Cajun Chicken Alfredo (Printable)

Spicy Cajun chicken tossed with silky Alfredo cream sauce and pasta. Southern flair meets Italian comfort in one unforgettable 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 - 1½ cups heavy cream
08 - 1 cup freshly grated Parmesan cheese
09 - ¼ teaspoon ground black pepper
10 - ¼ teaspoon salt
11 - ¼ teaspoon red pepper flakes, optional

→ Garnish

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

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions until al dente. Reserve ½ cup pasta water and drain remaining water. Set aside.
02 - While pasta cooks, 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 5-6 minutes per side until golden and cooked through, reaching internal temperature of 165°F. Remove from skillet and let 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 if using. Simmer for 2-3 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 - Serve immediately, garnishing with chopped fresh parsley and extra grated Parmesan cheese.

# Expert Advice:

01 -
  • It tastes like something you'd order at a restaurant but comes together in your own kitchen in under an hour.
  • The spicy kick from the Cajun seasoning cuts through the richness of the cream in a way that keeps every bite interesting.
  • You can adjust the heat level easily, so even picky eaters and spice lovers can enjoy the same meal.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't skip reserving the pasta water, it's the only thing that will loosen your sauce without making it watery.
  • 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 stuff has anti-caking agents that make the sauce gritty instead of smooth.
  • Keep the heat at medium when making the sauce, high heat will cause the cream to separate and ruin the texture.
03 -
  • Pound the chicken breasts to an even thickness before seasoning so they cook at the same rate and stay juicy.
  • Toast your Cajun seasoning in the dry skillet for thirty seconds before adding the chicken to wake up the spices.
  • Add a squeeze of lemon juice to the finished sauce if it tastes too heavy, the acidity brightens everything up.
  • Use a pasta fork or tongs to toss the noodles in the sauce instead of a spoon, it coats them more evenly.
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