Cajun Chicken Alfredo (Printable)

Spicy Cajun chicken tossed with silky Alfredo sauce and tender pasta—a bold fusion of Southern heat and 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

→ Garnish

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

# Steps:

01 - Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente. Reserve 0.5 cup pasta water and drain remaining pasta. Set aside.
02 - Pat chicken breasts dry with paper towels and rub evenly on both sides with Cajun seasoning.
03 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 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 while whisking constantly and bring to a gentle simmer without boiling.
05 - Stir in Parmesan cheese, black pepper, salt, and red pepper flakes. 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 thoroughly to coat with Alfredo sauce. Add sliced Cajun chicken and toss again until fully incorporated.
07 - Transfer to serving dishes immediately. Garnish with chopped fresh parsley and additional grated Parmesan cheese.

# Expert Tips:

01 -
  • The Cajun seasoning adds a smoky kick that keeps every bite interesting, never letting the cream feel too heavy.
  • It comes together in under an hour, which means you can make it on a weeknight without feeling like you've run a marathon.
  • Leftovers reheat beautifully with a splash of milk, so you get to enjoy it twice without any guilt.
02 -
  • Don't skip reserving the pasta water; I once forgot and had to add plain water, which diluted the sauce and made it taste flat.
  • Let the chicken rest after cooking or all the flavorful juices will spill out when you slice it, leaving you with dry meat.
  • Use medium heat for the Alfredo sauce, not high, or the cream will separate and you'll end up with a greasy mess instead of velvet.
03 -
  • Use a meat thermometer to check that the chicken reaches 165°F internally; guessing often leads to overcooked, rubbery meat.
  • Grate your own Parmesan right before using it for the creamiest, most flavorful sauce that doesn't clump or taste waxy.
  • If the sauce breaks, remove it from heat and whisk in a tablespoon of cold cream to bring it back together.
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