Cajun Chicken Alfredo Pasta (Printable Version)

Spicy Cajun-seasoned chicken combined with creamy Alfredo sauce and perfectly cooked pasta for a delicious Southern-Italian fusion dish.

# What You Need:

→ 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 - 1½ cups heavy cream
08 - 1 cup freshly grated Parmesan cheese
09 - ¼ teaspoon ground black pepper
10 - ¼ teaspoon salt
11 - ¼ teaspoon red pepper flakes, optional

→ Garnish

12 - 2 tablespoons chopped fresh parsley
13 - Extra grated Parmesan for serving

# Step-by-Step:

01 - Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions until al dente. Reserve ½ cup pasta water and drain the remainder. Set aside.
02 - 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, reaching an internal temperature of 165°F. Remove from skillet, 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 - Transfer to serving plates immediately and garnish with chopped parsley and extra Parmesan cheese.

# Expert Advice:

01 -
  • The creamy Alfredo cools the Cajun heat just enough to keep every bite interesting without overwhelming your palate.
  • It comes together in under an hour, making it perfect for weeknights when you want something that tastes like you tried.
  • The leftovers reheat beautifully, and somehow the flavors deepen overnight.
  • You can dial the spice up or down without losing the soul of the dish.
02 -
  • Never let the cream come to a rolling boil or it will split and turn grainy instead of silky.
  • Resting the chicken after cooking is non-negotiable, cutting it too soon releases all the moisture onto your cutting board instead of into each bite.
  • Freshly grated Parmesan melts into the sauce seamlessly, but pre-shredded cheese often contains anti-caking agents that make it clump.
03 -
  • Use the same skillet for the chicken and the sauce so the browned bits from the meat melt into the Alfredo and add depth.
  • Reserve more pasta water than you think you need, it's easier to have extra than to wish you'd saved some when the sauce seizes up.
  • Let the finished dish rest for a minute before serving so the sauce clings to the pasta instead of pooling at the bottom of the bowl.
Go Back