Cajun Chicken Alfredo Recipe

I had to share my Creamy Cajun Chicken Pasta after a clever ingredient swap and a simple shortcut that made weeknight meals noticeably easier.

I still remember the first time I tossed spicy Cajun seasoning onto sliced chicken breasts and wondered if I had gone too far. It wasnt too far, it was genius.

This Cajun Chicken Alfredo Recipe started as a late night experiment and turned into the kind of dish that makes you pause, taste, then go back for more. Think smoky heat sliding into a silky sauce, a bite that surprises you and then wraps you up, not in a sappy way but in a seriously addictive one.

If you like bold twists on classics, my Cajun Alfredo Pasta will make you curious enough to try it.

Ingredients

• Chicken breasts: Lean protein that keeps you full, cooks fast, soaks up Cajun spice.
• Fettuccine: Rich in carbs for energy, makes the sauce cling, comfort food vibes.
• Heavy cream: Gives silky texture and fat, makes the sauce lush and velvety.
• Parmesan cheese: Adds salty umami, boosts flavor, a little goes a long way.
• Cajun seasoning: Smoky spicy blend that brings heat and depth, not sweet at all.
• Garlic: Sharp aromatic punch, small amount brightens sauce and rounds flavors.
• Olive oil: Light cooking oil, helps brown chicken and adds gentle fruity notes.
• Cream cheese optional: Makes sauce extra creamy and tangy, slightly richer mouthfeel.

Ingredient Quantities

• 12 oz (340 g) fettuccine
• 1 lb (450 g) boneless skinless chicken breasts
• 2 tbsp Cajun seasoning
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 1/2 cups (360 ml) heavy cream
• 1/2 cup (120 ml) chicken broth
• 4 oz (115 g) cream cheese (optional)
• 1 cup grated Parmesan cheese plus extra for serving
• Salt and freshly ground black pepper to taste
• 1/4 tsp red pepper flakes optional
• 2 tbsp chopped fresh parsley optional
• 1 tsp lemon juice optional

How to Make this

1. Bring a large pot of salted water to a boil and cook 12 oz fettuccine until just al dente, following package directions; before draining scoop out and reserve about 1 cup of the pasta water, then drain the pasta.

2. Pat 1 lb chicken breasts dry, slice into thin strips or cutlets so they cook fast, toss with 2 tbsp Cajun seasoning making sure every piece is coated.

3. Heat 1 tbsp olive oil in a large skillet over medium-high heat, add the chicken in a single layer and sear until nicely browned and cooked through, about 3 to 5 minutes per side depending on thickness; transfer chicken to a plate and loosely tent with foil to rest.

4. Reduce heat to medium, add 2 tbsp unsalted butter to the same skillet and melt, add 3 cloves minced garlic and cook about 30 to 45 seconds until fragrant but not brown, scraping up the browned bits from the pan.

5. Pour in 1 1/2 cups heavy cream and 1/2 cup chicken broth, stir and bring to a gentle simmer, use a wooden spoon to scrape any fond off the bottom so that flavor goes into the sauce.

6. If using, add 4 oz cream cheese in chunks and whisk or stir until fully melted and smooth, simmer the sauce 2 to 3 minutes to start thickening.

7. Stir in 1 cup grated Parmesan cheese a little at a time until melted and smooth, season with salt and freshly ground black pepper to taste, add 1/4 tsp red pepper flakes if you want more heat and 1 tsp lemon juice if you want a touch of brightness.

8. Add the drained fettuccine to the sauce and toss to coat; if the sauce is too thick loosen it with reserved pasta water a few tablespoons at a time until you reach a silky consistency.

9. Slice the rested chicken if you left it whole and toss it back in with the pasta to warm through, taste and adjust seasoning, sprinkle with 2 tbsp chopped fresh parsley and extra Parmesan for serving and serve immediately.

Equipment Needed

1. Large pot for boiling the fettuccine, big enough to hold 12 oz pasta
2. Colander for draining and reserving pasta water
3. Large skillet (10 to 12 inch) for searing chicken and making the sauce
4. Cutting board for slicing the chicken and chopping parsley
5. Chef’s knife for cutting chicken and mincing garlic
6. Tongs for turning the chicken and tossing pasta in the sauce
7. Wooden spoon for scraping up browned bits and stirring the sauce
8. Whisk for smoothing cream cheese and Parmesan into the sauce
9. Measuring cups and spoons for cream, broth, seasoning and other ingredients
10. Box grater for freshly grating Parmesan cheese

FAQ

Cajun Chicken Alfredo Recipe Substitutions and Variations

• Chicken breasts: boneless skinless chicken thighs for more juice and flavor, shrimp (about 1 lb) if you want seafood instead, Italian sausage sliced and browned for a spicier, richer dish, or firm tofu pressed and cubed for a vegetarian swap
• Heavy cream: half and half plus 2 tbsp melted butter per cup to mimic richness, whole milk thickened with 1 tbsp cornstarch or flour per cup if you want lighter creaminess, full fat coconut milk for a dairy free version
• Parmesan cheese: Pecorino Romano or Asiago for a sharper salty bite, Grana Padano for a milder nutty note, nutritional yeast if you need a vegan cheesy flavor (add to taste)
• Fettuccine: linguine or tagliatelle for nearly the same texture, penne or rigatoni if you prefer tube shapes that hold sauce, gluten free pasta or spiralized zucchini for a low carb alternative

Pro Tips

1. Save at least a cup of the pasta water and do not rinse the noodles. The starchy water is what makes the sauce cling, so add it a few tablespoons at a time until the sauce is silky. If you dump it all in at once you’ll thin it too much.

2. Slice or pound the chicken thin so it cooks fast and evenly, and let it rest after searing or it will leak juices everywhere. Don’t overcrowd the pan or the chicken will steam not brown, and that browned stuff on the pan is flavor so scrape it into the sauce.

3. Keep the sauce at a gentle simmer and add cheese off the heat when you can, especially the Parmesan, to avoid a grainy texture. If using cream cheese cut it into small cubes and let it soften a bit first so it melts smoother, and don’t let the cream boil.

4. Undercook the pasta slightly so it finishes in the sauce, especially if you’re mixing and warming everything together. For leftovers, reheat with a splash of cream or pasta water to revive the sauce, and taste before you re-season because flavors concentrate when cooled.