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Creamy Cajun Chicken Alfredo

A close-up of rich, orange-hued Creamy Cajun Chicken Alfredo pasta topped with fresh parsley.
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A recipe for rich, spicy chicken Alfredo pasta featuring a thick, creamy sauce and bold Cajun seasoning.

Ingredients

Scale
  • 1 pound fettuccine pasta
  • 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons Cajun seasoning blend (store-bought or homemade)
  • 4 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup chicken broth
  • 1.5 cups freshly grated Parmesan cheese, plus more for serving
  • 1/4 cup reserved pasta water
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 2 tablespoons fresh parsley, chopped, for garnish

Instructions

  1. Cook the fettuccine according to package directions until al dente. Reserve about 1/2 cup of the starchy pasta water before draining. Set the pasta aside.
  2. In a large skillet, heat the olive oil over medium-high heat. Season the chicken pieces with salt, pepper, and 2 tablespoons of the Cajun seasoning.
  3. Add the seasoned chicken to the hot skillet and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
  4. Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and cook for 1 minute until fragrant.
  5. Stir in the remaining 1 tablespoon of Cajun seasoning and the optional cayenne pepper. Cook for 30 seconds.
  6. Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer, stirring occasionally. Let it simmer for 3-5 minutes until it begins to thicken slightly.
  7. Reduce the heat to low. Gradually whisk in the grated Parmesan cheese, stirring constantly until the sauce is smooth and melted. Do not let the sauce boil after adding the cheese, or it may separate.
  8. If the sauce is too thick, stir in a little of the reserved pasta water until you reach your desired consistency.
  9. Return the cooked chicken to the skillet. Add the drained fettuccine and toss everything together until the pasta is fully coated in the creamy sauce.
  10. Serve immediately, garnished with extra Parmesan cheese and fresh parsley.

Notes

  • For the creamiest sauce, use freshly grated Parmesan cheese; pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
  • To prevent the sauce from breaking, keep the heat low when adding the Parmesan cheese.
  • If you prefer a milder flavor, reduce the amount of Cajun seasoning used on the chicken.

Nutrition

Find it online: https://magazinemeal.com/creamy-cajun-chicken-alfredo-rich-spicy/