Spicy Cajun Chicken Alfredo (Printable)

Cajun-spiced chicken breast paired with creamy Alfredo sauce and fettuccine pasta. A bold fusion dish ready in under an hour.

# 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 - 1 1/2 cups heavy cream
08 - 1 cup freshly grated Parmesan cheese
09 - 1/4 teaspoon ground black pepper
10 - 1/4 teaspoon salt
11 - 1/4 teaspoon red pepper flakes

→ Garnish

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

# Step-by-Step Guide:

01 - Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente. Reserve 1/2 cup pasta water and drain remaining water. Set pasta aside.
02 - Pat chicken breasts dry and rub evenly with Cajun seasoning on all sides.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook 5 to 6 minutes per side until golden and cooked through, reaching internal temperature of 165°F. Remove from skillet, rest for 2 to 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. Simmer for 2 to 3 minutes until sauce reaches desired thickness. Add reserved pasta water one tablespoon at a time if sauce becomes too thick.
06 - Add cooked pasta to the skillet and toss thoroughly to coat with Alfredo sauce. Add sliced Cajun chicken and toss again until evenly distributed.
07 - Transfer to serving plates immediately and garnish with chopped fresh parsley and extra grated Parmesan cheese.

# Expert Advice:

01 -
  • It satisfies both your craving for creamy pasta and your need for bold, exciting flavor in one dish.
  • The Cajun spice cuts through the richness of the Alfredo in a way that keeps every bite interesting.
  • It comes together in under an hour, making it perfect for weeknights when you want something special without the fuss.
  • Leftovers reheat beautifully, and somehow the flavors get even better the next day.
02 -
  • Always reserve some pasta water before draining, because that starchy liquid is the easiest way to loosen a sauce that's gone too thick.
  • Don't let the cream boil or it can break and turn grainy, keep it at a gentle simmer and whisk often.
  • Freshly grated Parmesan melts smoothly into the sauce, but pre shredded cheese will clump and ruin the texture.
  • Let the chicken rest after cooking so the juices redistribute, otherwise they'll run out all over your cutting board.
03 -
  • Use a cast iron skillet if you have one, it holds heat beautifully and gives the chicken an even, gorgeous sear.
  • Taste your Cajun seasoning before using it, some blends are saltier or spicier than others and you may need to adjust.
  • Don't rinse your pasta after draining, that starch helps the sauce cling to every bite.
  • If you like smoky heat, add a pinch of smoked paprika to the Alfredo sauce for an extra layer of flavor.
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