Cajun Chicken Alfredo

Rich and creamy Alfredo sauce is a breeze to make. We've spiced it up with juicy chicken and Cajun flavors for a quick weeknight meal that our entire family loves.

Course Main Course

Cuisine Cajun

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 878kcal

Author Karly Campbell

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.

Video

Notes

Some Cajun seasoning blends are very salty. We use Slap Ya Mama or Tony Chachere's and both are well salted. If you're using a blend without salt, you'll want to add salt to taste.

Be sure to use a decent quality Parmesan here. The kind in the green shaker is not great for making Alfredo sauce. We prefer to shred our own from a wedge, but a bag of pre-shredded does work in a pinch. If you're using freshly grated Parmesan from the cheese counter, you'll want somewhere between 6-8 ounces.

I generally don't add Cajun seasoning directly to the sauce as we like the creamy sauce how it is with the spice on the chicken only. For more of a kick, stir some seasoning into the sauce or just sprinkle extra on your serving.

Nutrition