Cajun Chicken Alfredo
A creamy, garlicky fettuccine topped with smoky, well-seasoned chicken, perfect for a comforting and bold weeknight dinner.
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.
Notes
For a lighter sauce, substitute half-and-half and adjust seasoning to taste. For additional heat, add cayenne or hot sauce if desired.