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Cajun Chicken Alfredo Recipe

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★★★★★

4.6 from 74 reviews

This Cajun Chicken Alfredo is a creamy, flavorful pasta dish featuring tender blackened chicken breasts paired with a rich homemade Alfredo sauce with a Cajun twist. The dish combines the smoky, spicy flavors of Cajun seasoning with garlic, parmesan, and heavy cream to create a comforting yet vibrant meal perfect for dinner. The fettuccine is cooked al dente and tossed in the luscious sauce, then topped with sliced chicken and fresh parsley for a restaurant-quality, easy-to-make dish.

Ingredients

Scale

Chicken

  • 1.5 pounds boneless chicken breasts
  • 1 tablespoon Cajun seasoning (to taste, use low salt if store-bought)
  • 1.5 teaspoons kosher salt (to taste)
  • 2 tablespoons unsalted butter

Pasta

  • 16 ounces fettuccine (or pasta of choice)

Cajun Alfredo Sauce

  • 2 tablespoons unsalted butter
  • 8 cloves fresh garlic (minced)
  • 1 cup chicken broth
  • 1 cup heavy whipping cream
  • 12 ounces parmesan cheese (freshly grated)
  • 1/2 – 1 tablespoon Cajun seasoning (to taste, be cautious with added salt)
  • 1/4 – 1/2 teaspoon kosher salt (to taste)
  • 1 cup reserved pasta water
  • Handful of fresh minced parsley (optional)

Instructions

  1. Preheat Skillet and Boil Pasta Water: Begin by heating a large skillet over medium-high heat and bring a large pot of salted water to a rolling boil for cooking the pasta.
  2. Season and Sear Chicken: Season the chicken breasts generously with Cajun seasoning and kosher salt on all sides. Add butter to the hot skillet, then sear the chicken over medium-high heat for about 5-6 minutes per side until the internal temperature reaches 165°F. Remove the chicken and let rest for 5-10 minutes before slicing. Keep the skillet drippings for sauce.
  3. Cook Pasta: Meanwhile, cook the fettuccine in the boiling water just until al dente according to package instructions, slightly undercooking it to avoid over-softening in the sauce. Reserve one cup of pasta water before draining.
  4. Prepare Cajun Alfredo Sauce: Lower heat to medium, add butter and a splash of chicken broth to the skillet. Sauté minced garlic until fragrant, about 1 minute. Deglaze the pan with remaining chicken broth.
  5. Combine Cream and Cheese: Reduce heat to low, slowly stir in the heavy cream, then gradually add parmesan cheese in small handfuls, stirring continuously until smooth and melted. Season with remaining Cajun seasoning and kosher salt to taste.
  6. Toss Pasta with Sauce and Assemble: Add the cooked pasta and reserved pasta water along with parsley to the sauce. Toss to coat the noodles until sauce clings well, adding more pasta water if needed. Arrange sliced chicken on top, garnish with additional parsley and parmesan.
  7. Serve and Store: Serve immediately for best flavor. Store leftovers in an airtight container in the fridge for up to 4 days; avoid freezing. For reheating, add a splash of pasta water and gently warm on the stovetop or microwave to preserve texture.

Notes

  • Use low-sodium Cajun seasoning to control salt levels in the dish.
  • Do not overcook pasta initially, as it will continue cooking when combined with sauce.
  • Resting the chicken after cooking ensures juiciness and tenderness.
  • Reserve pasta water to adjust sauce consistency and help the sauce adhere to noodles.
  • Store sauce and pasta separately if possible to avoid soggy noodles.
  • Reheat gently to avoid breaking the cream sauce.
  • Optional parsley adds fresh color and flavor.

Keywords: Cajun chicken alfredo, creamy cajun pasta, blackened chicken pasta, cajun fettuccine alfredo, spicy chicken alfredo

Find it online: https://amayaharis.com/cajun-chicken-alfredo-recipe/