Cajun Chicken Alfredo

5 from 66 votes

Spice up your pasta night with this delicious Cajun Chicken Alfredo Recipe! Tender chicken breast coated in cajun seasoning served on a bed of creamy alfredo sauce and fettuccine pasta. A perfect dish for those who love a little heat and comfort food. Easy to make in under an hour!

Prep Time10

Cook Time35

Total Time30

Course: Main Course

Cuisine: Cajun

Servings: people

Calories: 469kcal

Author: Briana

Equipment

Ingredients

1.5-2 tablespoons cajun seasoning (To taste. If using store bought, go easy on the added salt, as most brands have added salt.)
1.5-2 teaspoons kosher salt (to taste)
1.5 pounds boneless chicken breasts
4 tablespoons unsalted butter, divided
8 cloves fresh garlic, minced
1 cup chicken broth
1 cup heavy whipping cream
16 ounces fettuccine, cooked (or pasta of choice)
1 cup reserved pasta water
6 ounces parmesan cheese, divided
handful of fresh minced parsley, divided

Instructions

Cook the pasta for just a few minutes under the package instructions until it's al dente. Undercooking the pasta will make sure it doesn't get overcooked later, since the noodles will continue to cook in the sauce. *Make sure to save a cup of pasta water to thin the sauce, and for reheating purposes later.
Season the chicken breasts liberally with the cajun seasoning blend and kosher salt on all sides. To a hot skillet, add 2 tablespoons of butter. Add chicken, and sear on all sides over medium-high heat, until the internal temperature reaches 165°F with an instant read thermometer, about 5-6 minutes per side. Once cooked, remove from the skillet and set aside to rest for 5-10 minutes before slicing into pieces. Don't drain any of the drippings from the skillet.
Reduce the heat to medium, and add the rest of the butter, and a little splash of chicken broth to the skillet. Add in the minced garlic. Cook until fragrant, stirring often for about 1 minute, then, immediately deglaze the pan with the rest of the chicken broth.
Reduce to low heat. Add in the heavy cream. Stir in parmesan cheese slowly, adding in small handfuls, stirring to melt before adding the next handful until completely melted and smooth. Season with the remaining cajun seasoning, and salt to taste.
Add the cooked pasta, and a little bit of pasta water, along with parsley. Toss to combine, adding more pasta water until the sauce clings to the noodles. Add the chicken pieces back over top, sprinkle with more parsley and freshly grated parmesan. Enjoy!
Store leftovers in the fridge in an airtight container for up to 4 days. Do not freeze. If possible, keep the sauce separate from the pasta to keep the pasta from absorbing too much liquid. Reheat gently on the stovetop or in the microwave with a splash of pasta water.

Notes

Cook the chicken fresh and season it well for the best flavor. While you can use pre-cooked chicken, the flavor just won't be quite the same.
Cook the pasta until it's al dente (cooked but still firm) to prevent it from becoming mushy. We'd recommend cooking it 1-2 minutes under the package directions.
Heavily salt the pasta water. You want about 2 tablespoons of kosher salt per every 1 pound of pasta. The salt will flavor the noodles!
Reserve some pasta cooking water. It's great for thinning the sauce, and for reviving leftovers the next day.
Taste the sauce as you go and adjust the seasoning as needed to achieve the desired level of saltiness and spiciness.
To prevent the alfredo sauce from curdling or separating once the heavy cream has been added, be sure to stir it frequently and cook it over low heat. Do not boil it.
Use freshly grated parmesan and add it slowly. Make sure each handful of cheese is melted and incorporated before adding the next.
Let the chicken rest for a few minutes before slicing it to help seal in the juices.

Nutrition