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Cajun Chicken Alfredo Recipe

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4 from 14 reviews

This Cajun Chicken Alfredo recipe delivers restaurant-quality flavors with an easy-to-follow stovetop cooking method. Juicy, seasoned chicken breasts are perfectly seared and paired with creamy, garlicky Alfredo sauce tossed with fettuccine pasta. A subtle kick from Cajun seasoning balances the rich parmesan and creamy sauce, making it an ideal comfort meal for family dinners or special occasions.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Chicken

  • 1½ pounds boneless skinless chicken breasts
  • 1 tablespoon Cajun seasoning (or to taste, use homemade salt-free or store-bought)
  • 1½ teaspoons kosher salt (or to taste, reduce or omit if Cajun seasoning contains salt)
  • 2 tablespoons unsalted butter

Pasta

  • 16 ounces fettuccine (or linguine or pasta of choice)

Sauce

  • 2 tablespoons unsalted butter
  • 8 cloves fresh garlic (minced)
  • 1 cup chicken broth
  • 1 cup heavy whipping cream
  • 3 cups parmesan cheese (freshly grated, approx. 12 ounces)
  • ½ to 1 tablespoon Cajun seasoning (or to taste)
  • ¼ to ½ teaspoon kosher salt (or to taste)
  • 1 cup reserved pasta water
  • Handful of fresh parsley (minced, plus extra for garnish)

Instructions

  1. Prepare the Chicken: Preheat a large skillet over medium-high heat. Season the chicken breasts liberally with Cajun seasoning and kosher salt on all sides.
  2. Sear the Chicken: Add butter to the hot skillet. Place chicken breasts in the skillet and sear until each side is browned and the internal temperature reaches 165°F, about 5-6 minutes per side.
  3. Rest the Chicken: Remove the chicken from the skillet and set aside to rest for 5-10 minutes before slicing. Keep the pan drippings in the skillet for the sauce.
  4. Cook the Pasta: Bring a large pot of heavily salted water to a boil. Cook the fettuccine for 1-2 minutes less than the package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
  5. Start the Sauce: Reduce skillet heat to medium. Add butter and a splash of chicken broth to the skillet. Add minced garlic and cook, stirring frequently, until fragrant, about 1 minute.
  6. Deglaze the Pan: Pour remaining chicken broth into the skillet, scraping up the browned bits from the bottom for flavor.
  7. Add Cream: Lower heat to low and add heavy cream, stirring to combine well.
  8. Incorporate Cheese: Gradually add parmesan cheese in small handfuls, stirring continuously after each addition until the cheese fully melts into a smooth sauce. Keep the heat low to prevent clumping.
  9. Season the Sauce: Season the sauce with remaining Cajun seasoning and salt to taste.
  10. Toss Pasta and Sauce: Add the cooked pasta, a splash of reserved pasta water, and minced parsley to the skillet. Toss well to coat the noodles evenly, adding more pasta water as needed to reach desired sauce consistency.
  11. Assemble the Dish: Slice the rested chicken breasts and arrange the slices over the pasta.
  12. Garnish and Serve: Sprinkle extra parsley and parmesan cheese on top. Serve immediately while hot.

Notes

  • For a lower sodium dish, reduce or omit added kosher salt if using salted Cajun seasoning.
  • Reserve pasta water is key to achieving creamy sauce consistency without thinning the flavor.
  • Allowing the chicken to rest helps retain juices for tender, moist slices.
  • Freshly grated parmesan melts best for smooth Alfredo sauce.
  • Add Cajun seasoning gradually to control the spice level according to your preference.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipesvibe.com/cajun-chicken-alfredo-recipe/