Cajun Chicken Alfredo (Printable Version)

Spiced chicken breasts with creamy Parmesan sauce and fettuccine. A fusion dish combining Southern heat with 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 oz 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 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 - While pasta cooks, 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 with internal temperature reaching 165°F. Remove from skillet, let 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 is 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.
07 - Serve immediately, garnished with chopped fresh parsley and extra Parmesan cheese.

# Expert Tips:

01 -
  • The spicy, creamy contrast feels indulgent but comes together in under an hour on a weeknight.
  • It uses simple ingredients you probably already have, with just enough flair to feel special.
  • Leftovers reheat beautifully and somehow taste even better the next day.
  • You can dial the heat up or down depending on who's at the table.
02 -
  • Do not let the cream boil hard or it will break and turn grainy instead of silky.
  • Slice the chicken after it rests or all the juices run out and it dries up fast.
  • Add the Parmesan off the heat or in low simmer to avoid clumping.
  • Reserve that pasta water, it's the secret to a sauce that actually sticks instead of pooling at the bottom.
03 -
  • Use a cast iron skillet if you have one, it holds heat better and gives the chicken an even sear.
  • Grate your own Parmesan from a block, the pre-shredded kind has anti-caking agents that make the sauce gritty.
  • Taste the sauce before adding the chicken, that's your last chance to adjust salt and spice.
  • If the Cajun seasoning is too mild, add a pinch of cayenne or smoked paprika directly to the chicken.
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