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This pasta dish brings a little kick! Our Cajun Chicken Alfredo is made with an ultra creamy 5 ingredient Alfredo sauce and topped with pan-seared chicken that’s coated in Cajun spice! Ultra creamy & easy – perfect for a weeknight when you want big flavor!
We’re spicing up our homemade Alfredo sauce with some Cajun flair!
Swirly Twirly Pasta With A Little Kick!
Does my daughter ask for pasta at least once a week? Absolutely.
Do I happily whip up a pot of saucy, twirly pasta goodness to keep her happy? You bet I do.
Alfredo is a total go-to in my house. It’s easy – like, shockingly easy – and I always have cream, Parmesan, and a box of noodles ready to go. It’s basically dinner magic.
But when I want to shake things up a bit, I add a little Cajun kick.
Suddenly that cozy bowl of Alfredo goes from comfort food classic to can’t stop eating this status. The spice cuts through the creamy sauce, the chicken gets that perfect sear, and I swear it just tastes like a dinner win.
Plus, it only takes a handful of ingredients and 40 minutes.
Who’s the dinner master? You’re the dinner master.
3 Reasons You’ll Love This Recipe:
- Just The Right Kick: The Cajun seasoning brings just the right amount of heat without overwhelming the creamy sauce.
- Weeknight Ready: Pan-seared chicken and a quick homemade Alfredo come together fast.
- Ultra Creamy: We add a touch of cream cheese to make the sauce extra creamy, velvety, and, honestly, just plain irresistible.
What Readers are Saying!
“This is such a favorite comfort food of mine – I love the Cajun flavor paired with a creamy sauce. Plus. PASTA!!!”
– Nichole
Ingredient Notes:
Chicken – We prefer breasts, but you could use thighs as well.
Cajun Seasoning – We love Slap Ya Mama or Tony Chachere’s seasoning, but both are quite salty. If you’re sensitive to salt, you may want to look for a low sodium brand of Cajun spice or just add the spice in slowly to suit your tastes.
Heavy Cream – There is no sub for heavy cream when it comes to Alfredo. This is what makes the dish so rich and creamy.
Cheese – Traditional Alfredo sauce uses just Parmesan cheese, but we’re adding in a bit of cream cheese to this one. Gives it some extra oomph!
Step by Step:
Season & Cook: Generously coat your chicken with Cajun seasoning. Pan sear in a bit of oil.
Slice it Up: Slice the chicken into strips. We’re going to lay the slices on a bed of pasta.
Make the sauce: In the same skillet, melt some butter and whisk in the cream cheese, heavy cream, and Parmesan. Keep whisking until it’s smooth, creamy, and you’re tempted to just eat it with a spoon.
Combine and serve: Toss your cooked pasta in that dreamy sauce, add the chicken to the top, and dish it up. Sprinkle with parsley if you want to get a little fancy.
Serving Ideas:
Serve alongside a simple green salad to balance the richness.
Top with freshly grated Parmesan and a sprinkle of parsley for a little brightness.
Pair with garlic bread to soak up that creamy sauce. Highly recommend my personal fav garlic bread recipe, should you be in need of such goodness.
More Cajun Recipes:
We love the spice in Cajun cuisine! Check out some of our other favorite Cajun recipes:
Cajun Chicken Alfredo
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 teaspoons Cajun seasoning plus more, to taste
- 1 tablespoon olive oil
- 16 ounces fettucine
- 1/2 cup butter
- 2 cloves garlic minced
- 1 cup heavy cream
- 2 ounces cream cheese
- 2 cups shredded Parmesan see notes
- minced parsley for garnish
Instructions
- Pound the chicken breasts to an even thickness. Season with the Cajun seasoning, making sure to coat both sides of the chicken.
- Bring a large pot of salted water to a boil.
- While the water is heating, heat a large skillet over medium heat. Swirl in the oil to coat the pan.
- Add the chicken to the skillet and cook through, flipping halfway through cooking, about 10 minutes.
- Remove the chicken from the skillet and place on a cutting board to rest.
- Add the fettucine to the boiling water and cook until al dente.
- While the pasta is boiling, wipe out the skillet and place it back over medium heat. Add the butter and let melt. Once melted, stir in the garlic and cook for about 1 minute, until fragrant.
- Add the heavy cream and cream cheese to the skillet and cook for 2-3 minutes, stirring often, to heat the cream and melt the cream cheese.
- Once hot, add the Parmesan and whisk together until the sauce is smooth and combined. It should be creamy and uniform at this point.
- Drain the pasta and add it to the sauce. Toss to coat.
- Slice or chop the chicken and serve over the pasta with a sprinkling of freshly minced parsley.
Tips & Notes:
Nutrition Information:
Tried it? Loved it?
Don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating and a quick review! It helps other folks find the recipe and lets me know what you think. Plus, I just really like hearing how dinner turned out. 😊
Ann says
The video that is embedded on the post adds mozzarella and doesn’t add cream cheese.
Karly Campbell says
We originally published this video years ago and just recently updated it. We think the cream cheese works better than the mozz – adds more creaminess without making the sauce too thick. We didn’t update the video though it looks like! 🙂
Shon Bridges says
This is a great recipe. Thank you for posting ??
Mel V says
This wasn’t nearly creamy enough for me. As soon as the dish started to cool it got all gummy and unappetizing. If I make it again I’ll definitely make it with more sauce..
Cindy says
Wow!!! What a delicious meal. I had forgotten to take out the chicken tenderloins from the freezer, so I quick thawed them in the microwave. Followed the instructions but bc I am Lactaid intolerant, I used vegan cream. First time I ever used the Creole Seasoning & just used a light amount on the chicken. I didn’t add any to the Linguini bc I tasted the chicken right after removing it from the pan & it was a little salty. But when I added the Linguini to the sauce and the chicken it came out just right.
I had plenty of leftovers and they were a little tricky bc the Alfredo sauce became too thick mixed with the Linguini and chicken. So I decided to put my newly unpacked crockpot, dumped the leftovers in and heated it safely on warm. Then I added a few spoons of lactaid milk, to have a better consistency.
Could this have occurred bc I used a dairy cream substitute ?
I also didn’t have a block of Parmesan and used shredded Parmesan, the one you said not to use. I think I know why now.., it made it thicker too.
What are your thoughts on this
Karly Campbell says
Hi Cindy! Glad you enjoyed this recipe. I haven’t tried this using a cream substitute so I don’t know if that would have made a difference when reheating. Generally Alfredo doesn’t reheat very well though. The pre-shredded block of cheese does have thickeners in it, so that would have made the sauce a bit thicker for sure.
Evelyn says
Hi, just want to say that this recipe was delicious. You wrote it out so well. I appreciate you sharing it. This is the new way I’ll be making Chicken Alfredo now. My family loved it!
Karly says
I’m so glad you and your family enjoyed the recipe! Thanks, Evelyn!
Jenna says
Seriouslyyyyy! This recipe is amazing. It tasted like it came from a restaurant!
Karly says
Ah, love to hear that, Jenna! Thanks!
Valerie says
Follows the recipe and it was a Bloch of cheese! ?????
Karly says
Uh oh! I’m sorry to hear it didn’t work out for you. Did you use the amounts called for or make changes by swapping in another ingredient?
Carla says
I have made this recipe, but I did skip those Cajan Spices. My throat closes over if I eat anything spicy.
Everything else in this recipe made a delicious dinner. I used cooked chicken breast
Karly says
Thanks, Carla. 🙂
Carla says
You are so welcome, I love your site.
Carla says
I followed your recipe with one exception, the Cajan Spice/s. I cannot eat spicy foods or my throat closes, but the Chicken Alfredo was delicious, I did add some uncooked broccoli, as I like broccoli to be crisp.
Cindy b says
I didn’t see how to make the Cajun seasoning? What ingredients are you using
Karly says
I purchase Cajun seasoning already mixed up. Tony’s is my preferred brand, but any will do.
Ron Gebhart says
I am in Culinary school and I want to make this recipe for my local VFW. So as I read the recipe it is equal chicken to pasta 1 pound each? also I was going to do this with shrimp, your opinion?
Karly says
Hi Ron! Yes, I used equal amounts of chicken and pasta. This is great with shrimp as well.
Bee says
My husband would flip over if I made this for him he loves alfredo sauce and I never tried it looks great!
Deana says
Sounds really good but under instructions, it shows the ingredients again.
Krystal Leek says
What do you do with the mozzarella chesse? The instructions are not listed. Only the ingredients are listed twice.
Krystal Leek says
Cheese**
michael regan says
as much as i like the recipes i also like to organize and structure my computer and save space for more recipes but this recipe is 14 pages now i really believe there is a better way to handle this site then having to cut and paste there is to many adds and pop ups and the comments for a recipe you should be able to type in for a idea and have access to it that is what search on a site is for lets make it easier storage matters for downloads
Karly says
Hi Micahel,
If you hit the print recipe button located within the recipe card, you should be able to save just the recipe to your computer.
lorraine says
Try the Copy Me That online app, you can save any recipe to an online site. I love it.
Karly says
That app steals recipes from bloggers and earns money from the work that they’ve done to create the recipes. They’ve been pulled from the app store on multiple occasions for this.