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Our CAJUN CHICKEN ALFREDO is made with an ultra creamy 4 ingredient Alfredo sauce that tastes like it came from your favorite restaurant. Simple, flavorful, and perfect for a quick family dinner!
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My family asks for our homemade Alfredo sauce pretty regularly and I’m always happy to whip up pasta for dinner. Or, when I’m trying to be healthier, we make this Keto Chicken Alfredo.
I mean, Alfredo sauce is actually super simple with just a few ingredients and pretty much everyone loves it! Rich, creamy, cheesy…what’s not to love?
We spiced things up with this Cajun Alfredo sauce and it’s safe to say we have a new favorite around here!
The Cajun seasoning adds just the right amount of kick…not too spicy, since its balanced out with all of that cream and cheese, but enough to really take the Alfredo up a notch.
recipe notes!
What We Love About Cajun Alfredo
This dish is restaurant quality, with a rich, decadent, creamy sauce coating the pasta and chicken, but it only takes 40 minutes from start to finish.
It’s easy to increase the Cajun spice to suit your tastes and heat preferences and you can even sprinkle extra Cajun seasoning on individual servings. This makes it perfect for feeding both kids and adults.
Ingredient Notes:
Chicken – We prefer breasts, but you could use thighs as well.
Cajun Seasoning – We love Slap Ya Mama seasoning, but it’s 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 mozzarella to this one.
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
How To:
Chicken: One of my favorite things about this Cajun chicken pasta recipe is how quickly it comes together! Start by pounding out the chicken and coating it generously with your favorite Cajun seasoning!
Sauté the chicken in a bit of oil until cooked through and then set aside to make the sauce. Wipe out the pan.
Pasta: Drop some fettucine into boiling water and cook until al dente while you whip up the sauce.
Sauce: Add the butter to the skillet and let it melt. Once melted, stir in the garlic and cook for about 30 seconds before pouring in the heavy cream.
Once the cream mixture is good and hot, stir in the Parmesan and mozzarella until you have a smooth and creamy sauce. Sprinkle in Cajun seasoning to taste.
Combine: Stir the pasta into the sauce to coat and then slice or chop the chicken and plate it all up together or stir it together in the skillet.
FAQ’s:
Authentic Alfredo sauce is traditionally just made with butter, Parmigiano Reggiano, and pasta water. We like to make it a bit creamier by adding in heavy whipping cream and mozzarella cheese.
We like Slap Ya Mama Cajun seasoning or Tony Chachere’s Creole seasoning in this recipe. For a
Freshly shredded or pre-shredded Parmesan will work in Alfredo sauce, but do not use the green can of grated powdery cheese in this recipe.
MORE CAJUN RECIPES!
Check out some of our other favorite Cajun recipes:
Slow Cooker Cajun Sausage & Bean Soup
Fried Green Tomatoes with Cajun Remoulade
Make It a Meal!
You’re going to love this one! Serve it with my favorite Garlic Bread Recipe and you’re good to go!
If you love alfredo, check out my Penne Alfredo with Bacon and Broccoli too!
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
- 8 ounces shredded Parmesan
- 4 ounces shredded mozzarella
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.
- Heat a large oven proof 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, place the skillet back over medium heat and add the butter. Once melted, stir in the garlic and cook for about 30 seconds.
- Add the heavy cream to the skillet and cook for 2-3 minutes to heat the cream. Once hot, add the cheeses and whisk together until the sauce is smooth and combined.
- Taste and season with Cajun seasoning, as desired.
- Drain the pasta and add it to the sauce. Toss to coat.
- Slice or chop the chicken and serve with the pasta.
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.