Topped with juicy, spicy chicken, this cajun chicken alfredo in a creamy homemade sauce is the perfect weeknight dinner. On the plate in 30-minutes, what more could you ask for?
Creamy Cajun Chicken Alfredo Recipe
Loaded with cayenne pepper for a taste of Louisiana, this cajun chicken alfredo is a fusion of two easy weeknight dinners: grilled chicken and alfredo pasta. Swirled on your fork, it’s an ultra creamy, spicy, and cheesy 30-minute meal.
Sprinkled with fresh parsley, this dreamy pasta dinner is made with nothing but pantry staples so all you have to worry about is digging in. With sliced chicken smothered in cajun seasoning, every bite is full of juicy, buttery goodness.
To switch things up a bit, you can always add crumbled bacon or drizzle in lemon juice for a bit of tang. Easily dressed up with a bit of steak or kept simple with grilled chicken, you’ll love that it’s a totally do-able even on hectic nights.
If you love creamy pasta dishes, you may also enjoy this easy Shrimp Alfredo or classic Chicken Fettuchini Alfredo as well!
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 Seaosning, 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.
- Parsley
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.
- Garlic
- 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.
- Flatten the chicken. Place the chicken between 2 sheets of plastic wrap on a cutting board. Use a meat mallet or a rolling pin to pound the chicken until it’s 1/2″ thick.
- Season it. Mix the Cajun seasoning, cayenne pepper, salt, and pepper in a small bowl. Sprinkle the mixture on the chicken on all sides. Set it aside.
- Boil the pasta. Fill a large pot with water and bring it to a boil. Add 1-2 tablespoons of salt. Add the pasta and cook it according to package instructions. Drain it and set it aside. If you’re going to throw the recipe together later, toss the pasta with 1 tablespoon of olive oil to keep it from sticking.
- Cook the chicken. Pour the olive oil in a large pan over medium-high heat. Add the chicken and cook it for 5-6 minutes on each side, or until golden. Its internal temperature should be 165°F. If you don’t have a meat thermometer, no pink juices should come out if you squeeze it gently. Remove the chicken from the pan. Set it aside.
To Make the Sauce
- Add the heavy cream. Melt the butter in the same pan. Add the heavy cream and stir well. Let it simmer for 3 minutes, stirring occasionally.
- Make the sauce. Add the garlic and parmesan cheese. Stir well. Season it with salt and pepper to taste. Cook the sauce for an additional 5 minutes or until the sauce begins to thicken.
- Add the pasta. Return the drained pasta to the pan. Gently mix it into the sauce until it’s completely coated.
- Serve. Cut the chicken into thin strips. Serve the pasta and top it with chicken to taste. Garnish it with parsley and enjoy.
Tips for Success
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.
Once fully cooled, refrigerate leftovers in an airtight container for up to 3 days. 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
This cajun chicken alfredo is a juicy, creamy twist on your favorite dishes: cajun chicken and alfredo pasta for an easy 30-minute dinner.
Ingredients
For the Pasta
- 1 1/2 pounds chicken breast, boneless and skinless
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 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
Instructions
- 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.
Notes
Storage: This dish is best served fresh, however you can save the leftovers. Once fully cooled, refrigerate leftovers in an airtight container for up to 3 days. 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.
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!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 920Total Fat: 54gSaturated Fat: 28gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 267mgSodium: 1572mgCarbohydrates: 36gFiber: 2gSugar: 3gProtein: 70g
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