Cajun Chicken Alfredo

A vibrant fusion of spicy Cajun-seasoned chicken and silky, creamy Alfredo sauce tossed with perfectly cooked pasta. This dish brings Southern flair to Italian comfort food for a truly unforgettable meal that is as satisfying as it is flavorful.

Pin

This American (Cajun-Italian Fusion) dish is the perfect solution for a medium-difficulty weeknight dinner. The heat from the seasoned chicken breasts provides a beautiful contrast to the heavy cream and Parmesan base, creating a savory depth that will have everyone reaching for seconds.

Ingredients

• Chicken: 2 large boneless, skinless chicken breasts, 1 tablespoon Cajun seasoning, 1 tablespoon olive oil
• Pasta: 12 oz (340 g) fettuccine or linguine pasta
• Alfredo Sauce: 2 tablespoons unsalted butter, 3 cloves garlic (minced), 1 1/2 cups (360 ml) heavy cream, 1 cup (90 g) freshly grated Parmesan cheese, 1/4 teaspoon ground black pepper, 1/4 teaspoon salt, 1/4 teaspoon red pepper flakes (optional)
• Garnish: 2 tablespoons chopped fresh parsley, extra grated Parmesan

Rinse produce, clean cookware, and fill pots smoothly with flexible spray options for everyday cooking.

Check price on Amazon

Instructions

Cook the pasta

Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1/2 cup pasta water and drain the rest. Set aside.

Prepare the chicken

While the pasta cooks, pat chicken breasts dry and rub evenly with Cajun seasoning. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5–6 minutes per side, or until golden and cooked through (internal temperature should reach 165°F/74°C). Remove from skillet, let rest for 2–3 minutes, then slice into strips.

Make the Alfredo sauce

In the same skillet over medium heat, melt butter. Add minced garlic and sauté for 30 seconds until fragrant. Pour in heavy cream, whisking constantly, and bring to a gentle simmer (do not boil). Stir in Parmesan cheese, black pepper, salt, and red pepper flakes (if using). Simmer for 2–3 minutes until sauce thickens. If the sauce is too thick, add reserved pasta water a tablespoon at a time.

Combine and Serve

Add cooked pasta to the skillet and toss well to coat with Alfredo sauce. Add sliced Cajun chicken and toss again. Serve immediately, garnished with chopped parsley and extra Parmesan cheese.

Zusatztipps für die Zubereitung

Adjust the Cajun seasoning for more or less heat depending on your personal taste. Always ensure the chicken reaches an internal temperature of 165°F (74°C) for safety.

Varianten und Anpassungen

For extra vegetables, add sautéed bell peppers or spinach to the sauce. You can also substitute the chicken for shrimp or tofu for a different twist on this Cajun-Italian classic.

Serviervorschläge

This dish pairs perfectly with a crisp white wine such as Sauvignon Blanc. Each of the 4 servings contains approximately 670 calories and 34g of total fat.

Pin

Whether you're looking for a comforting weekend meal or a bold dinner to impress guests, this Cajun Chicken Alfredo delivers on every level. Enjoy the creamy, spicy goodness of this Southern-inspired Italian favorite!

Quickly slice, dice, grate, and spiralize vegetables for salads, stir fries, and faster everyday meal prep.

Check price on Amazon

Recipe FAQ

→ Can I make the Alfredo sauce ahead of time?

You can prepare the Alfredo sauce up to 2 hours in advance and refrigerate it. Reheat gently over low heat, whisking frequently and adding pasta water if needed to restore the creamy consistency. This prevents the sauce from breaking or becoming too thick.

→ What's the best way to prevent the Alfredo sauce from breaking?

Keep the heat at medium or below—never let the sauce boil. Whisk constantly when adding cream, and introduce cheese gradually while stirring. If the sauce does break, whisk in a tablespoon of cream at a time until it becomes silky again.

→ How do I adjust the spice level?

Control heat by varying the amount of Cajun seasoning on the chicken, or add red pepper flakes directly to the sauce. Start with less seasoning than the recipe calls for, then taste and add more. You can also offer extra hot sauce at the table for individual preference.

→ What pasta shapes work best with this sauce?

Fettuccine and linguine are ideal because their wide, flat surfaces catch and hold the creamy sauce beautifully. Pappardelle also works wonderfully. Avoid thin pastas like angel hair, which can get lost in the sauce.

→ Can I use frozen chicken breasts?

Thaw frozen chicken completely in the refrigerator before cooking to ensure even cooking and proper seasoning absorption. Pat them dry before applying the Cajun seasoning, as moisture prevents proper browning and seasoning adherence.

→ What wine pairs well with this dish?

Crisp white wines like Sauvignon Blanc, Pinot Grigio, or Albariño complement the spicy-creamy flavors beautifully. The acidity cuts through the richness of the sauce while the wine's crispness balances the Cajun heat from the chicken.