Cajun Chicken Alfredo Pasta (Printable Version)

Spicy Cajun-seasoned chicken tossed with silky Alfredo sauce and fettuccine for a bold, creamy dish combining Southern and Italian flavors.

# 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 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 - While pasta cooks, pat chicken breasts dry with paper towels. Rub evenly on all sides 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 brown and cooked through, reaching an internal temperature of 165 degrees Fahrenheit. Remove from skillet and 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 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 to 3 minutes until sauce thickens. If sauce becomes too thick, add reserved pasta water one tablespoon at a time.
06 - Add cooked pasta to the skillet and toss thoroughly to coat with Alfredo sauce. Add sliced Cajun chicken and toss until evenly distributed.
07 - Transfer to serving plates immediately. Garnish with chopped parsley and extra Parmesan cheese.

# Expert Advice:

01 -
  • It delivers restaurant quality creaminess without any fancy technique, just good timing and a hot pan.
  • The spice from the chicken plays beautifully against the rich Alfredo instead of fighting it.
  • You can have it on the table in under an hour, even on a weeknight when you're running on fumes.
  • Leftovers reheat surprisingly well with just a splash of cream to bring them back to life.
02 -
  • If you boil the cream too hard it can break and turn grainy, so keep the heat medium and stir often.
  • Resting the chicken before slicing keeps all the juices inside instead of running out onto your cutting board.
  • Always reserve pasta water before draining, it's the easiest way to fix a sauce that's too thick without watering down the flavor.
03 -
  • Use a cast iron skillet if you have one, it holds heat beautifully and gives the chicken an even better crust.
  • Grate your own Parmesan fresh from a block, the pre-grated kind has anti-caking agents that can make your sauce gritty.
  • Taste the sauce before you add the pasta, it's way easier to adjust seasoning when it's on its own.
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