Cajun Chicken Alfredo Recipe (Restaurant Quality & Easy!)
Tender blackened chicken coated in bold Cajun spices served over fettuccine with a creamy, garlicky homemade alfredo sauce. This restaurant-quality Cajun chicken alfredo comes together in under an hour using simple ingredients you probably already have on hand. The secret is homemade salt-free Cajun seasoning that lets you control the spice level, freshly grated Parmesan for a silky-smooth sauce, and a splash of starchy pasta water to make everything cling perfectly to the noodles. Way better than takeout and perfect for weeknight dinners or date night at home!!
Servings: 6 people
Calories: 845kcal
Ingredients
Blackened Chicken:
- 1½ pounds boneless skinless chicken breasts
- 1 tablespoon Cajun seasoning or to taste, (use our homemade salt-free Cajun seasoning recipe or store-bought)
- 1½ teaspoons kosher salt or to taste, (reduce or omit if using store-bought Cajun seasoning with added salt)
- 2 tablespoons unsalted butter
Cajun Alfredo Sauce & Pasta:
- 16 ounces fettuccine can sub linguine or your pasta of choice
- 2 tablespoons unsalted butter
- 8 cloves fresh garlic minced
- 1 cup chicken broth
- 1 cup heavy whipping cream
- 3 cups parmesan cheese freshly grated, 12 ounces
- ½ to 1 tablespoon Cajun seasoning or to taste, (use our homemade salt-free Cajun seasoning recipe or store-bought)
- ¼ to ½ teaspoon kosher salt or to taste, (reduce or omit if using store-bought Cajun seasoning with added salt)
- 1 cup reserved pasta water
- Handful of fresh parsley minced, plus more for garnish
Instructions
Prepare the Chicken:
- Preheat a large skillet over medium-high heat. Season chicken breasts liberally with Cajun seasoning and kosher salt on all sides.1½ pounds boneless skinless chicken breasts, 1 tablespoon Cajun seasoning, 1½ teaspoons kosher salt
- Add butter to the hot skillet. Add chicken and sear on all sides until internal temperature reaches 165°F, about 5-6 minutes per side.2 tablespoons unsalted butter
- Remove chicken from skillet and set aside to rest 5-10 minutes before slicing. Don't drain the drippings!
Cook the Pasta:
- Meanwhile, bring a large pot of heavily salted water (1-2 tablespoons salt) to a boil. Cook fettuccine 1-2 minutes under package directions until al dente, it will finish cooking when everything comes together! Reserve 1 cup pasta water before draining.16 ounces fettuccine
Make the Sauce:
- Reduce the heat to medium. Add butter and a splash of chicken broth to the skillet. Add minced garlic and cook, stirring often, until fragrant, about 1 minute.2 tablespoons unsalted butter, 8 cloves fresh garlic
- Deglaze the pan with remaining chicken broth, scraping up all the browned bits.1 cup chicken broth
- Reduce heat to low. Add heavy cream and stir to combine.1 cup heavy whipping cream
- Add parmesan cheese in small handfuls, stirring after each addition until completely melted and smooth. Keep heat on low and add cheese slowly to prevent clumping. Season with remaining Cajun seasoning and salt to taste.3 cups parmesan cheese, ½ to 1 tablespoon Cajun seasoning, ¼ to ½ teaspoon kosher salt
Combine:
- Add cooked pasta, a splash of pasta water, and parsley. Toss to combine, adding more pasta water as needed until sauce coats the noodles.1 cup reserved pasta water
- Slice the chicken and arrange over the pasta. Garnish with extra parsley and parmesan. Serve immediately!Handful of fresh parsley
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Do not freeze. If possible, keep sauce separate from pasta to prevent the pasta from absorbing too much liquid. Reheat gently on the stovetop or in the microwave with a splash of pasta water or chicken broth.
- Make Ahead: You can cook the chicken and make the alfredo sauce ahead of time, storing them separately in the fridge for up to 4 days. When ready to serve, cook fresh pasta and gently reheat the sauce, adding pasta water to loosen as needed.
- Fresh Parmesan is Essential: Pre-shredded parmesan has anti-caking additives that prevent smooth melting. Always grate your own for the best texture!
- Gluten-Free: Use your favorite gluten-free pasta. Note: You may need to add extra parmesan cheese to thicken the sauce, since gluten-free pasta doesn't release as much starch into the cooking water.
- Roux-Free Alfredo: We opted to skip the roux for this recipe - the sauce gets its thickness from the parmesan and pasta water (like how Italians do it!). That said, if you want an extra-thick sauce, you can whisk together 1 tablespoon butter and 1 tablespoon flour in the skillet after cooking the garlic, then add the cream.
- Thicker Sauce: Add 2-4 ounces of room temperature cream cheese for an ultra-thick, creamy sauce.
- Using Pre-Cooked Chicken: You can use leftover or rotisserie chicken for a super quick meal, though the flavor won't be quite as good. Toss the chicken pieces with extra Cajun seasoning to boost the flavor.
- Cajun Seasoning Recipe: We use our homemade salt-free Cajun seasoning blend so we can control the salt level. If using store-bought, most brands contain salt, so go easy on the added salt and taste as you go.
- Diamond Crystal Kosher Salt: We use Diamond Crystal kosher salt. If using Morton's, start with less, as it's saltier by volume.
Nutrition
Calories: 845kcal | Carbohydrates: 64g | Protein: 52g | Fat: 43g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 245mg | Sodium: 1862mg | Potassium: 799mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2193IU | Vitamin C: 3mg | Calcium: 517mg | Iron: 3mg