Cajun Chicken Alfredo Recipe (Restaurant Quality & Easy!)

Cajun chicken alfredo with creamy sauce and parmesan.

4.89 from 72 votes

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!!

Prep Time20

Cook Time35

Total Time55

Course: Main Course

Cuisine: Cajun

Servings: servings (about 1½ cups pasta with chicken)

Calories: 892kcal

Author: Briana

Equipment

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, see notes)
2 tablespoons neutral oil avocado, canola, or vegetable
2 tablespoons unsalted butter

Cajun Alfredo Sauce & Pasta:

1 pound fettuccine can sub linguine or your pasta of choice
2 tablespoons unsalted butter
8 cloves fresh garlic minced
½ cup chicken broth
1½ cups heavy whipping cream
8 ounces Parmigiano-Reggiano freshly grated from a block, divided
1½-2 tablespoons Cajun seasoning or to taste (if using store-bought, start at 1½ tablespoons and omit the added salt below, since most brands are salt-heavy)
¾- 1 teaspoon kosher salt or to taste (reduce or omit if using store-bought Cajun seasoning with added salt)
1-1½ cups reserved pasta water divided (you likely won't use it all)
Handful of fresh parsley minced, plus more for garnish

Instructions

Prepare the Chicken:

Preheat a large skillet over medium heat. Season chicken breasts liberally with Cajunseasoning and kosher salt on all sides.
1½ pounds boneless skinless chicken breasts, 1 tablespoon Cajun seasoning, 1½ teaspoons kosher salt
Add the oil to the hot skillet, then add the chicken. Sear undisturbed until the spice crust is deep brown, about 6-7 minutes. Flip, add the butter, and cook until the internal temperature reaches 165°F, about 6-7 minutes more. If the spices are darkening faster than that, lower the heat.
2 tablespoons neutral oil, 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 to a boil. Cook fettuccine 1-2minutes under package directions until al dente; it will finish cooking when everything comes together! Reserve 1½ cups pasta water before draining. You probably won't need all of it, but you can't get it back once it's gone.
1 pound fettuccine

Make the Sauce:

With the skillet still over medium heat, add the butter and a splash of chicken broth. Add minced garlic and cook, stirring often, until fragrant, about 1 minute.
2 tablespoons unsalted butter, 8 cloves fresh garlic
Deglaze the pan with the remaining chicken broth, scraping up all the browned bits. Simmer until most of the liquid has cooked away and only a couple of tablespoons remain.
2 tablespoons unsalted butter, ½ cup chicken broth
Reduce the heat to medium-low and add the heavy cream. Bring to a gentle simmer and cook until slightly thickened and it coats the back of a spoon, about 4-5 minutes. Do not let it boil.
1½ cups heavy whipping cream

Don't rush this. The cream needs a few minutes to thicken, and this is where the sauce gets its body. If you move straight to the cheese, the sauce will be thin.

Remove the skillet from the heat and let it settle for 30 seconds. Stir in ½ cup of the reserved pasta water.
1-1½ cups reserved pasta water
Still off the heat, add 6 to 7 ounces of the Parmesan, a small handful at a time, whisking until each addition disappears completely before adding the next. Season with Cajun seasoning and salt to taste, adding a little at a time.
8 ounces Parmigiano-Reggiano, 1½-2 tablespoons Cajun seasoning, ¾- 1 teaspoon kosher salt

Off the burner completely, not just turned down. A skillet that's been searing chicken holds far more heat than the dial suggests, and parmesan clumps the moment it hits liquid that's too hot.

Add cooked pasta and parsley. Toss to combine, adding remaining pasta water a splash at a time until the sauce coats the noodles.
Handful of fresh parsley
Slice the chicken and arrange it over the pasta. Garnish with extra parsley and the remaining parmesan. Serve immediately!

Notes

Recipe Updated September 2026: We retested this recipe after reader feedback about thin sauce and clumping parmesan. The cream was increased and is now reduced before the cheese goes in, the pasta water is added ahead of the parmesan so the starch can keep it from
seizing, and the parmesan is listed by weight. If you've made the previous version, both the method and a few amounts have changed.
Keep the Cheese Off the Heat: Parmesan seizes into clumps when it hits liquid that's too hot. Pulling the skillet off the burner completely, rather than just turning it down, is the most reliable way to prevent it. The starchy pasta water going in first does the rest.
Fresh Parmesan is Essential: Pre-shredded Parmesan has anti-caking additives that prevent smooth melting. Grate your own, and grate it fine. Finer shreds melt faster and are far less likely to clump.
Watch the Salt: Salt comes from several places in this recipe - the chicken seasoning, the salted pasta water, the Parmesan, and the Cajun blend itself. Store-bought Cajun seasoning is usually salt-heavy. Season at the end and taste as you go.
This recipe uses Diamond Crystal Kosher Salt: If using Morton's, start with about ½ as much, as it's saltier by volume.
Cajun Seasoning Recipe: We use our homemade salt-free Cajun seasoning blend so we can control the salt level.
Gluten-Free: Use your favorite gluten-free pasta. Gluten-free pasta releases less starch into the cooking water, so reserve a full 2 cups and expect to use more of it. If the sauce still runs loose, let the cream reduce a little longer next time.
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.
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.

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