Description
This Creamy Cajun Chicken Alfredo combines tender, spice-rubbed chicken with rich, homemade Alfredo sauce for a restaurant-quality pasta dish that’s ready in just 30 minutes. Bold Cajun flavors meet Italian comfort food in this irresistible fusion recipe that’s perfect for weeknight dinners or special occasions!
Ingredients
Scale
For the Cajun Chicken:
- 2 large boneless, skinless chicken breasts (about 1.5 lbs total)
- 2 tablespoons Cajun seasoning (store-bought or homemade)
- 2 tablespoons olive oil
- Salt and black pepper to taste
For the Cajun Alfredo Sauce:
- 12 oz fettuccine pasta (uncooked)
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1½ cups heavy cream
- ½ cup chicken broth (low-sodium recommended)
- 1½ cups freshly grated Parmesan cheese
- 1 tablespoon Cajun seasoning
- ½ teaspoon smoked paprika (optional, for extra depth)
- ¼ teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Extra Parmesan cheese (for serving)
Instructions
- Prep the Chicken: Pat chicken breasts dry with paper towels. If they’re particularly thick, use a meat mallet to pound them to an even ¾-inch thickness for uniform cooking. Season both sides generously with salt, pepper, and 2 tablespoons of Cajun seasoning, pressing the spices into the meat.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add fettuccine and cook according to package directions until al dente (usually 8-10 minutes). Reserve 1 cup of pasta cooking water before draining. Drain pasta in a colander and set aside.
- Sear the Chicken: While pasta cooks, heat olive oil in a large skillet over medium-high heat until shimmering. Add seasoned chicken breasts and cook for 6-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F). Don’t move the chicken too much—let it develop a beautiful crust. Transfer to a cutting board, tent with foil, and let rest for 5 minutes before slicing into strips.
- Start the Alfredo Sauce: In the same skillet (don’t wipe it out—those browned bits add flavor!), reduce heat to medium. Add butter and let it melt completely. Add minced garlic and sauté for 1 minute until fragrant, stirring constantly to prevent burning.
- Build the Creamy Base: Pour in heavy cream and chicken broth, stirring to combine and scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and cook for 2-3 minutes, stirring occasionally, until the mixture begins to thicken slightly.
- Add the Cheese and Spices: Reduce heat to low. Gradually add the grated Parmesan cheese in three additions, stirring constantly and allowing each addition to melt completely before adding more. Stir in 1 tablespoon Cajun seasoning, smoked paprika, and cayenne pepper. Taste and adjust seasoning with salt and black pepper as needed.
- Combine Everything: Add the drained fettuccine to the sauce, tossing with tongs to coat every strand evenly. If the sauce seems too thick, add reserved pasta water a few tablespoons at a time until you reach desired consistency. The sauce should be creamy and coat the pasta nicely without being soupy.
- Plate and Serve: Divide the Cajun Alfredo pasta among four plates or shallow bowls. Top each serving with sliced Cajun chicken arranged attractively. Garnish with fresh chopped parsley and additional grated Parmesan cheese. Serve immediately while hot.
Notes
- Spice Level Control: Start with less cayenne and Cajun seasoning if you’re sensitive to heat. You can always add more, but you can’t take it away!
- Sauce Consistency: The sauce will thicken as it sits. Keep some pasta water handy for reheating leftovers to restore the creamy texture.
- Make Your Own Cajun Seasoning: Mix 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, ¾ tsp cayenne (adjust for heat), ½ tsp dried thyme, ½ tsp dried oregano, ½ tsp salt, and ½ tsp black pepper.
- Cheese Quality Matters: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Always grate from a block for best results.
- Don’t Overcook the Chicken: Use a meat thermometer to ensure chicken reaches 165°F but doesn’t go much higher, or it will become dry.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish / Dinner
- Method: Stovetop
- Cuisine: Italian-American / Cajun Fusion
Nutrition
- Serving Size: Serving Size: Approximately 1½ cups pasta with 5-6 oz chicken
- Calories: 785
- Sugar: 3g
- Sodium: 980mg
- Fat: 42g
- Saturated Fat: 24g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 48g
- Cholesterol: 205mg