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 Spicy Cajun Chicken Alfredo for a family dinner when everyone was craving something cozy yet different. The vibrant Cajun flavor always gets rave reviews, and even picky eaters love the creamy sauce with perfectly cooked pasta.
Ingredients
- Boneless, skinless chicken breasts: 2 large, for hearty servings
- Cajun seasoning: 2 tablespoons, adds authentic flavor and kick
- Olive oil: 1 tablespoon, for sautéing chicken
- Fettuccine: 340 g (12 oz), the classic pasta choice for Alfredo
- Unsalted butter: 2 tablespoons, forms the rich sauce base
- Garlic (minced): 3 cloves, for aromatic depth
- Heavy cream: 1 cup (240 ml), creates luxurious texture
- Parmesan cheese (freshly grated): 1 cup (100 g), for cheesy goodness
- Smoked paprika: 1/2 teaspoon, infuses a subtle smokiness
- Chili flakes: 1/2 teaspoon (optional), for extra heat
- Salt and black pepper: to taste, balances flavors
- Fresh parsley (chopped): 2 tablespoons, used as garnish
- Extra grated Parmesan cheese: for finishing the dish
Instructions
- Cook Fettuccine:
- Boil fettuccine in salted water according to package instructions until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
- Prepare Chicken:
- Pat chicken breasts dry and evenly coat with Cajun seasoning.
- Cook Chicken:
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5 (minutes) per side until golden and cooked through. Rest for 5 (minutes), then slice thinly.
- Make Alfredo Sauce:
- In the same skillet, reduce heat to medium. Add butter and sauté garlic for 1 (minute) until fragrant. Stir in heavy cream, smoked paprika, and chili flakes. Simmer gently then whisk in Parmesan until sauce is smooth. Season with salt and pepper.
- Combine Pasta and Sauce:
- Toss cooked fettuccine in the Alfredo sauce. Add reserved pasta water a little at a time to reach desired consistency.
- Assemble and Serve:
- Top pasta with sliced Cajun chicken. Garnish with parsley and extra Parmesan. Serve promptly.
Save Gathering everyone around the table for this pasta always sparks laughter and conversation & it's become a go-to comfort dish for busy weeknights and weekend get-togethers.
Required Tools
You will need a large pot for boiling pasta, a large skillet for cooking the chicken and sauce, tongs for tossing, a chef's knife, cutting board, and measuring cups and spoons for accuracy.
Allergen Information
This dish contains dairy (cream, butter, Parmesan), gluten (fettuccine), and may include allergens found in Cajun seasoning. Always verify spice blends for potential cross-contamination.
Nutritional Information
Each serving contains approximately 610 calories, 27 g total fat, 54 g carbohydrates, and 38 g protein.
Save Cajun Chicken Alfredo is best enjoyed fresh - serve it hot and creamy right out of the pan for maximum flavor. Leftovers reheat beautifully for a quick meal the next day.
Recipe FAQ
- → How do I ensure the chicken stays juicy?
Pat the chicken dry before seasoning and avoid overcooking. Rest it after cooking to retain juices before slicing.
- → Can I use a different pasta type?
Yes, penne or linguine work well as alternatives, holding the sauce similarly to fettuccine.
- → How can I adjust the spice level?
Increase Cajun seasoning or add more chili flakes for extra heat, or reduce for milder flavor.
- → What thickens the Alfredo sauce naturally?
Butter, heavy cream, and grated Parmesan combine to create a smooth, creamy texture without added thickeners.
- → How to get a silkier sauce consistency?
Reserve some pasta water and add gradually while tossing pasta in the sauce to achieve a silky finish.