Cajun Chicken Alfredo (Printable Version)

Spicy Cajun-seasoned chicken combined with silky creamy Alfredo sauce and pasta creates an irresistible Southern-Italian fusion.

# 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

→ 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 1/2 cup pasta water and drain remaining water. 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, 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 sauce is 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 evenly combined.
07 - Transfer to serving dishes immediately and garnish with chopped parsley and extra Parmesan cheese.

# Expert Advice:

01 -
  • It satisfies both your craving for heat and your need for something rich and comforting in one beautiful skillet.
  • The Cajun crust on the chicken stays flavorful even after it meets the cream, giving every bite a little kick.
  • You can have this on the table in under an hour without any fancy techniques or hard to find ingredients.
  • Leftovers reheat surprisingly well and sometimes taste even better the next day when the spices have fully mingled.
02 -
  • Do not let the cream come to a rolling boil or it can separate and turn grainy, keep it at a gentle simmer and stir often.
  • Always reserve some pasta water before draining because it is the secret weapon for fixing a sauce that is too thick or broken.
  • Let the chicken rest after cooking or all the juices will run out when you slice it, leaving the meat dry.
  • Freshly grated Parmesan melts into the sauce smoothly, but the pre-shredded kind has anti-caking agents that make it clumpy and weird.
03 -
  • Use a cast iron skillet if you have one because it holds heat evenly and gives the chicken an even better crust.
  • Slice the chicken against the grain after it rests so every piece stays tender and easy to chew.
  • Taste the Cajun seasoning before you use it because some blends are much saltier or spicier than others.
  • If your sauce breaks or looks oily, whisk in a tablespoon of pasta water off the heat and it should come back together.
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