Cajun Chicken Alfredo (Printable format)

Spicy Cajun chicken combined with creamy Alfredo sauce and pasta. A Southern-Italian fusion that's flavorful and satisfying.

# 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 oz 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, optional

→ 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.
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 with internal temperature reaching 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, 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 a 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.
07 - Serve immediately, garnished with chopped parsley and extra Parmesan cheese.

# Expert Advice:

01 -
  • The smoky heat from the chicken plays beautifully against the rich, velvety Alfredo without overwhelming it.
  • It comes together in about 40 minutes, making it perfect for evenings when you want something special but don't have hours to spare.
  • Leftovers reheat surprisingly well, and the flavors deepen overnight in a way that feels like a completely new dish.
02 -
  • Never let the cream boil hard or it can separate and turn grainy, keep it at a gentle simmer.
  • Slice the chicken only after it rests, cutting too early releases all the juices and leaves you with dry meat.
  • Add Parmesan off the heat or on very low heat, high temperatures can make it clump instead of melting smoothly.
03 -
  • Use a meat thermometer to check the chicken, 165°F means it's perfectly done without any guesswork or dry results.
  • Toast the Cajun seasoning for 15 seconds in the hot oil before adding the chicken, it wakes up the spices and deepens the flavor.
  • Finish the dish with a squeeze of fresh lemon juice if it tastes too rich, the acidity brightens everything instantly.
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