Save A bold creamy pasta dish featuring tender Cajun-spiced chicken tossed with fettuccine in a rich Alfredo sauce perfect for spice lovers.
I remember the first time I made this Cajun chicken Alfredo for my friends and everyone was amazed by how perfectly the heat and creaminess balanced in each bite.
Ingredients
- Boneless skinless chicken breasts: 2 large sliced for even cooking
- Cajun seasoning: 2 tablespoons for coating chicken generously
- Olive oil: 1 tablespoon for searing the chicken
- Fettuccine: 340 g (12 oz) traditional pasta base
- Unsalted butter: 2 tablespoons creates a rich Alfredo sauce
- Garlic: 3 cloves minced for aromatic flavor
- Heavy cream: 1 cup (240 ml) ensures a luscious velvety sauce
- Parmesan cheese: 1 cup (100 g) freshly grated for best melting
- Smoked paprika: 1/2 teaspoon adds subtle smokiness
- Chili flakes: 1/2 teaspoon optional for extra heat
- Salt and black pepper: to taste adjust seasoning
- Chopped fresh parsley: 2 tablespoons finishing herb
- Extra grated Parmesan cheese: for garnish
Instructions
- Prepare Pasta:
- Cook fettuccine according to package instructions in salted boiling water until al dente. Reserve 1/2 cup pasta water then drain and set aside.
- Season Chicken:
- Pat chicken breasts dry and coat them evenly with Cajun seasoning for robust flavor.
- Cook Chicken:
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5 6 minutes per side or until fully cooked and golden brown. Remove chicken let rest for 5 minutes then slice thinly.
- Make Alfredo Sauce:
- In same skillet reduce heat to medium and add butter. Sauté minced garlic for 1 minute until fragrant.
- Finish Sauce:
- Stir in heavy cream smoked paprika and chili flakes. Bring to a gentle simmer then whisk in Parmesan cheese until melted and sauce is smooth. Season with salt and pepper.
- Combine:
- Add cooked fettuccine to sauce tossing to coat. If needed add reserved pasta water a little at a time for a silkier sauce.
- Serve:
- Top pasta with sliced Cajun chicken. Garnish with chopped parsley and extra Parmesan. Serve immediately.
Save This dish is always a hit for family dinners everyone enjoys the savory creamy sauce with a kick of Cajun spice.
Required Tools
Large pot large skillet tongs chefs knife cutting board measuring cups and spoons make prep and cooking smooth.
Allergen Information
Contains dairy and gluten check Cajun seasoning ingredients for possible mustard or celery allergens.
Nutritional Information
Per serving Calories 610 Total Fat 27 g Carbohydrates 54 g Protein 38 g.
Save Enjoy this spicy Cajun chicken Alfredo fresh as soon as it's made. The creamy sauce and bold spice blend make every bite unforgettable.
Recipe Guide
- → How do you achieve tender chicken in this dish?
Pat the chicken dry and evenly coat with Cajun seasoning before cooking. Sear over medium-high heat for 5-6 minutes per side until golden and cooked through, then let rest to retain juiciness.
- → Can I substitute the fettuccine with other pasta?
Yes, penne or linguine work well as alternatives, maintaining the sauce's creamy coating and texture.
- → What adds the smoky flavor to the sauce?
Smoked paprika infuses the Alfredo sauce with a subtle smokiness that complements the Cajun spices.
- → How can I adjust the spice level?
Increase the amount of Cajun seasoning or add more chili flakes to the sauce for a bolder heat profile.
- → What is the purpose of reserved pasta water?
Adding reserved pasta water helps loosen the sauce, creating a silkier texture that clings better to the pasta.
- → Can I lighten the sauce for a less rich dish?
Using half-and-half instead of heavy cream reduces richness while still providing a creamy consistency.