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Creamy Cajun Chicken Alfredo

Close-up of a bowl of Creamy Cajun Chicken Alfredo pasta topped with fresh parsley and grated cheese.
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A recipe for rich and spicy Chicken Alfredo featuring a creamy sauce infused with bold Cajun seasoning.

Ingredients

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  • 1 pound fettuccine pasta
  • 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1.5 cups heavy cream
  • 1 cup freshly grated Parmesan cheese, plus more for serving
  • 2 tablespoons Cajun seasoning blend (ensure it has cayenne for heat)
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh parsley for garnish

Instructions

  1. Cook the fettuccine according to package directions until al dente. Reserve 1 cup of the pasta water before draining. Set the pasta aside.
  2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and season lightly with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and cook for 1 minute until fragrant.
  4. Stir in the Cajun seasoning blend and cook for 30 seconds, stirring constantly to toast the spices.
  5. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 1 minute.
  6. Pour in the heavy cream and bring the mixture to a gentle simmer. Cook for 3-5 minutes, stirring occasionally, until the sauce begins to thicken slightly.
  7. Reduce the heat to low. Gradually stir in the grated Parmesan cheese until the sauce is smooth and creamy. Do not let the sauce boil after adding the cheese.
  8. If the sauce is too thick, add reserved pasta water, one tablespoon at a time, until you reach your desired consistency. Taste and adjust salt or Cajun seasoning if needed for more spice.
  9. Return the cooked chicken to the skillet. Add the drained fettuccine and toss everything together until the pasta is fully coated in the sauce.
  10. Serve immediately, garnished with extra Parmesan cheese and fresh parsley.

Notes

  • For a richer sauce, use high-quality, freshly grated Parmesan cheese. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
  • Adjust the amount of Cajun seasoning or add a dash of hot sauce during the simmering stage to control the heat level.
  • You can grill the chicken instead of pan-searing; slice it after cooking and add it back in step 6.

Nutrition

Find it online: https://cookerykings.com/creamy-cajun-chicken-alfredo-rich-and-spicy/