Cajun Chicken Alfredo (Printable)

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

# 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 for serving

# Directions:

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 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 seasoned 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 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 2-3 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 thoroughly to coat evenly with Alfredo sauce. Add sliced Cajun chicken and toss again to combine all elements.
07 - Transfer to serving plates immediately. Garnish with chopped fresh parsley and extra grated Parmesan cheese.

# Expert Suggestions:

01 -
  • It satisfies two cravings at once: creamy Italian comfort and bold Southern spice.
  • The sauce comes together in under five minutes once you start.
  • Leftovers reheat beautifully with a splash of cream or milk.
  • It looks impressive but uses ingredients you probably already have.
02 -
  • Don't skip reserving the pasta water, it helps the sauce cling to the noodles in a way plain water never will.
  • Let the chicken rest after cooking or you'll lose all those flavorful juices when you slice it.
  • Keep the heat at a simmer when you add the cream, boiling it will make the sauce break and turn grainy.
  • Taste the sauce before adding extra salt, the Cajun seasoning and Parmesan are already salty.
03 -
  • Slice your chicken breasts in half horizontally if they're thick, they'll cook faster and soak up more seasoning.
  • Use freshly grated Parmesan from a block, the pre-shredded kind has anti-caking agents that make the sauce gritty.
  • Toss the pasta in the sauce off the heat if you're nervous about it breaking, you can always warm it back up gently.
  • Double the Cajun chicken and save half for salads or wraps the next day.
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