Description
Creamy Cajun Chicken Alfredo Pasta is a rich restaurant-style dinner made with Cajun-spiced chicken, tender pasta, and a velvety homemade Alfredo sauce with garlic, cream, and Parmesan cheese.
Ingredients
Scale
- 2 large boneless skinless chicken breasts
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 12 ounces fettuccine pasta
- 4 quarts water
- 1 tablespoon salt
- 3 tablespoons butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon Cajun seasoning
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/2 cup reserved pasta water
- Fresh parsley, chopped (optional garnish)
- Extra Parmesan cheese (optional garnish)
- Crushed red pepper flakes (optional garnish)
- Lemon zest (optional garnish)
Instructions
- Pat the chicken breasts dry with paper towels. Season both sides with Cajun seasoning, paprika, garlic powder, onion powder, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 5–7 minutes per side until golden and fully cooked. Internal temperature should reach 165°F (75°C). Remove and rest.
- Bring a large pot of water to a boil. Add salt and cook the fettuccine according to package directions until al dente. Reserve 1 cup pasta water, then drain.
- Slice the rested chicken into thin strips.
- In the same skillet melt butter over medium heat. Add minced garlic and cook about 30 seconds until fragrant.
- Pour in the heavy cream and gently simmer for 3–4 minutes, scraping up browned bits from the pan.
- Stir in the Parmesan cheese until melted and smooth.
- Season the sauce with Cajun seasoning, smoked paprika, salt, and black pepper.
- Add a little reserved pasta water if needed to adjust the sauce consistency.
- Add the cooked pasta to the skillet and toss until fully coated in Alfredo sauce.
- Top with sliced Cajun chicken and gently mix.
- Garnish with parsley, extra Parmesan cheese, and optional red pepper flakes before serving.
Notes
- Freshly grated Parmesan melts better and creates a smoother Alfredo sauce.
- Half-and-half can replace part of the heavy cream for a lighter version.
- Chicken thighs can be used instead of chicken breasts for extra juiciness.
- Add vegetables such as spinach, mushrooms, or roasted bell peppers for variety.
- Store leftovers in the refrigerator up to 3 days and reheat with a splash of milk or cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 3g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 120mg