Cajun Chicken Alfredo (Printable)

Spicy Cajun chicken meets creamy Alfredo sauce in this vibrant Southern-Italian fusion pasta dish. Ready in under 40 minutes.

# 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 make it:

01 - Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente. Reserve 1/2 cup pasta water and drain remainder. Set aside.
02 - Pat chicken breasts dry 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 5-6 minutes per side until golden and internal temperature reaches 165°F. Remove from skillet, rest 2-3 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 2-3 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 thoroughly to coat with Alfredo sauce. Add sliced Cajun chicken and toss again.
07 - Divide onto serving plates immediately. Garnish with chopped parsley and extra Parmesan cheese.

# Helpful Hints:

01 -
  • It gives you restaurant quality flavor without needing to leave your kitchen or spend an hour prepping.
  • The spice level is completely in your control, so you can make it as mild or as bold as your mood demands.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors have melded together.
  • It uses ingredients you probably already have, with just one special jar of seasoning to make it all come alive.
02 -
  • Don't skip reserving the pasta water because it's the only thing that can save a sauce that's gone too thick without making it taste watered down.
  • Let the chicken rest after cooking or you'll lose all the juices when you slice it, and nobody wants dry chicken in a creamy pasta.
  • Use freshly grated Parmesan, not the pre-grated stuff, because it melts smoother and doesn't have those anti-caking agents that make the sauce grainy.
03 -
  • Slice the chicken against the grain so it stays tender and doesn't turn chewy when you bite into it.
  • Warm your serving bowls in the oven for a minute before plating because it keeps the pasta hot longer and makes the whole thing feel more special.
  • If you're doubling the recipe, use two skillets instead of crowding everything into one, or the chicken won't sear properly and the sauce will get watery.
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