low. Sprinkle in 1 cup of freshly grated Parmesan cheese and stir gently until it melts completely into the sauce. The sauce should be smooth, velvety, and slightly thickened. Season with salt and pepper to taste — remember the Parmesan is salty, so go easy on the salt.
💡 Stella’s Pro Tip: Always add Parmesan off the direct heat or at very low heat and stir in one direction. This French technique keeps the cheese proteins from clumping and ensures a silky smooth sauce every time.
Step 8: Combine and Serve
Return the cooked chicken and any accumulated juices to the skillet. Add the drained fusilli and toss everything together gently until the pasta and chicken are evenly coated in the sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up. Serve immediately, garnished with fresh parsley.
⚠️ Common Mistake to Avoid: Don’t let the finished dish sit before serving. The pasta will absorb the sauce and become dry. If you need to wait, add an extra splash of cream or pasta water right before serving to revive it.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Cook fusilli | 10–12 min | Al dente with a tiny white core |
| 2 | Season chicken | 5 min rest | Even red-orange coating |
| 3 | Sear chicken | 5–6 min | Golden brown, 165°F internal |
| 4 | Sauté garlic | 30 seconds | Fragrant, not browned |
| 5 | Simmer cream + tomatoes | 2 min | Gentle bubbles, sauce thickens slightly |
| 6 | Wilt spinach | 2 min | Bright green, reduced in volume |
| 7 | Add Parmesan | 1–2 min | Smooth, velvety, no clumps |
| 8 | Toss and serve | 1–2 min | Evenly coated, glossy |
Serving & Presentation
This golden chicken pasta recipe deserves a beautiful presentation. I like to twirl the fusilli into a neat nest in the center of a shallow bowl using tongs, then arrange the chicken strips on top so they catch the light. A final sprinkle of fresh parsley adds a pop of green, and if I’m feeling extra fancy, I’ll add a few shavings of Parmesan and a crack of black pepper right before serving. The contrast of the golden chicken, creamy sauce, green spinach, and red tomato gems is simply stunning.
In my NYC kitchen, I often serve this with a simple arugula salad dressed with lemon and olive oil — the peppery greens cut through the richness of the sauce beautifully. A side of garlic bread is also a favorite for sopping up every last drop of that Cajun parmesan cream sauce. If you’re hosting, pair it with a crisp Sauvignon Blanc or a light Pinot Noir, and watch everyone go quiet as they take their first bites.
For a touch of my Moroccan roots, I sometimes sprinkle a pinch of toasted cumin seeds over the top — it sounds unexpected, but the earthy warmth is a perfect match for the Cajun spice. My mother always said that the best dishes tell a story, and this one carries mine: the spices of Morocco, the technique of Paris, and the hustle of New York City, all in one bowl.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Arugula salad, garlic bread, roasted broccoli | Bright acidity or crunch balances creamy richness |
| Sauce / Dip | Extra cream sauce, chili crisp, lemon wedge | Adds heat, acidity, or more creaminess |
| Beverage | Sauvignon Blanc, light Pinot Noir, sparkling water with lemon | Crisp wine cuts spice and cream |
| Garnish | Fresh parsley, Parmesan shavings, toasted cumin seeds | Adds color, texture, and aromatic finish |
Make-Ahead, Storage & Reheating
As much as I love this creamy Cajun chicken fusilli fresh, I know life gets busy. I often make a double batch on Sunday so I have lunch ready for the first half of the week. The key is undercooking the pasta just slightly so it doesn’t turn mushy when reheated. Here’s how to store and reheat like a pro — tested in my own tiny NYC kitchen, where fridge space is prime real estate.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Airtight container | 3–4 days | Add splash of cream or milk, reheat gently over medium-low, stirring often |
| Freezer | Freezer-safe container or bag | Up to 2 months | Thaw overnight in fridge, reheat with a splash of cream, stir gently |
| Make-Ahead | Prepare sauce separately, store with pasta | Up to 2 days in advance | Cook pasta 1 min less than al dente, combine when reheating |
When reheating, the most important thing is to go low and slow. High heat will make the cream sauce separate and turn greasy. I add a splash of milk or cream and stir constantly until everything is hot and silky again. This is my Sunday meal-prep secret — it tastes almost as good as fresh, especially if you reserve a little extra Parmesan to sprinkle on top after reheating.
Variations & Easy Swaps
One of the things I love most about this Cajun parmesan cream sauce pasta is how versatile it is. Over the years, I’ve tested countless variations — from dairy-free versions for my lactose-intolerant friends to spicy twists inspired by my trips back to Morocco. Here are three of my favorite ways to change it up, all tested and approved in my own kitchen.
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Harissa-Cajun Fusion | Add 1 tbsp harissa paste to the cream sauce | Extra heat & North African flair | Easy |
| Dairy-Free / Lighter | Use coconut cream + nutritional yeast | Lactose-free, vegan option | Medium |
| Seasonal Spring Twist | Swap spinach for asparagus + peas | Spring farmers market bounty | Easy |
Harissa-Cajun Fusion
This is my little nod to Morocco! Stir in 1 tablespoon of harissa paste (I like the rose harissa from my local Middle Eastern market) into the cream along with the sun-dried tomatoes. The harissa adds a smoky, complex heat that deepens the Cajun spices. It’s not overwhelmingly spicy — just warm and aromatic. If you can’t find harissa, a teaspoon of sriracha plus a pinch of smoked paprika works beautifully. This version is incredible with grilled shrimp instead of chicken.
Dairy-Free / Lighter Version
For my friends who go dairy-free, I’ve tested this with full-fat coconut cream and it’s surprisingly luscious. Use 1 cup of coconut cream (not milk) and replace the Parmesan with 3 tablespoons of nutritional yeast plus 1 tablespoon of white miso for umami. The sauce is slightly thinner but still velvety, with a subtle coconut sweetness that pairs beautifully with the Cajun spice. Cook the butter out and use olive oil instead. It’s not the same, but it’s genuinely delicious in its own right.
Seasonal Spring Twist
When spring hits the Union Square Greenmarket, I swap the spinach for 1 cup of blanched asparagus cut into 2-inch pieces and 1/2 cup of fresh peas. Add them right after the cream sauce simmers, and let them warm through for 1-2 minutes. The bright green against the golden sauce is gorgeous, and the sweetness of the peas balances the spice. This version feels lighter and brighter — perfect for a warm evening on my tiny NYC balcony.
What is the best way to cook the chicken for Golden Cajun Chicken Fusilli to keep it juicy?
The best way to keep the chicken juicy is to sear it in a hot skillet over medium-high heat for about 5–6 minutes, turning once, until golden brown and cooked through to 165°F. Don’t overcrowd the pan — if the chicken strips are too close together, they’ll steam instead of sear, which dries them out. I also let the chicken rest for 5 minutes after cooking before slicing or adding it back to the sauce. A quick tip from my Paris training: pat the chicken dry before seasoning so the spice adheres better and the surface sears, not steams.
Can I use a substitute for heavy cream in the velvety Parmesan cream sauce?
Yes, you can substitute the heavy cream with half-and-half mixed with 1 tablespoon of melted butter for a lighter but still creamy sauce. For a dairy-free option, full-fat coconut cream works beautifully — it adds a subtle sweetness that complements the Cajun spices. Just know that the sauce will be slightly thinner and less rich with either substitute. Avoid using milk alone, as it can curdle at higher heat and won’t give you that velvety texture. I’ve also used crème fraîche in a pinch, which adds a pleasant tanginess.
How do I prevent the sun-dried tomatoes from becoming too chewy in the pasta dish?
To prevent sun-dried tomatoes from becoming chewy, use oil-packed tomatoes and drain them well, then add them to the sauce early — let them simmer in the cream for at least 2 minutes to rehydrate and soften. If you’re using dry-packed sun-dried tomatoes, soak them in warm water for 15 minutes before chopping. Another trick I love: sauté them in the butter for about 30 seconds before adding the cream. This softens them further and releases their flavor into the fat, which then carries it through the entire sauce. Chop them into small 1/4-inch pieces so they’re tender in every bite.
What type of pasta works best if I don’t have fusilli for this Cajun chicken recipe?
If you don’t have fusilli, the best substitutes are any short pasta with ridges or curves that can hold the creamy sauce. I recommend penne, rigatoni, rotini, or campanelle. The ridges and hollow centers catch the sauce beautifully, just like fusilli does. For a long pasta option, fettuccine or pappardelle are great choices, though the sauce-to-pasta ratio is slightly different. Avoid very smooth pasta like angel hair or spaghetti, as the velvety Parmesan cream sauce won’t cling as well. Whatever you choose, cook it al dente for the best texture.
Can I make Golden Cajun Chicken Fusilli ahead of time for a dinner party?
Yes, you can make this dish ahead, but I recommend a specific method for the best results. Cook the pasta 1 minute less than al dente, prepare the sauce separately, and store them together in an airtight container in the refrigerator for up to 2 days. When ready to serve, reheat gently in a skillet over medium-low heat with a splash of cream or reserved pasta water, stirring frequently until hot and creamy. This method prevents the pasta from becoming mushy. I’ve used this trick for dinner parties in my NYC apartment, and it works beautifully!
How do I make the Cajun seasoning from scratch for this recipe?
Making Cajun seasoning at home is simple and allows you to adjust the heat. Mix 2 tablespoons of smoked paprika, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 teaspoon of cayenne pepper (adjust to taste), 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, and 1/2 teaspoon of black pepper. Store in an airtight jar for up to 6 months. I like to add a pinch of cumin from my Moroccan spice collection for extra warmth. This blend is perfect for this golden chicken pasta recipe and also works great on fish or roasted vegetables.
What can I use instead of chicken in this Cajun pasta recipe?
This creamy Cajun chicken fusilli is incredibly versatile. For a seafood option, try large shrimp or scallops — sear them 2–3 minutes per side until pink and cooked through. For a vegetarian version, I love using thick slices of halloumi cheese (seared until golden) or roasted cauliflower florets that get slightly charred in the skillet. Andouille sausage is another classic Cajun choice that adds smoky depth. If you’re swapping proteins, keep the cooking time similar and adjust based on doneness. The sauce and seasoning work beautifully with any of these options.
How do I prevent the cream sauce from separating or becoming grainy?
The key to a silky, velvety Parmesan cream sauce is low heat and patience. Never let the cream boil hard — keep it at a gentle simmer. Always add the Parmesan cheese off the direct heat or at very low heat, stirring in one direction to keep the proteins from clumping. Use freshly grated Parmesan from a block, not pre-shredded cheese, which contains anti-caking agents that cause graininess. If the sauce does start to look separated, remove the pan from the heat immediately and whisk in a splash of cold cream or a tiny pat of butter to bring it back together.
Can I freeze leftover Golden Cajun Chicken Fusilli?
Yes, you can freeze this dish for up to 2 months, but the texture of the cream sauce will change slightly upon thawing. To freeze, let the pasta cool completely, then transfer it to a freezer-safe container or bag, pressing out as much air as possible. When you’re ready to eat, thaw overnight in the refrigerator. Reheat gently in a skillet over medium-low heat with a splash of cream or milk, stirring constantly until hot and smooth. The sauce may be slightly thinner after freezing, but the flavor will still be delicious. I recommend adding a fresh sprinkle of Parmesan and parsley at the end.
What is the unique angle in your version of this Cajun chicken pasta?
My unique angle is the combination of three culinary worlds that I carry with me: the bold spice philosophy from my Moroccan mother’s kitchen, the precise French technique for velvety cream sauces learned in Paris, and the fresh, market-driven energy of New York City. I use the oil from the sun-dried tomatoes to cook the chicken, a trick from a Parisian trattoria that adds depth. I finish the sauce off the heat using a French emulsification technique to keep it silky. And I add a whisper of cumin — a nod to Morocco — that plays beautifully with the Cajun spices. It’s a pasta with a passport, and I’m so proud of it.
Share Your Version!
I absolutely love hearing how this recipe turns out in your kitchen. If you make this Golden Cajun Chicken Fusilli in Velvety Parmesan Cream Sauce with Spinach and Sun-Dried Tomato Gems, leave a star rating and a comment below — tell me what you served it with, or if you tried one of the variations. Your feedback helps other readers decide to make it, and it makes my day every single time.
Snap a photo of your golden chicken and creamy sauce and tag me over on Instagram or Pinterest — I’m @leosfoods on Instagram and @stellarecipeblog on Pinterest. I always say that the best recipes are the ones we share, so don’t be shy. And here’s a question for you: what’s one ingredient you love to add to creamy pasta that surprises people? I’m always looking for new ideas from this amazing community. From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Stella 🧡
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Golden Cajun Chicken Fusilli in Velvety Parmesan Cream Sauce with Spinach and Sun-Dried Tomato Gems
A creamy and spicy pasta dish featuring Cajun-seasoned chicken, tender spinach, and sweet sun-dried tomatoes in a velvety Parmesan cream sauce, served over fusilli pasta.
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
- 12 oz fusilli pasta
- 2 boneless skinless chicken breasts, sliced into strips
- 1 tablespoon olive oil
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
- 3 cups fresh spinach
- 1 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the fusilli according to package directions until al dente. Drain and set aside.
- In a bowl, toss the chicken strips with Cajun seasoning, smoked paprika, and garlic powder.
- Heat olive oil in a large skillet over medium-high heat. Cook the chicken strips until golden and cooked through, about 5-6 minutes. Remove and set aside.
- In the same skillet, melt the butter over medium heat. Add the garlic and cook for 30 seconds until fragrant.
- Pour in the heavy cream and add the sun-dried tomatoes. Stir and let simmer for 2 minutes.
- Add the spinach and stir until wilted, about 2 minutes.
- Reduce heat to low and stir in the Parmesan cheese until melted and smooth. Season with salt and pepper.
- Return the cooked chicken and any juices to the skillet. Add the cooked fusilli and toss to coat evenly with the sauce.
- Serve immediately, garnished with fresh parsley.
Notes
For extra flavor, use the oil from the sun-dried tomatoes to cook the chicken. Adjust Cajun seasoning to spice preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Cajun-inspired American
Nutrition
- Calories: 650
- Sugar: 6g
- Fat: 35g
- Carbohydrates: 55g
- Protein: 35g
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