Description
Cajun Chicken Alfredo combines juicy, seasoned chicken with silky homemade Alfredo sauce and perfectly cooked fettuccine for a restaurant-quality meal you can make at home. The Cajun spices add a delicious kick to classic creamy pasta, making this dish a family favorite that’s ready in under 30 minutes.
Ingredients
For the Chicken:
- 1 lb (450 g) boneless, skinless chicken breasts or thighs (thighs stay juicier, but breasts work beautifully too)
- 1 tablespoon Cajun seasoning
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1–2 tablespoons olive oil
For the Pasta:
- 12–16 oz (340–450 g) fettuccine or your favorite pasta (penne and bowtie also work great)
- Salted water for boiling (make it taste like the sea!)
For the Alfredo Sauce:
- 4 tablespoons unsalted butter
- 3–4 cloves garlic, minced (fresh is best)
- 1 cup heavy cream
- 1 cup whole milk (don’t skimp—low-fat won’t give you that silky texture)
- 1½ cups grated Parmesan cheese (freshly grated for the smoothest sauce)
- ½–1 teaspoon Cajun seasoning (adjust to your spice preference)
- ¼ teaspoon black pepper
- Salt, to taste
- Optional: pinch of red pepper flakes (for the brave souls who like extra heat)
Optional Garnishes:
- Chopped fresh parsley (adds a pop of color and freshness)
- Extra Cajun seasoning
- Grated Parmesan on top
- Lemon zest (a little brightness cuts through the richness)
Instructions
Bring a large pot of salted water to a rolling boil—it should taste pleasantly salty, like the ocean. Add your pasta and cook according to the package directions until al dente (that means it still has a little bite to it). Before you drain, scoop out about ½ cup of that starchy pasta water and set it aside.
Pat your chicken dry with paper towels, then season both sides generously with the Cajun seasoning, garlic powder, and black pepper. Don’t be shy—you want flavor in every bite! Heat the olive oil in your large skillet over medium-high heat until it shimmers.
Add the seasoned chicken and let it cook undisturbed for 4–6 minutes per side. Remove the chicken from the skillet, let it rest for a couple minutes, then slice it into strips. Set it aside while you make the sauce.
Using the same skillet (don’t wash it—all those flavorful browned bits will make your sauce even better), melt the butter over medium heat. Add the minced garlic and sauté for just 30–60 seconds, stirring constantly. You want it fragrant and golden, not brown and bitter. Pour in the heavy cream and milk, stirring everything together.
Now comes the important part: add the Parmesan cheese gradually, a handful at a time, whisking constantly until each addition melts into silky smoothness. Stir in the extra Cajun seasoning, black pepper, and red pepper flakes if you’re using them. Taste and adjust the salt and spice to your liking.
Add your cooked pasta right into that beautiful sauce and toss everything together with tongs until every strand is coated. Top with your sliced Cajun chicken, sprinkle with fresh parsley and extra Parmesan if you like, and serve immediately while it’s hot and gorgeous.
Notes
- Don’t overcrowd the pan – Cook chicken in batches if needed; crowding causes steaming instead of browning
- Taste as you go – Cajun seasoning brands vary in heat and saltiness, so adjust gradually
- Add cheese off the heat – If your sauce gets too hot, remove it from the burner before adding cheese to prevent clumping
- Use a pasta water safety net – That reserved pasta water is your best friend for fixing sauce that’s too thick
- Let chicken rest – Even just 3–4 minutes lets the juices redistribute for more tender meat
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American