Cajun Chicken Alfredo (Print View)

Spicy Cajun-seasoned chicken meets creamy Alfredo sauce in this fusion pasta dish that combines Southern heat with Italian comfort.

# Components:

→ 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

# Method:

01 - Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente. Reserve 1/2 cup pasta water, drain remainder, and set aside.
02 - Pat chicken breasts dry with paper towels and rub evenly on both sides with Cajun seasoning.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove from skillet, rest 2-3 minutes, then slice into strips.
04 - In the same skillet over medium heat, melt butter. Add minced garlic and sauté 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 2-3 minutes until sauce thickens. 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 distributed.
07 - Divide between serving plates immediately. Garnish with chopped fresh parsley and additional grated Parmesan cheese.

# Expert Advice:

01 -
  • The smoky spice cuts through the cream in a way that keeps every bite interesting instead of heavy.
  • It looks restaurant fancy but comes together in under an hour with everyday ingredients.
  • Leftovers reheat beautifully, and the flavors deepen overnight in the fridge.
02 -
  • If your sauce breaks and looks grainy, whisk in a tablespoon of reserved pasta water off the heat and it will come back together.
  • Slicing the chicken before it rests releases all the juice onto the cutting board instead of into the meat, patience pays off here.
  • Medium heat for the cream is non negotiable, high heat will curdle it and ruin the texture.
03 -
  • Use the same skillet for chicken and sauce so the fond from searing builds flavor into the Alfredo.
  • Weigh your pasta if you can, eyeballing twelve ounces often leads to way too much and a dry sauce.
  • Let the Parmesan come to room temperature before adding it to the cream, cold cheese clumps instead of melting smoothly.
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