This chicken Alfredo is creamy dreamy perfection! It’s spiced up with some Cajun flavors!
I’ve been on a major pasta kick lately. There is just something about noodles coated in a perfectly simple alfredo sauce that I can not pass by.
I mean, you’d be eating this chicken Alfredo recipe every night too, if you had any idea how easy it is.
Which obviously means that I’m here to show you how easy it is, because I’m on a mission to make the world delicious.
I actually really like plain old Fettucini Alfredo – no chicken, no fancy additions. Just a simple basic recipe. Here’s my basic Alfredo sauce.
But then my husband comes along and cries about the lack of meat and the lack of excitement and I start to question our entire marriage because who doesn’t want to eat plain old fettucini alfredo every day of their life?
Anyway, this is his kicked up Cajun version and even I have to admit that it’s very very good. I may or may not have eaten my weight in alfredo the other night. Who can say?
You’re going to love this simple Chicken Alfredo with Cajun seasoning!
We just seasoned our chicken with Cajun seasoning to spice things up. Please oh please feel free to stir some cajun seasoning in to your sauce or sprinkle extra over the top. I mean, just do it. My daughter was eating dinner with us, though, and she would have been horrified to find red stuff on her favorite alfredo. So. We kept the seasoning to the chicken because nobody wants a distraught tweenager on their hands.
One of my favorite things about this recipe is how quickly it comes together. Season the chicken, pop it in a frying pan, and cook it off. Meanwhile, boil some pasta. The sauce is literally just three ingredients and comes together in about 5 minutes.
You’re going to love this one! Serve it with my favorite garlic bread recipe and you’re good to go!
Cajun Chicken Alfredo
- 1 pound boneless skinless chicken breasts
- Cajun Seasoning enough to coat the chicken
- 16 ounces fettucini
- 2 tablespoon olive oil
- 2 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup butter 1 stick
- 8 ounces Parmesan cheese grated
- 4 ounces Pecorino Romano cheese grated
- Salt and pepper to taste
- Pound the chicken breasts to an even thickness. Coat the chicken in the Cajun seasoning.
- Heat a large oven proof skillet over medium heat and preheat the oven to 350 degrees.
- Bring a large pot of water to a boil.
- Pour 1 tablespoon of the olive oil into the skillet. Add the chicken breasts and ook for 5 minutes.
- Flip the chicken breasts over and cook for 3 more minutes.
- Place the skillet in the oven and allow to cook through, about 5 more minutes.
- Remove the skillet from the oven and place the chicken on a cutting board to rest.
- Add the fettucini to the boiling water and cook until al dente.
- While the pasta is boiling, place the skillet back over medium heat and add the remaining tablespoon of olive oil. Stir in the garlic and cook for 1 minute. (You could add in some sun-dried tomatoes here, but my husband would divorce me if I did such a thing.)
- Add the heavy cream and butter to the skillet and cook until the butter has melted and it's heated through, stirring often.
- While the butter is melting, slice the chicken into bite sized pieces.
- Add the cheese to the cream mixture and stir until fully melted and combined.
- Drain the pasta and add it to the alfredo sauce. Add in the chicken and toss to coat.
- Salt and pepper, to taste.