Cajun Chicken Alfredo (Print Version)

Spicy Cajun-seasoned chicken combined with creamy Alfredo sauce and fettuccine. A delicious Southern-Italian fusion ready in 40 minutes.

# Components:

→ 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, optional

→ Garnish

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

# Directions:

01 - Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions until al dente. Reserve 1/2 cup pasta water and drain 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 to 6 minutes per side until golden and cooked through, reaching an internal temperature of 165°F. Remove from skillet, let 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 if using. Simmer for 2 to 3 minutes until sauce thickens. 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 fully incorporated.
07 - Transfer to serving plates immediately, garnishing with chopped parsley and additional grated Parmesan cheese.

# Expert Advice:

01 -
  • It takes boring weeknight pasta and wakes it up with just enough heat to keep things interesting.
  • You get crispy, spiced chicken and silky sauce in under an hour, no fancy skills required.
  • It feels like restaurant food but costs a fraction and lets you control the spice level.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't skip resting the chicken, cutting it too soon makes all the juice run out and leaves you with dry meat.
  • If your sauce breaks or looks grainy, your heat was too high, keep it at a gentle simmer and whisk constantly when adding cheese.
  • Reserve that pasta water, it has starch that helps the sauce cling and brings everything together if it gets too thick.
03 -
  • Use the same skillet for chicken and sauce, those browned bits add serious flavor to the Alfredo.
  • Grate your Parmesan fresh and add it off the heat if you're nervous about it clumping.
  • Taste the Cajun seasoning before you use it, some blends are way saltier or hotter than others.
  • If you love garlic, double it, this dish can handle it.
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