Description
This Cajun chicken alfredo combines tender, spice-rubbed chicken with creamy Parmesan sauce and perfectly cooked fettuccine for a restaurant-quality meal ready in 30 minutes. Bold Cajun flavors meet rich, velvety alfredo sauce in this easy weeknight dinner that’s sure to become a family favorite.
Ingredients
Chicken:
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tablespoon Cajun seasoning
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1–2 tablespoons olive oil (or avocado oil)
Pasta:
- 12–16 oz fettuccine (or linguine, penne, rigatoni)
- Salted water for boiling
Alfredo Sauce:
- 4 tablespoons unsalted butter
- 3–4 cloves garlic, minced (or 1 teaspoon garlic paste)
- 1 cup heavy cream (or half-and-half for lighter version)
- 1 cup whole milk (2% works in a pinch)
- 1½ cups grated Parmesan cheese (freshly grated recommended)
- ½–1 teaspoon Cajun seasoning (adjust to taste)
- ¼ teaspoon black pepper
- Salt, to taste
- Optional: pinch of red pepper flakes (for extra heat)
Optional Garnishes:
- Chopped fresh parsley
- Extra Cajun seasoning
- Grated Parmesan cheese
- Lemon zest (adds brightness)
Instructions
Bring a large pot of salted water to a rolling boil (use about 1 tablespoon salt per 4 quarts water). Add pasta and cook according to package directions until al dente, usually 8–10 minutes.
Before draining, reserve ½ cup of starchy pasta water in a measuring cup or mug. Drain the pasta and set aside.
While the pasta cooks, pat chicken dry with paper towels and season both sides generously with Cajun seasoning, garlic powder, and black pepper. Heat olive oil in a large skillet over medium-high heat until shimmering.
Add the seasoned chicken and cook 4–6 minutes per side, until golden brown and internal temperature reaches 165°F. Remove from skillet, let rest 2 minutes, then slice into strips. Set aside.
In the same skillet (don’t wash it—those browned bits add flavor!), reduce heat to medium and melt the butter. Add minced garlic and sauté 30–60 seconds until fragrant but not browned.
Pour in the heavy cream and milk, stirring to combine and scrape up any browned bits from the chicken. Bring just to a gentle simmer—don’t let it boil or it may separate. Cook 2–3 minutes, stirring occasionally, until the mixture slightly thickens.
Reduce heat to low and stir in the Parmesan cheese about ½ cup at a time, whisking constantly until silky and smooth after each addition.
Add the Cajun seasoning, black pepper, and red pepper flakes if using. Taste and adjust salt or spice as needed.
Add the cooked pasta to the sauce, using tongs to toss and coat every strand evenly. If the sauce tightens up, add more reserved pasta water 1 tablespoon at a time until it’s glossy and coats the pasta beautifully.
Top with sliced Cajun chicken, garnish with fresh parsley and extra Parmesan, and serve immediately.
Notes
- Don’t overcook the chicken – Use a meat thermometer to hit exactly 165°F. Overcooked chicken is dry and rubbery.
- Pasta water is liquid gold – The starchy water helps the sauce cling to pasta and adjusts consistency perfectly. Always reserve some!
- Fresh Parmesan is non-negotiable – Pre-shredded cheese won’t melt smoothly and can make your sauce grainy.
- Keep heat low when adding cheese – High heat causes Parmesan to clump. Low and slow wins the race.
- Season in layers – Taste as you go and adjust Cajun seasoning at the end for perfect spice level.
- Use the same skillet – Cooking chicken first adds flavor to your sauce through fond (those tasty brown bits).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Calories: 625
- Sugar: 4g
- Sodium: 680 mg
- Fat: 25g
- Saturated Fat: 19g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 48 g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 135mg