Cajun Chicken Alfredo (Printable)

Spicy Cajun-seasoned chicken meets creamy Alfredo sauce in this Southern-Italian fusion dish. Ready in just 40 minutes.

# 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 cheese for serving

# How To Make It:

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 rest. 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. Add reserved pasta water one tablespoon at a time if sauce becomes too thick.
06 - Add cooked pasta to the skillet and toss well to coat with Alfredo sauce. Add sliced Cajun chicken and toss again to combine thoroughly.
07 - Plate immediately and garnish with chopped parsley and extra Parmesan cheese.

# Expert Advice:

01 -
  • The smoky heat from the Cajun spices cuts through the richness of the Alfredo in a way that feels exciting, not heavy.
  • It comes together in about 40 minutes, so it works for weeknights but feels fancy enough for company.
  • You can dial the spice up or down and still get that bold, craveable flavor everyone remembers.
02 -
  • Don't skip reserving the pasta water, I forgot once and the sauce seized up like cement when I tried to thin it with tap water.
  • Let the chicken rest after cooking or all the juices run out when you slice it, and you end up with dry, sad strips.
  • Use freshly grated Parmesan or the sauce will be grainy and won't have that smooth, glossy finish.
03 -
  • Pound the chicken breasts to an even thickness before seasoning so they cook at the same rate and stay juicy.
  • Toast the Cajun seasoning in the dry skillet for 30 seconds before adding the chicken, it deepens the flavor and makes the spices bloom.
  • Toss the hot pasta with a little butter before adding the sauce, it helps the sauce cling better and keeps the noodles from sticking together.
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