Cajun Chicken Alfredo (Printable)

Spicy Cajun-seasoned chicken meets creamy Alfredo sauce in this fusion dish. Ready in 40 minutes for an unforgettable comfort meal.

# What You Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon Cajun seasoning
03 - 1 tablespoon olive oil

→ Pasta

04 - 12 ounces fettuccine or linguine pasta

→ Alfredo Sauce

05 - 2 tablespoons unsalted butter
06 - 3 cloves garlic, minced
07 - 1 1/2 cups heavy cream
08 - 1 cup freshly grated Parmesan cheese
09 - 1/4 teaspoon ground black pepper
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon red pepper flakes

→ Garnish

12 - 2 tablespoons chopped fresh parsley
13 - Extra grated Parmesan cheese for serving

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions until al dente. Reserve 1/2 cup pasta water and drain remaining water. Set pasta aside.
02 - Pat chicken breasts dry with paper towels and rub evenly with Cajun seasoning on both sides.
03 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken breasts and cook 5 to 6 minutes per side until golden and cooked through (internal temperature 165°F). Remove from skillet, let rest 2 to 3 minutes, then slice into strips.
04 - In the same skillet over medium heat, melt butter. Add minced garlic and sauté 30 seconds until fragrant. Pour in heavy cream while whisking constantly and bring to a gentle simmer without boiling.
05 - Stir in Parmesan cheese, black pepper, salt, and red pepper flakes. Simmer 2 to 3 minutes until sauce thickens. If too thick, add reserved pasta water 1 tablespoon at a time until desired consistency is reached.
06 - Add cooked pasta to the skillet and toss thoroughly to coat with Alfredo sauce. Add sliced Cajun chicken and toss again until evenly combined.
07 - Divide among serving plates immediately while hot. Garnish with chopped fresh parsley and additional grated Parmesan cheese.

# Expert Advice:

01 -
  • The Cajun spice wakes up every bite without overwhelming the creamy sauce, so you get comfort and excitement in the same forkful.
  • It comes together in under an hour using ingredients you probably already have, making it perfect for nights when takeout feels too far away.
  • Leftovers reheat beautifully with a splash of cream, which means lunch the next day is something to look forward to.
  • You can dial the heat up or down depending on who's at the table, so it never alienates anyone.
02 -
  • Don't skip reserving the pasta water, it has starch that helps the sauce cling to the noodles and can save a too-thick sauce from turning into cheese glue.
  • Let the chicken rest after cooking or all the juices will run out onto your cutting board instead of staying inside the meat.
  • Use freshly grated Parmesan, the pre-shredded kind has anti-caking agents that can make your sauce gritty and sad.
  • Keep the heat at medium when making the Alfredo, high heat can cause the cream to split and turn grainy instead of silky.
03 -
  • Toast the Cajun seasoning in the dry skillet for 30 seconds before adding the chicken, it wakes up the spices and makes them smell incredible.
  • Use a pasta spoon with teeth to transfer the noodles directly from the pot to the skillet, it brings just enough pasta water with it to help the sauce come together.
  • Add the Parmesan off the heat and stir it in slowly, this prevents it from clumping or turning grainy.
  • If you want a restaurant-style presentation, twirl a portion of pasta with tongs and place it in the center of the plate, then fan the chicken slices on top.
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