Cajun Chicken Alfredo (Printable)

Cajun-spiced chicken paired with creamy Alfredo sauce and perfectly cooked pasta—Southern flair meets Italian comfort.

# What You'll 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 - 1.5 cups heavy cream
08 - 1 cup freshly grated Parmesan cheese
09 - 0.25 teaspoon ground black pepper
10 - 0.25 teaspoon salt
11 - 0.25 teaspoon red pepper flakes, optional

→ Garnish

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

# Step-by-Step Guide:

01 - Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions until al dente. Reserve 0.5 cup pasta water and drain the remainder. Set aside.
02 - While pasta cooks, 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, 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 while 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 is too thick.
06 - Add cooked pasta to the skillet and toss thoroughly to coat with Alfredo sauce. Add sliced Cajun chicken and toss again.
07 - Serve immediately garnished with chopped parsley and extra Parmesan cheese.

# Expert Suggestions:

01 -
  • It satisfies both your craving for creamy comfort and your need for a little heat without choosing sides.
  • The Cajun spice clings to every bite of chicken and seasons the sauce as you toss everything together.
  • You can have this on the table in under an hour using one skillet and one pot.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors meld overnight.
02 -
  • Do not let the cream come to a rolling boil or it will break and turn grainy, keep it at a gentle simmer.
  • If your sauce looks too thin after adding the Parmesan, let it simmer another minute or two, it thickens as it cools slightly.
  • Always rest your chicken after cooking, slicing it too soon releases all the juice onto the cutting board instead of staying in the meat.
03 -
  • Use the same skillet for the chicken and the sauce so all those spicy, caramelized bits flavor the cream.
  • Grate your own Parmesan fresh, the pre-shredded stuff does not melt as smoothly and can make the sauce gritty.
  • Taste the sauce before you add the chicken, it is your last chance to adjust salt, pepper, or heat before everything gets mixed together.
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