Cajun Chicken Alfredo
I first made this spicy-cream pasta on a rainy weeknight when I wanted comfort with a kick. The result was creamy, garlicky fettuccine topped with smoky, well-seasoned chicken — and it quickly became a family favorite. If you like bold flavors without a lot of fuss, this Cajun Chicken Alfredo checks those boxes and pairs perfectly with a crisp salad or buttery garlic bread. For a different Cajun protein idea that inspired this twist, see this take on cajun chicken.
Why you’ll love this dish
This recipe balances two things most people crave: a rich, velvety Alfredo sauce and the bright, peppery heat of Cajun seasoning. It’s fast enough for a weeknight but fancy enough for guests. A few reasons to try it:
- Quick assembly: pasta cooks while the chicken sautés, so you can finish in about 30–35 minutes.
- Crowd-pleasing heat: Cajun seasoning adds warmth without overpowering the creamy sauce — adjustable to taste.
- Pantry-friendly: basic staples (pasta, cream, Parmesan) plus Cajun spice give big flavor from minimal shopping.
- Versatile: swap proteins or make it lighter with half-and-half or a cauliflower purée base.
“My family thought it was restaurant-quality — creamy, perfectly spiced, and ready midweek.” — a satisfied dinner tester
For a playful, sandwich-style Cajun chicken recipe that also uses a bold seasoning profile, check out this Cajun Chicken Sloppy Joes.
How this recipe comes together
This is a fast, two-part process: cook the pasta, then sear the seasoned chicken and make the sauce in the same pan to capture those browned bits. Expect:
- Boil fettuccine until al dente; drain.
- Season and pan-sear chicken until cooked through; rest and slice.
- Sauté garlic in the skillet, add cream and Parmesan to make Alfredo, and let it thicken gently.
- Toss pasta into the sauce, plate, and top with sliced Cajun chicken and parsley.
What you’ll need
- 8 oz fettuccine pasta
- 2 boneless chicken breasts
- 2 tablespoons Cajun seasoning (store-bought or homemade)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese (freshly grated for best melting)
- Salt and pepper to taste
- Fresh parsley for garnish
Notes/substitutions:
- Swap fettuccine for linguine or penne if you prefer a shorter pasta.
- For a lighter sauce, use half-and-half plus a teaspoon of cornstarch to thicken (the texture will be less rich).
- If you like more heat, add a pinch of cayenne or a few dashes of hot sauce while seasoning the chicken.
Directions to follow
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Drain and set aside.
- Pat chicken dry and rub both sides with the Cajun seasoning. Season lightly with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Add the chicken and cook 6–7 minutes per side, or until an instant-read thermometer reads 165°F (74°C). Remove from skillet and let rest 5 minutes before slicing.
- In the same skillet, lower heat to medium-low and add the minced garlic. Sauté 30–45 seconds until fragrant — don’t let it brown.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan a handful at a time until melted and the sauce is smooth. Simmer a minute or two until slightly thickened.
- Add the cooked fettuccine to the sauce and toss to coat. Taste and season with salt and pepper as needed. If the sauce is too thick, loosen with a splash of pasta water.
- Plate the pasta, top with sliced Cajun chicken, and garnish with chopped fresh parsley.
Best ways to enjoy it
Serve this pasta simply to let the flavors shine. Ideas:
- Add a crisp green salad dressed with lemon vinaigrette to cut the richness.
- Garlic bread or a crusty baguette for sauce-sopping is always welcome.
- For wine pairings, a unoaked Chardonnay or a light, fruity Zinfandel balances cream and spice.
- Finish with a squeeze of lemon over the plated pasta to brighten the dish.
For an alternate pasta-and-protein combo that swaps smoked sausage into Alfredo, see this Cajun Smoked Sausage Alfredo.
Storage and reheating tips
- Refrigerating: Store leftovers in an airtight container for up to 3 days. The cream sauce will thicken in the fridge.
- Reheating: Gently reheat on the stovetop over low heat with a splash of milk or cream to loosen the sauce. Microwave in short bursts, stirring between intervals, and add liquid if needed.
- Freezing: Heavy cream-based sauces don’t freeze well (they can separate). If you must freeze, freeze plain cooked chicken and pasta separately, and make a fresh sauce when ready. Thawed Alfredo often becomes grainy.
- Food safety: Cool leftovers within two hours and refrigerate. Discard any food left out longer than two hours.
Helpful cooking tips
- Don’t rush the sear: a golden crust on the chicken adds flavor and color. Start with a hot pan and avoid overcrowding.
- Use pasta water: starchy cooking water helps the sauce cling to noodles and adjusts the sauce consistency.
- Freshly grate Parmesan: pre-grated cheese often contains anti-caking agents that prevent smooth melting.
- Rest the chicken: allowed to rest for 5 minutes, juices redistribute and slices stay moist.
- Adjust spice gradually: taste as you go — it’s easier to add heat than remove it.
For another simple Cajun chicken approach and seasoning tips, you might like this Cajun Chicken (different take).
Creative twists
- Shrimp swap: replace chicken with sautéed shrimp for a quicker protein.
- Veg-forward: add roasted red peppers, spinach, or mushrooms to the sauce for extra texture.
- Lighter version: use Greek yogurt whisked with a bit of warm pasta water (add at the end off the heat) for a tangy lighter sauce.
- Cheesy bake: after combining pasta and chicken, transfer to a baking dish, top with extra Parmesan, and broil for a minute for a golden finish.
Your questions answered
Q: How long does this take to make?
A: Plan about 30–35 minutes from start to finish: 10–12 minutes to prep and boil the pasta, 12–15 minutes to sear the chicken and make the sauce.
Q: Can I use pre-cooked or rotisserie chicken?
A: Yes. If using pre-cooked chicken, slice and warm it briefly in the skillet with the sauce to absorb flavor; skip the searing step.
Q: Is this dish spicy?
A: It depends on your Cajun seasoning. Most store blends give medium warmth. Reduce the amount to tame heat, or add cayenne to increase it.
Q: Can I make the sauce ahead of time?
A: You can make the sauce and refrigerate it for up to 24 hours, but cream sauces can thicken and separate. Reheat gently and whisk in a little cream or milk to revive the texture.
Q: What’s the best way to keep the sauce creamy when reheating?
A: Reheat slowly over low heat with small amounts of milk or cream and stir continuously to regain a silky texture.
Conclusion
If you want a simple weeknight meal with restaurant-style results, this Cajun Chicken Alfredo delivers — creamy, garlicky, and perfectly spiced. For another take on the dish with different ingredient proportions and method notes, see this detailed version on Cajun Chicken Alfredo – Vikalinka. For additional inspiration and plating ideas that pair Cajun-spiced chicken with Alfredo, check out Cajun Chicken Alfredo Pasta | Table for Two® by Julie Chiou.
Cajun Chicken Alfredo

Ingredients
Pasta
- 8 oz fettuccine pasta Can be swapped for linguine or penne
Chicken
- 2 pieces boneless chicken breasts Can substitute with pre-cooked chicken
- 2 tbsp Cajun seasoning Store-bought or homemade
- 2 tbsp olive oil
- 1 cup heavy cream For lighter sauce, use half-and-half plus 1 tsp cornstarch
- 1 cup grated Parmesan cheese Freshly grated for best melting
Sauce Enhancers
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Cooking Pasta
- Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Drain and set aside.
Preparing Chicken
- Pat chicken dry and rub both sides with Cajun seasoning. Season lightly with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook for 6–7 minutes per side, or until an instant-read thermometer reads 165°F (74°C). Remove from skillet and let rest for 5 minutes before slicing.
Making the Sauce
- In the same skillet, lower heat to medium-low and add minced garlic. Sauté for 30–45 seconds until fragrant.
- Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan a handful at a time until melted and smooth. Simmer for another minute or two until slightly thickened.
- Add cooked fettuccine to the sauce and toss to coat. Taste and adjust seasoning with salt and pepper. If the sauce is too thick, loosen with a splash of pasta water.
Serving
- Plate the pasta, top with sliced Cajun chicken, and garnish with chopped fresh parsley.
