Cajun Chicken Alfredo (Printable)

Spicy Cajun-seasoned chicken tossed with silky Alfredo sauce and fettuccine. A Southern-Italian fusion comfort dish ready in 40 minutes.

# 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 - 1.5 cups heavy cream
08 - 1 cup freshly grated Parmesan cheese
09 - 0.25 teaspoon ground black pepper
10 - 0.25 teaspoon salt
11 - 0.25 teaspoon red pepper flakes

→ Garnish

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

# Step-by-Step Guide:

01 - Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions until al dente. Reserve 0.5 cup pasta water and drain the remaining water. Set aside.
02 - Pat chicken breasts dry with paper towels and rub evenly with Cajun seasoning on all sides.
03 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken breasts and cook for 5 to 6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove from skillet and let 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. Simmer for 2 to 3 minutes until sauce reaches desired consistency. If 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 again until evenly combined.
07 - Transfer to serving plates immediately while hot. Garnish with chopped fresh parsley and additional grated Parmesan cheese.

# Expert Advice:

01 -
  • The creamy Alfredo cools the Cajun heat in a way that feels like a flavor conversation, not a fight.
  • It comes together in under an hour but tastes like you spent all day in the kitchen impressing people.
  • Leftovers reheat beautifully and taste even better the next day when the spices settle into the sauce.
  • You can dial the heat up or down depending on your mood or who is eating with you.
02 -
  • Do not skip reserving the pasta water because it contains starch that helps the sauce cling to the noodles instead of sliding off.
  • Let the chicken rest after cooking or all the juices will run out onto the cutting board and the meat will taste dry.
  • Use freshly grated Parmesan or the sauce will turn grainy and weird no matter how carefully you stir it.
  • Keep the heat at medium when making the sauce because high heat will cause the cream to break and look curdled.
03 -
  • Slice the chicken on a slight diagonal for wider, prettier pieces that look restaurant quality on the plate.
  • Toast the Cajun seasoning in the pan for ten seconds before adding the chicken to wake up the spices and deepen the flavor.
  • If the sauce breaks, pull it off the heat and whisk in a tablespoon of cold cream to bring it back together.
  • Use tongs to toss the pasta in the sauce instead of a spoon so you can lift and coat every strand evenly without breaking them.
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