Spicy Cajun Chicken Alfredo (Print)

Spicy Cajun chicken strips combined with creamy Parmesan Alfredo sauce and perfectly cooked pasta for a bold, comforting meal.

# 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, optional

→ Garnish

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

# Directions:

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 remaining water. Set aside.
02 - Pat chicken breasts dry and rub evenly with Cajun seasoning on both sides.
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, reaching an internal temperature of 165°F. Remove from skillet and 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 if using. 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 evenly with Alfredo sauce. Add sliced Cajun chicken and toss again to combine.
07 - Serve immediately, garnishing with chopped fresh parsley and extra grated Parmesan cheese.

# Expert Advice:

01 -
  • It tastes like restaurant quality but comes together in your own kitchen in under an hour.
  • The Cajun spice wakes up the traditional Alfredo without overwhelming it, so even picky eaters enjoy it.
  • Leftovers reheat beautifully with a splash of cream or milk, making next day lunches something to look forward to.
  • You can dial the heat up or down depending on who is at your table that night.
02 -
  • Do not skip reserving the pasta water, I learned this the hard way when my sauce seized up and I had nothing to loosen it.
  • Let the chicken rest after cooking or all the juices will run out onto your cutting board instead of staying inside the meat.
  • Use freshly grated Parmesan from a block, the pre shredded kind contains cellulose that prevents smooth melting.
  • Keep the heat at medium when making the sauce, high heat will cause the cream to separate and turn grainy.
03 -
  • Season your pasta water until it tastes like the ocean, this is your only chance to season the noodles themselves.
  • Slice the chicken against the grain for the most tender bite, it makes a noticeable difference in texture.
  • If your sauce looks too thin, let it simmer an extra minute, if it looks too thick, don't panic, just whisk in pasta water one tablespoon at a time.
  • Make extra Cajun seasoning and keep it in a jar, you'll want to put it on everything once you taste this dish.
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