Cajun Chicken Alfredo is a creamy pasta dish with bold flavor. You get tender chicken coated in Cajun spices and a smooth Alfredo sauce. It’s easy to make and perfect when you want a comforting meal with a little heat.
Why We Love This Cajun Chicken Alfredo Recipe
You’ll love how this Cajun Chicken Alfredo hits all the right notes. The chicken is perfectly seasoned, juicy, and packed with flavor, while the creamy Alfredo sauce is silky and luscious without being too heavy. The blend of spices in the Cajun mix gives the dish a kick without overwhelming your taste buds. Plus, it’s made with pantry-friendly ingredients, ready in under an hour, and doesn’t require complicated steps. From weeknight dinners to weekend indulgence, this dish offers versatility, comfort, and the kind of flavor that keeps you coming back.
Ingredients for Cajun Chicken Alfredo
Blackened Chicken Breasts
- 1.5 pounds boneless chicken breasts
- 1 tablespoon Cajun seasoning (adjust to taste)
- 1.5 teaspoons kosher salt (to taste)
- 2 tablespoons unsalted butter
Pasta
- 16 ounces fettuccine (or pasta of your choice)
Cajun Alfredo Sauce
- 2 tablespoons unsalted butter
- 8 cloves fresh garlic, minced
- 1 cup chicken broth
- 1 cup heavy whipping cream
- 6 ounces parmesan cheese, grated
- 1/2 to 1 tablespoon Cajun seasoning (to taste)
- 1/4 to 1/2 teaspoon kosher salt (to taste)
- 1 cup reserved pasta water
- Handful of fresh minced parsley (optional)
How to Make Cajun Chicken Alfredo Directions
Start by preheating a large skillet over medium-high heat. Simultaneously, bring a large pot of salted water to a boil for your pasta.
Cook the Chicken:
Season the boneless chicken breasts generously on both sides with Cajun seasoning and kosher salt. In the preheated skillet, melt two tablespoons of unsalted butter. Add the seasoned chicken and sear for 5 to 6 minutes per side, or until the internal temperature reaches 165°F. Once done, remove the chicken and let it rest for about 5 to 10 minutes before slicing. Do not discard the flavorful drippings in the skillet—this base will enrich your Alfredo sauce.
Cook the Pasta:
While the chicken rests, cook the fettuccine just under the time listed on the package. You want the pasta to be al dente, as it will continue cooking in the sauce. Make sure to reserve about one cup of pasta water before draining.
Prepare the Sauce:
Lower the heat under the skillet to medium. Add two tablespoons of butter and a small splash of chicken broth to deglaze the pan. Scrape up the browned bits using a wooden spoon. Toss in the minced garlic and sauté until fragrant, which should take about a minute.
Pour in the remaining chicken broth and reduce the heat to low. Stir in the heavy cream slowly. Begin incorporating the parmesan cheese in small handfuls, making sure each batch melts fully before adding more. The goal is a smooth, rich sauce. Sprinkle in more Cajun seasoning and a bit of salt, adjusting both to your taste.
Bring It All Together:
Add the cooked fettuccine to the sauce along with a bit of the reserved pasta water. Gently toss everything to combine, allowing the sauce to cling to the noodles. Adjust the consistency by adding more pasta water as needed. Slice the rested chicken and place it on top of the pasta. Garnish with chopped parsley and additional parmesan if desired.
How to Serve Cajun Chicken Alfredo
Cajun Chicken Alfredo is best served hot, fresh out of the skillet, with the sliced chicken laid beautifully on top of a bed of creamy pasta. You can garnish with a little extra grated Parmesan or a sprinkle of parsley for color and freshness. It pairs well with a crisp green salad or lightly roasted vegetables to balance the richness. If you’re serving guests, plating individual portions keeps the presentation clean and allows everyone to enjoy the textures—tender chicken on top, creamy pasta below. For a casual setting, bring the skillet to the table and let everyone dig in family-style.
Expert Tips: Cajun Chicken Alfredo
- Cook your pasta slightly under the package time so it stays firm when added to the sauce.
- Don’t skip resting the chicken after cooking—it helps retain the juices and keeps every bite moist.
- Always taste your sauce as you season it. Cajun blends vary in salt and spice, so adjust based on what you’re using.
- Use freshly grated Parmesan cheese. Pre-grated varieties may include anti-caking agents that prevent proper melting.
- Stir the sauce constantly once you add the cream to avoid curdling or separation.
- Save pasta water—it’s your best friend when it comes to creating a sauce that clings to the noodles and reheats well.
- Deglazing the pan with chicken broth adds incredible depth to the sauce by lifting those flavor-packed brown bits from the skillet.
- If you like a smokier flavor, lightly char the chicken before slicing for an extra boost.
How to Store Cajun Chicken Alfredo
Store any leftover Cajun Chicken Alfredo in an airtight container in the fridge for up to four days. If possible, keep the sauce and pasta separate to maintain the best texture. When reheating, add a splash of the reserved pasta water or some chicken broth to revive the sauce and prevent it from drying out. Heat it gently on the stovetop over low heat or in the microwave using short intervals, stirring frequently. Avoid freezing this dish, as cream-based sauces tend to separate and lose their silky consistency after thawing.
Variation of Cajun Chicken Alfredo
There are several ways to make this recipe your own. If you’re looking for more vegetables, try adding sautéed bell peppers, mushrooms, or spinach to the sauce. Want a seafood twist? Swap the chicken for shrimp—just season and sear them quickly, as they cook much faster. For a lighter version, use half-and-half instead of heavy cream and whole grain or chickpea pasta. You can also make it dairy-free by using plant-based butter, coconut cream, and vegan Parmesan. Craving more heat? Add crushed red pepper flakes or a spicier Cajun blend. This recipe is flexible, so you can adjust the flavors and ingredients to match your taste or dietary needs.
FAQ: Cajun Chicken Alfredo
Can I use store-bought Alfredo sauce instead of making it from scratch?
Yes, but making your own gives you full control over the flavor and texture. Homemade sauce tastes fresher and richer.
Is Cajun Chicken Alfredo very spicy?
The level of spice depends on your Cajun seasoning. You can reduce or increase the amount based on your heat preference.
Can I substitute another pasta for fettuccine?
Absolutely. Penne, linguine, or spaghetti work just as well. Just be sure to cook it al dente.
How do I make this dish gluten-free?
Use gluten-free pasta and double-check that your Cajun seasoning and chicken broth are also gluten-free.
How do I prevent the sauce from separating?
Cook over low heat, stir often, and add cheese slowly to help the sauce stay creamy and smooth.
Can I prep this in advance?
You can cook the chicken and prep the sauce a day ahead, but it’s best to combine everything just before serving for the best texture.
What protein alternatives can I use instead of chicken?
Shrimp or tofu both work well. Just adjust cooking time depending on your chosen protein.
Why should I reserve pasta water?
It helps thin the sauce and makes it cling better to the noodles, especially when reheating leftovers.
Cajun Chicken Alfredo
Ingredients
- 1.5 pounds boneless chicken breasts
- 1 tablespoon Cajun seasoning (adjust to taste)
- 1.5 teaspoons kosher salt (to taste)
- 2 tablespoons unsalted butter (for chicken)
- 16 ounces fettuccine (or pasta of your choice)
- 2 tablespoons unsalted butter (for sauce)
- 8 cloves fresh garlic (minced)
- 1 cup chicken broth
- 1 cup heavy whipping cream
- 6 ounces parmesan cheese (grated)
- 1/2 to 1 tablespoon Cajun seasoning (to taste for sauce)
- 1/4 to 1/2 teaspoon kosher salt (to taste for sauce)
- 1 cup reserved pasta water
- 1 handful fresh minced parsley (optional for garnish)
Instructions
- Preheat a large skillet over medium-high heat and bring a pot of salted water to a boil for the pasta.
- Season chicken breasts on both sides with Cajun seasoning and kosher salt. Melt two tablespoons of butter in the skillet and add the chicken. Sear for 5-6 minutes per side until cooked through. Remove and let rest for 5-10 minutes before slicing.
- Cook fettuccine until just under al dente, reserving 1 cup of pasta water before draining.
- In the same skillet, lower heat to medium, add two tablespoons of butter and a splash of chicken broth to deglaze. Add minced garlic and sauté until fragrant.
- Pour in the remaining chicken broth and reduce heat to low. Slowly stir in the heavy cream and parmesan cheese until smooth. Adjust seasoning with Cajun seasoning and salt as needed.
- Add cooked fettuccine to the sauce, tossing to combine and adding reserved pasta water as needed to reach desired consistency. Slice chicken and place on top of pasta. Garnish with parsley if desired.
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