Cajun Chicken Alfredo (Print Version)

Spicy Cajun-seasoned chicken tossed with creamy Alfredo sauce and tender pasta for a flavorful 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 - 1.5 cups heavy cream
08 - 1 cup freshly grated Parmesan cheese
09 - 0.25 teaspoon ground black pepper
10 - 0.25 teaspoon salt
11 - 0.25 teaspoon red pepper flakes

→ Garnish

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

# Directions:

01 - Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions until al dente. Reserve 0.5 cup pasta water and drain the rest. 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 for 5 to 6 minutes per side until golden and cooked through, reaching an internal temperature of 165°F. Remove from skillet and 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. Add reserved pasta water one tablespoon at a time if sauce is 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 - Divide onto plates immediately and garnish with chopped fresh parsley and extra grated Parmesan cheese.

# Expert Tips:

01 -
  • It delivers restaurant quality flavor in under 45 minutes, perfect for weeknights when you want to impress yourself.
  • The Cajun spice cuts through the richness of the cream, creating a balance that keeps you coming back for more.
  • It uses simple ingredients you probably already have, with one skillet doing most of the heavy lifting.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Do not let the cream boil hard or it will separate and turn grainy, a gentle simmer is all you need for a smooth sauce.
  • Reserve that pasta water before draining, the starch in it helps the sauce cling to the noodles and brings everything together.
  • Let the chicken rest after cooking or all the juices will run out when you slice it, leaving you with dry meat.
  • Use freshly grated Parmesan, the pre shredded kind has anti caking agents that prevent it from melting smoothly into the sauce.
03 -
  • Toast your Cajun seasoning in the dry skillet for 30 seconds before adding the chicken to wake up the spices and deepen the flavor.
  • If your sauce breaks or looks grainy, remove it from heat and whisk in a tablespoon of cold cream to bring it back together.
  • Use a meat thermometer to check the chicken, guessing leads to overcooked, rubbery meat or undercooked centers.
  • Toss the pasta in the sauce off the heat for a minute before serving, it helps the noodles absorb the flavors and the sauce thickens just a bit more.
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