Cajun Chicken Alfredo
A creamy pasta dish with tender Cajun-seasoned chicken and a rich Alfredo sauce, perfect for a comforting meal.
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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Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove with a splash of reserved pasta water.