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Flavorful Cajun Chicken Alfredo Pasta

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A quick and satisfying creamy Alfredo pasta with a spicy Cajun twist, featuring tender seared chicken and a rich, velvety sauce.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 lb / 450g), thinly sliced or pounded for even cooking
  • 1½ tablespoons Cajun seasoning (store-bought or homemade blend with paprika, cayenne, garlic powder, thyme)
  • 1 tablespoon olive oil or avocado oil (for searing)
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream (240 ml)
  • 1 cup whole milk (240 ml) – can swap with almond or oat milk for lighter version
  • 1 cup freshly grated Parmesan cheese (about 100g)
  • Salt and freshly ground black pepper, to taste
  • 8 ounces fettuccine or linguine (225g) – dried or fresh
  • Salt (for pasta water)
  • Optional garnishes: chopped fresh parsley or chives, extra Cajun seasoning for sprinkling

Instructions

  1. Pat the chicken breasts dry and slice thinly or pound to an even thickness (about ½ inch or 1.3 cm). Toss the chicken pieces with the Cajun seasoning until well coated. Set aside.
  2. Bring a large pot of salted water to a boil (about 1 tablespoon salt per 4 quarts or liters). Add fettuccine and cook according to package instructions (usually 10-12 minutes) until al dente. Reserve ½ cup (120 ml) of pasta water before draining.
  3. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces in a single layer and sear for 2-3 minutes per side until golden brown and cooked through. Remove chicken and set aside.
  4. Reduce heat to medium and add butter to the same skillet. Once melted, add minced garlic and sauté for about 30 seconds until fragrant, avoiding browning.
  5. Slowly pour in heavy cream and milk, stirring to combine. Let the sauce simmer gently for 3-4 minutes, stirring occasionally.
  6. Gradually whisk in the Parmesan cheese until melted and smooth. Season with salt and pepper to taste. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
  7. Add drained pasta and cooked chicken back into the skillet with the sauce. Toss gently to coat evenly. Heat for an additional minute to meld flavors.
  8. Garnish with chopped parsley or chives and a light dusting of extra Cajun seasoning if desired. Serve immediately.

Notes

Start with less Cajun seasoning and adjust to taste to balance heat. Use fresh garlic for best flavor. Reserve pasta water to adjust sauce consistency. Avoid overcooking chicken to keep it juicy. Low and slow heat when melting Parmesan prevents clumping.

Nutrition

Keywords: Cajun chicken, Alfredo pasta, creamy sauce, quick dinner, spicy pasta, chicken recipe, weeknight meal

Find it online: https://junomeals.com/flavorful-cajun-chicken-alfredo-pasta-recipe-easy-creamy-sauce-guide/