Save 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 a family dinner when we craved something spicy and comforting. The result was an instant hit that quickly became our go-to pasta night request.
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 Pasta:
- Cook the fettuccine according to package instructions in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- Season and Cook Chicken:
- While the pasta cooks, pat chicken breasts dry and coat them evenly with Cajun seasoning.
- Sear Chicken:
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5 6 minutes per side, or until fully cooked and golden brown. Remove chicken from the skillet, let rest for 5 minutes, then slice thinly.
- Prepare Alfredo Sauce:
- In the same skillet, reduce heat to medium and add butter. Sauté minced garlic for 1 minute until fragrant.
- Finish Sauce:
- Stir in heavy cream, smoked paprika, and chili flakes. Bring to a gentle simmer, then whisk in Parmesan cheese until melted and sauce is smooth. Season with salt and pepper.
- Combine Pasta and Sauce:
- Add cooked fettuccine to the sauce, tossing to coat. If needed, add reserved pasta water a little at a time for a silkier sauce.
- Serve:
- Top pasta with sliced Cajun chicken. Garnish with chopped parsley and extra Parmesan. Serve immediately.
Save Even picky eaters in our family ask for seconds whenever I serve this Cajun chicken Alfredo. Its spicy kick creates memorable moments around our dinner table.
Required Tools
You will need a large pot, large skillet, tongs, chefs knife, cutting board, and measuring cups and spoons for this recipe.
Allergen Information
Contains dairy from cream, butter, and Parmesan plus gluten in fettuccine. Cajun seasoning may have other allergens, so always check ingredient labels.
Nutritional Information (per serving)
Calories: 610. Total Fat: 27 g. Carbohydrates: 54 g. Protein: 38 g.
Save Enjoy this bold Cajun chicken Alfredo for any spicy pasta craving. The creamy sauce and tender chicken make dinner unforgettable.
Kitchen Help
- → How do I ensure the chicken stays tender?
Pat the chicken dry before seasoning and avoid overcooking by searing until golden and cooked through, then letting it rest before slicing.
- → Can I adjust the spiciness level?
Yes, increase or reduce Cajun seasoning and chili flakes to suit your preferred heat level.
- → What pasta works best for this dish?
Fettuccine is ideal, but penne or linguine can be substituted without sacrificing texture or sauce coverage.
- → How can the sauce be made silkier?
Add reserved pasta water a little at a time while tossing the pasta to reach a smooth, creamy consistency.
- → What garnishes enhance this meal?
Fresh chopped parsley and extra grated Parmesan add brightness and depth to the flavors.