Topped with juicy, spicy chicken, this Cajun Chicken Alfredo in a creamy homemade sauce is the perfect weeknight dinner. Ready on your plate in just 30 minutes! What more could you ask for?
Why You’ll Love This Cajun Chicken Alfredo
This Cajun chicken alfredo recipe is one of my favorite weeknight dinners. Here are a few reasons why.
- Ready in 30 minutes. Yup – all you need is 30 minutes to prepare this Cajun chicken alfredo recipe. A quick and easy dinner never tasted so good!
- Incredible flavor. Loaded with cayenne pepper for a taste of Louisiana balanced out by the creamy alfredo sauce, this Cajun chicken alfredo has just the right amount of heat.
- Versatile. There are so many ways to customize this Cajun alfredo sauce recipe, from adjusting the seasoning to adding additional ingredients which I’ll go into below.
What You’ll Need
Cajun seasoning, chicken, and pasta are the most important ingredients. Check the recipe card at the bottom of this post for full ingredient amounts.
For the Pasta
- Chicken breast – Chicken thighs are a good swap.
- Cajun seasoning – Don’t skip this! You can use store bought, our favorite is Slap Ya Mama Cajun Seasoning, or you can make your own Homemade Cajun Seasoning.
- Cayenne pepper – You can leave it out if you’re not a fan of spicy food.
- Salt and pepper
- Olive oil – Vegetable, corn, and canola oil work too.
- Fettuccine pasta – Spaghetti is a good substitute.
For the Sauce
I used my very favorite Homemade Alfredo Sauce for this dish. If you prefer your alfredo sauce to be made with cream cheese instead, you can swap it out and use this recipe for Alfredo Sauce with Cream Cheese instead.
- Butter – If you use salted butter, reduce the salt in the rest of the recipe.
- Heavy cream – Half & half works too, but heavy cream will give you the richest sauce.
- Parmesan cheese – Try not to use the green-bottle stuff as it has preservatives that will over-thicken your sauce. Freshly grated parmesan (the kind you find in the refrigerated cheese section at the grocery store) makes all the difference!
- Salt and pepper
What Is Cajun Seasoning?
Cajun seasoning is a pantry staple in Cajun cuisine (from Louisiana with a French twist). It’s a blend of spicy, earthy, and bold spices that make up the cuisines’ signature flavor. It usually consists of a mix of cayenne pepper, garlic powder, paprika, thyme, and other spices. The seasoning is very popular in soups, stews, and seafood dishes, but it can be used on all kinds of protein and veggies.
If you don’t have any Cajun seasoning, you can also try using blackening seasoning. The flavors are similar and would be delicious in this dish.
How to Make Cajun Chicken Alfredo
As long as you flatten the chicken, you should have no problem placing this dish on the table in 30 minutes.
- Season the chicken. Flatten the chicken by beating it with a meat mallet until it’s 1/2 inch thicken. Combine the seasonings together in a small bowl, then season both sides of the chicken.
- Cook the pasta. Cook the pasta to al dente according to package directions.
- Cook the chicken. Cook the chicken in the olive oil over medium-high heat for 6 minutes per side. Set aside.
- Make the alfredo sauce. Melt the butter in the same pan then add the heavy cream and simmer for 3 minutes. Add the garlic, parmesan, salt, and pepper. Cook for 5 minutes, until the sauce is thick and has reduced.
- Combine the ingredients. Drain the pasta and add to the skillet. Toss to coat. Cut the chicken into strips and nestle into the pasta. Enjoy!
Tips & Variations
Follow these tips to make this recipe extra flavorful, even if you’re out of chicken:
- Make it tangy. Add lemon juice to taste into the sauce a minute before serving. Don’t add it too early on otherwise the sauce can separate because of the lemon’s acidity.
- Swap the pasta. Use whatever kind you have on hand: penne, buccatini, bow tie, rigatoni, etc.
- Double the sauce. As this recipe stands, it’s well sauced, but not overly sauce-y. If you LOVE alfredo sauce, feel free to double the sauce portion of the recipe so you have extra!
- Add bacon. Cook 2-3 bacon strips and crumble them. Use them as a crunchy topping for your pasta.
- Add more Cajun. Stirring 1/2-1 teaspoon of Cajun seasoning into the sauce can add extra flavor to your dish.
- Use steak. Swapping the chicken for Juicy Flank Steak, or your favorite steak, is a yummy twist on this recipe.
What to Serve with Cajun Chicken Alfredo
I like to go easy on any extra carbs when serving this dish because it’s already got pasta. For this reason, I love it with veggie sides, salads, and soups.
Try my Easy Roasted Mushrooms and Broccoli with Bacon for easy veggie sides. For salads, my Copycat Maggiano’s Chopped Salad is a great option. You can also try my Greek Salad with Homemade Croutons. Of course while this dish may already be carb-y, who could resist a piece of Goat Cheese Garlic Bread on the side?
How to Store & Reheat Leftovers
As with any creamy pasta dish, this Cajun chicken alfredo is best served fresh. However, leftovers can be stored, just keep in mind they won’t taste as good as they did right out of the skillet.
- Fridge. Once fully cooled, refrigerate leftovers in an airtight container for up to 3 days.
- Reheat. To reheat it, sprinkle the pasta with 1 teaspoon of water or milk and microwave it for up to a minute or until warm. You can also heat it in a pan with 1/2 tablespoon of butter over medium-low heat for 4-6 minutes.
More Easy Pasta Recipes
- Creamy Chicken Pasta Salad
- Pasta Primavera
- Creamy Cajun Chicken Pasta
- Homemade Mac and Cheese
- Million Dollar Spaghetti
- Cajun Shrimp Pasta
Cajun Chicken Alfredo
For the Pasta
- 1 ½ pounds chicken breast, boneless and skinless
- 1 teaspoon Cajun seasoning
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil
- 8 oz fettuccine pasta
- Parsley, optional garnish
For the Sauce
- 3 tablespoons butter
- 1 cup heavy cream
- 4 cloves garlic, minced
- 1 ½ cups freshly grated Parmesan cheese
- Salt and freshly cracked pepper, to taste
- Place the chicken between 2 sheets of plastic wrap on a cutting board, smooth side down, then pound the thick side of each chicken breast with a meat mallet until chicken is 1/2 inch thick.
- In a small bowl mix together the Cajun seasoning, cayenne pepper, salt and pepper. Sprinkle the seasoning mix on both sides of the chicken and set aside.
- Bring a pot of water to a boil, salt generously, add the pasta and cook according to the packet instructions until al dente. Once pasta is done cooking, drain, rinse lightly with water and set aside.
- While the pasta is cooking, heat the olive oil in a large pan over medium-high heat and cook the chicken, about 6 minutes on each side, or until the chicken is golden and an instant-read meat thermometer shows an internal temperature of 165°F. Remove the chicken from the pan and set aside.
- In the same pan melt the butter, add the heavy cream and bring to a simmer for 3 minutes, stirring occasionally.
- Next add in the garlic, parmesan cheese, salt and pepper to taste and cook for an additional 5 minutes or until the sauce is thick and has reduced.
- Once the pasta is cooked, drain it, add it to the skillet and toss to coat.
- Cut the cooked chicken into thin strips and nestle into the pasta then serve and garnish with freshly chopped parsley, if desired.
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