Cajun Chicken Alfredo Pasta (Printable)

Spicy Cajun-seasoned chicken tossed with creamy Alfredo sauce and tender pasta for a flavorful Southern-Italian fusion dish.

# Ingredient list:

→ 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, 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 1/2 cup pasta water and drain the remainder. 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 5 to 6 minutes per side until golden and cooked through, reaching an internal temperature of 165°F. Remove from skillet, 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 one tablespoon at a time if sauce is too thick.
06 - Add cooked pasta to the skillet and toss thoroughly to coat with Alfredo sauce. Add sliced Cajun chicken and toss again until evenly combined.
07 - Plate immediately and garnish with chopped parsley and extra Parmesan cheese.

# Expert Suggestions:

01 -
  • It combines the richness of Alfredo with a smoky kick that wakes up your taste buds.
  • The whole thing comes together in under an hour, perfect for weeknight cravings.
  • Leftovers actually taste better the next day once the flavors marry.
  • You can dial the heat up or down depending on who's at the table.
02 -
  • Don't skip reserving the pasta water, it's the secret to a sauce that clings instead of separates.
  • Let the chicken rest after cooking or all the juices run out when you slice it.
  • Keep the heat at medium when making the Alfredo or the cream can break and turn grainy.
  • Freshly grated Parmesan melts smoothly, the pre-shredded stuff has additives that make it clumpy.
03 -
  • Use a cast iron skillet if you have one, it holds heat beautifully and gives the chicken an even better sear.
  • If the sauce thickens too much while you're plating, a quick splash of pasta water brings it right back.
  • Grate your Parmesan on the finest side of the grater so it melts instantly without clumping.
  • Let the garlic cook just until fragrant, any longer and it turns bitter.
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