Pin Recipe A bold, creamy pasta dish featuring tender Cajun-spiced chicken tossed with fettuccine in a rich Alfredo sauce, perfect for spice lovers.
I first made this Cajun Chicken Alfredo for my friends after a long week, wanting something comforting yet bold. Everyone loved how the Cajun spices brightened up classic Alfredo, and we lingered around the table enjoying second helpings!
Ingredients
- Chicken: 2 large boneless, skinless chicken breasts; 2 tablespoons Cajun seasoning; 1 tablespoon olive oil
- Pasta: 340 g (12 oz) fettuccine
- Alfredo Sauce: 2 tablespoons unsalted butter; 3 cloves garlic (minced); 1 cup (240 ml) heavy cream; 1 cup (100 g) freshly grated Parmesan cheese; 1/2 teaspoon smoked paprika; 1/2 teaspoon chili flakes (optional for extra heat); salt and black pepper (to taste)
- Garnishes: 2 tablespoons chopped fresh parsley; extra grated Parmesan cheese
Instructions
- Cook the Pasta:
- Cook fettuccine in salted boiling water until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
- Season and Cook Chicken:
- Pat chicken breasts dry. Coat evenly with Cajun seasoning. Heat olive oil in skillet over medium-high. Cook chicken 5-6 minutes per side until golden and fully cooked. Remove and let rest 5 minutes, then slice thinly.
- Make Alfredo Sauce:
- In same skillet over medium, add butter. Sauté minced garlic 1 minute. Stir in heavy cream, smoked paprika, chili flakes. Simmer briefly, whisk in Parmesan until melted and smooth. Season with salt and pepper.
- Combine Pasta and Sauce:
- Add cooked fettuccine to sauce and toss to coat. Add reserved pasta water as needed for silkier sauce.
- Serve:
- Top pasta with sliced Cajun chicken. Garnish with chopped parsley and extra Parmesan. Serve immediately.
Pin Recipe When my family requests this recipe, everyone pitches in to grate Parmesan or sprinkle the final parsley. It has become our signature 'celebration pasta' for birthdays and cozy gatherings.
Required Tools
Large pot for boiling pasta, skillet for chicken and sauce, tongs for tossing, chefs knife, cutting board, measuring cups and spoons for precision.
Allergen Information
This Alfredo includes dairy from cream, butter and Parmesan, as well as gluten in the pasta. Always check Cajun seasoning labels for added allergens.
Nutritional Information
Each serving contains 610 calories, 27 g total fat, 54 g carbohydrates, and 38 g protein, making it a hearty main dish.
Pin Recipe Spicy Cajun Chicken Alfredo is best served piping hot so the sauce stays creamy. Garnish generously with fresh parsley and more Parmesan for maximum satisfaction.
Recipe FAQs
- → How do I make the Cajun chicken spicy?
Increase the amount of Cajun seasoning or add chili flakes to intensify the heat in the chicken and sauce.
- → Can I use a different pasta type?
Penne, linguine, or other long pasta can replace fettuccine while keeping a similar texture and sauce coverage.
- → What is the best way to cook the chicken evenly?
Pat dry and coat the chicken well with seasoning, then cook over medium-high heat 5-6 minutes per side until golden and fully cooked.
- → How can I make the sauce silkier?
Add reserved pasta water gradually while tossing the pasta to achieve a smooth, creamy consistency.
- → Are there any good pairing suggestions?
This dish pairs well with crisp white wines such as Sauvignon Blanc and simple green salads to balance richness.