Introduction

Cajun Chicken Alfredo is a flavorful twist on the classic creamy pasta dish. Tender chicken breasts seasoned with Cajun spices meet a rich, garlicky Alfredo sauce, tossed with fettuccine for a comforting meal that’s easy to prepare and sure to impress.

A white pot filled with creamy pasta as the bottom layer, smooth and light brown in color, mixed evenly. On top of the pasta rest five thick slices of grilled chicken breast with a golden brown, slightly charred crust and juicy white inside, arranged in a circular pattern. The chicken is sprinkled with finely chopped green herbs and grated white cheese. A gold fork sits inside the pot on the left side, partly touching the pasta. Around the pot, pieces of toasted white bread and fresh green parsley leaves are scattered on a white marbled surface, enhancing the warm and fresh look of the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 pounds boneless chicken breasts
1 tablespoon Cajun seasoning (to taste, be cautious if store-bought contains salt)
1.5 teaspoons kosher salt (to taste)
2 tablespoons unsalted butter (for chicken)
16 ounces fettuccine (or pasta of choice)
2 tablespoons unsalted butter (for sauce)
8 cloves fresh garlic, minced
1 cup chicken broth
1 cup heavy whipping cream
12 ounces Parmesan cheese
1/2 – 1 tablespoon Cajun seasoning (to taste, use cautiously if salted)
1/4 – 1/2 teaspoon kosher salt (to taste)
1 cup reserved pasta water
Handful of fresh minced parsley (optional)

Instructions

Step 1: Preheat a large skillet over medium-high heat. Bring a large pot of salted water to a rolling boil for the pasta.
Step 2: Season the chicken breasts liberally with Cajun seasoning and kosher salt on all sides.
Step 3: Add 2 tablespoons of unsalted butter to the hot skillet. Add the chicken and sear on all sides over medium-high heat until the internal temperature reaches 165°F, about 5-6 minutes per side. Remove from skillet and let rest for 5-10 minutes before slicing. Do not drain the skillet drippings.
Step 4: Meanwhile, cook the pasta in the boiling water just until al dente according to package instructions, slightly undercooking it to avoid overcooking later. Reserve 1 cup of pasta water before draining.
Step 5: Reduce the skillet heat to medium. Add 2 tablespoons butter and a splash of chicken broth. Stir in minced garlic and cook until fragrant, about 1 minute, stirring frequently.
Step 6: Deglaze the pan with the remaining chicken broth, scraping up any browned bits.
Step 7: Lower heat to low. Stir in heavy cream, then gradually add Parmesan cheese in small handfuls, allowing it to melt fully into a smooth sauce.
Step 8: Season the sauce with remaining Cajun seasoning and salt to taste.
Step 9: Add cooked pasta, a bit of reserved pasta water, and parsley to the sauce. Toss to combine, adding more pasta water as needed until the sauce clings to the noodles.
Step 10: Place sliced chicken over the pasta. Garnish with additional parsley and freshly grated Parmesan. Serve immediately and enjoy!

Tips & Variations

Use homemade Cajun seasoning to control salt and spice levels.
Swap fettuccine for penne or linguine if preferred.
Add sautéed bell peppers or mushrooms for extra veggies and flavor.
For a lighter version, substitute half-and-half for heavy cream.
To make it spicier, increase the Cajun seasoning or add a pinch of cayenne pepper.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Avoid freezing as the cream sauce may separate. For best results, keep the sauce separate from the pasta to prevent the noodles from soaking up too much liquid. Reheat gently on the stovetop or in the microwave with a splash of reserved pasta water to restore creaminess.

How to Serve

The image shows a white pan filled with creamy fettuccine pasta at the bottom, coated in a light beige sauce. On top of the pasta, there are several slices of grilled chicken breast, cooked to a golden brown with visible grill marks and a slightly charred texture. The chicken is arranged in a few thick layers, sliced diagonally and overlapped across the pasta. The dish is sprinkled with finely grated cheese and fresh green herbs, adding a contrast of white and green colors on the warm tones of the chicken and pasta. The pan sits on a light purple cloth over a white marbled surface, with a spoon partially visible next to the food. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of chicken for this recipe?

Yes, boneless, skinless chicken thighs work well and tend to stay juicier. Adjust cooking time to ensure they reach an internal temperature of 165°F.

How do I make the sauce less thick or creamy?

Simply add more chicken broth or reserved pasta water gradually while stirring until you reach your desired consistency.