Cajun Chicken Alfredo (Printable)

Spicy Cajun-seasoned chicken meets creamy Alfredo sauce over tender pasta for an unforgettable fusion dish.

# What You'll 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, optional

→ 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 remaining water. Set pasta aside.
02 - While pasta cooks, pat chicken breasts dry and rub evenly with Cajun seasoning.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook 5 to 6 minutes per side until golden and cooked through, reaching an internal temperature of 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 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 if using. Simmer for 2 to 3 minutes until sauce thickens. Add reserved pasta water one tablespoon at a time if sauce becomes too thick.
06 - Add cooked pasta to the skillet and toss well to coat with Alfredo sauce. Add sliced Cajun chicken and toss again until evenly combined.
07 - Transfer to serving plates immediately. Garnish with chopped parsley and extra Parmesan cheese.

# Expert Tips:

01 -
  • It tastes like restaurant quality but comes together in under an hour on a weeknight.
  • The spice from the Cajun seasoning cuts through the richness of the cream in a way that keeps you going back for more.
  • Leftovers reheat beautifully with just a splash of milk or cream.
02 -
  • Don't skip reserving pasta water, I learned this after making a sauce so thick it turned into cheese paste.
  • Let the chicken rest after cooking or all the moisture escapes when you slice it and the meat turns dry.
  • Simmer the cream gently, because boiling it causes the fat to separate and the sauce will look grainy instead of smooth.
03 -
  • Use a meat thermometer to check that the chicken reaches 165 degrees internally, guessing by color alone led me to overcooked, rubbery chicken more than once.
  • Grate your Parmesan on the smallest holes of a box grater so it melts instantly into the cream without clumping.
  • If you love garlic like I do, add an extra clove and let it cook until golden for a deeper, sweeter flavor in the sauce.
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