Cajun Chicken Alfredo

This Cajun Chicken Alfredo combines the creamy decadence of classic fettuccine Alfredo with the bold, spicy kick of Cajun seasoning. The rich sauce coats every strand of pasta while tender chicken pieces add satisfying protein and a punch of Southern-inspired flavor.

I first made this Cajun Chicken Alfredo when looking to spice up our regular pasta night routine. My family immediately declared it the new favorite, requesting it nearly every week since. The combination of creamy sauce with that distinctive Cajun kick creates magic on your plate.

Ingredients

• 2 skinless boneless chicken breasts: Cut into the perfect size ensures even cooking and ideal bite sized portions
• 2 tbsp Cajun seasoning: Provides that signature flavor punch, look for a blend with paprika, garlic, and herbs for best results
• 2 tbsp olive oil: Helps create a beautiful sear on the chicken without sticking
• 1 clove garlic: Adds essential aromatic foundation, choose fresh over pre minced for superior flavor
• 2 tbsp butter: Creates richness in the sauce, unsalted allows better control of final seasoning
• 500ml/2 cups double/heavy cream: Forms the luxurious base of the Alfredo sauce, room temperature cream incorporates better
• 120g/1 1/4 cup Parmesan cheese: Freshly grated melts perfectly, avoid pre grated which contains anti caking agents
• Salt to taste: Balances and enhances all flavors
• 450g/1 lb fettuccine pasta: Provides the ideal surface for clinging to the creamy sauce, traditional choice for Alfredo

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of water to a rolling boil, add generous salt until it tastes like sea water. Add fettuccine and cook according to package directions until al dente, typically 9 to 11 minutes. Important to stir occasionally to prevent sticking. Reserve 1/2 cup pasta water before draining.

Prepare the Chicken:

Slice chicken breasts into even bite sized pieces, approximately 1 inch cubes for ideal cooking. Toss chicken thoroughly in Cajun seasoning ensuring each piece is well coated on all sides. This step builds the foundation of flavor throughout the dish.

Cook the Chicken:

Heat olive oil in a large skillet over medium heat until shimmering but not smoking. Add seasoned chicken pieces in a single layer without overcrowding. Cook for 5 to 7 minutes, turning occasionally, until golden brown outside and no longer pink inside. Internal temperature should reach 165°F. Remove chicken to a clean plate.

Create the Sauce:

Reduce heat to low. Add butter to the same pan, allowing it to melt while scraping up any flavorful chicken bits from the bottom. Add grated garlic and cook for precisely 30 seconds until fragrant but not browned. Pour in cream and simmer gently for 5 minutes until slightly thickened. Gradually sprinkle in Parmesan while continuously stirring to ensure smooth incorporation. Continue cooking until sauce reaches a silky consistency.

Combine and Finish:

Return cooked chicken to the sauce pan. Add drained pasta and gently toss until every strand is coated in sauce and chicken is distributed throughout. If sauce seems too thick, add splashes of reserved pasta water until desired consistency is reached. Taste and adjust salt as needed.

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The real secret to this dish lies in using freshly grated Parmesan cheese. I learned this from my Italian grandmother who insisted that pre shredded cheese never melts properly. The first time I made this recipe with block Parmesan I grated myself the difference was remarkable, a sauce so silky and rich that everyone requested seconds.

Storing and Reheating

This Cajun Chicken Alfredo keeps well in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or cream to revive the sauce as it tends to thicken when chilled. The best method is gentle reheating on the stovetop over medium low heat, stirring frequently. Microwave reheating works in a pinch but stir halfway through for even heating.

Make It Your Own

This recipe welcomes countless variations. Shrimp makes an excellent substitute for chicken, requiring even less cooking time. For a vegetarian version, replace the chicken with sautéed bell peppers, mushrooms, and zucchini. The Cajun seasoning can be adjusted to your heat preference, start with half the amount for a milder dish. For extra indulgence, add 1/4 cup of cream cheese to the sauce for an even more velvety texture.

Serving Suggestions

Serve this Cajun Chicken Alfredo with a simple side salad dressed with lemon vinaigrette to cut through the richness. Garlic bread makes the perfect accompaniment for soaking up extra sauce. For a complete meal with New Orleans inspiration, add a small serving of blackened vegetables on the side. A glass of unoaked Chardonnay or crisp Pinot Grigio complements the creamy, spicy flavors beautifully.

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Elevate your pasta night with this comforting and flavorful Cajun Chicken Alfredo—it never fails to impress!

Frequently Asked Questions

→ What type of pasta is best for Cajun Alfredo?

Fettuccine pasta is ideal for this dish as its wide, flat shape holds the creamy Alfredo sauce perfectly.

→ Can I use a different protein instead of chicken?

Yes, you can replace chicken with shrimp, sausage, or even tofu for a different variation of this dish.

→ How can I adjust the spice level?

Add more or less Cajun seasoning to control the heat, or include crushed red pepper flakes for an extra kick.

→ Can I make this dish ahead of time?

Yes, you can prepare the sauce and chicken ahead, but it’s best to cook the pasta fresh and combine them just before serving.

→ Is there an alternative to heavy cream?

Half-and-half or a mix of milk and a little butter can be used as a substitute, but the sauce may not be as rich.