Cajun Chicken Alfredo (Printable)

Cajun-spiced chicken paired with creamy Alfredo sauce and fettuccine pasta. Southern comfort meets Italian tradition.

# 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 - 1.5 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, optional

→ Garnish

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

# Directions:

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 remainder. Set aside.
02 - Pat chicken breasts dry and rub evenly with Cajun seasoning on both 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 internal temperature reaches 165°F. Remove from skillet, rest for 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, 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 2-3 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 to combine.
07 - Serve immediately, garnished with chopped fresh parsley and extra grated Parmesan cheese.

# Expert Tips:

01 -
  • It satisfies two cravings at once: the kick of Cajun spice and the comfort of creamy pasta.
  • You can have it on the table in under an hour, even on a weeknight when you're too tired to think.
  • Leftovers reheat beautifully with a splash of cream or milk to bring the sauce back to life.
  • It looks fancy enough to serve guests but forgiving enough that you won't stress over it.
02 -
  • If your sauce breaks or looks greasy, it got too hot, keep the heat medium and whisk constantly when you add the cream.
  • Always reserve pasta water before draining, a few splashes can save a sauce that's too thick or bring it back to life the next day.
  • Don't overcook the garlic or it'll taste bitter and ruin the whole base of your Alfredo.
03 -
  • Grate your own Parmesan and add it off the heat so it melts smoothly without clumping.
  • If you want deeper flavor, use the chicken drippings left in the skillet to start your Alfredo sauce instead of wiping the pan clean.
  • Serve this with a crisp green salad and garlic bread, it balances the richness and makes it feel like a full meal.
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