Cajun Chicken Alfredo (Print out)

Spicy Cajun chicken meets creamy Alfredo sauce in this fusion dish. Ready in 40 minutes with simple ingredients for a satisfying meal.

# 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 oz 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 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 0.5 cup pasta water and drain the rest. Set aside.
02 - While pasta cooks, pat chicken breasts dry and rub evenly with Cajun seasoning.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-6 minutes per side until golden and cooked through with an internal temperature of 165°F. Remove from skillet, let 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 for 2-3 minutes until sauce thickens. If sauce is too thick, add reserved pasta water one tablespoon at a time.
06 - Add cooked pasta to the skillet and toss well to coat with Alfredo sauce. Add sliced Cajun chicken and toss again.
07 - Serve immediately, garnished with chopped parsley and extra Parmesan cheese.

# Expert Advice:

01 -
  • It gives you restaurant quality creaminess without needing culinary school or a double boiler.
  • The spice from the Cajun rub cuts through the richness of the Alfredo in a way that keeps you coming back for another bite.
  • You can have it on the table in under an hour, even if you're moving slowly and sipping wine between steps.
  • Leftovers reheat surprisingly well with a splash of cream or pasta water to bring the sauce back to life.
02 -
  • Don't skip reserving that pasta water because it has starch that helps the sauce cling instead of sliding off like a sad puddle.
  • If you add the Parmesan while the heat is too high, it can seize up and turn grainy instead of melting smoothly into silk.
  • Resting the chicken really does matter because cutting it too soon means all those juices end up on the board instead of in your bite.
  • Taste the Cajun seasoning before you coat the chicken since some brands are mild and some will set your mouth on fire.
03 -
  • Use a meat thermometer to check that your chicken hits 165 degrees so you're not guessing and risking dry, overcooked meat.
  • Grate your own Parmesan from a block because the pre-shredded kind has cellulose that keeps it from melting smoothly into the sauce.
  • If you want deeper flavor, toast your Cajun seasoning in the dry skillet for thirty seconds before adding the chicken so the spices bloom.
  • Don't walk away from the garlic when it's in the butter because it goes from fragrant to burnt in the blink of an eye.
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