Cajun Chicken Alfredo (Print Version)

Spicy Cajun-seasoned chicken paired with creamy Alfredo sauce and fettuccine. Southern flair meets Italian comfort in this 40-minute fusion dish.

# 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 the remaining water. Set aside.
02 - While pasta cooks, pat chicken breasts dry with paper towels and rub evenly with Cajun seasoning on all sides.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5 to 6 minutes per side until golden and internal temperature reaches 165°F. Remove from skillet, let rest for 2 to 3 minutes, then slice into strips.
04 - In the same skillet over medium heat, melt butter. Add minced garlic and sauté for 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 for 2 to 3 minutes until sauce thickens. If too thick, add reserved pasta water one tablespoon at a time.
06 - Add cooked pasta to the skillet and toss well to coat with Alfredo sauce. Add sliced Cajun chicken and toss again until fully combined.
07 - Divide pasta among serving bowls and garnish with chopped parsley and extra Parmesan cheese. Serve immediately.

# Expert Hints:

01 -
  • The creamy sauce cools down the Cajun heat in a way that makes every bite balanced and exciting.
  • It looks and tastes like restaurant food but comes together in under an hour on a weeknight.
  • You can dial the spice up or down depending on who you're feeding without losing any of the flavor.
  • Leftovers reheat beautifully with just a splash of milk to bring the sauce back to life.
02 -
  • Don't let the cream boil or it can separate and turn grainy, keep it at a gentle simmer and stir often.
  • Resting the chicken for a few minutes before slicing keeps it juicy, cutting it right away releases all the moisture onto the cutting board.
  • If your sauce gets too thick after tossing with pasta, a splash of that reserved pasta water brings it back to a silky consistency.
03 -
  • Use a cast iron skillet if you have one, it holds heat better and gives the chicken an even sear without hot spots.
  • Grate your Parmesan right before adding it to the sauce, it melts faster and smoother than cheese that's been sitting in the fridge.
  • If you want a thicker sauce, let it simmer an extra minute or two, but remember it will thicken more as it cools on the plate.
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