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 10

Cook Time 30

Total Time 40

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
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.

Video

Notes

Some Cajun seasoning blends are very salty. Taste as you go and season to taste.

Nutrition