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Cajun Chicken Alfredo
This Cajun Chicken Alfredo brings bold, smoky heat together with a rich, creamy Parmesan sauce for the ultimate comfort meal. Perfectly seared Cajun-spiced chicken tops silky fettuccine coated in a velvety garlic cream sauce that’s packed with flavor in every bite.
Ingredients
CHICKEN
- 2 large chicken breasts
- 2 tbsp Cajun seasoning
- 1 tbsp butter
- 1 tbsp oil
PASTA
- 12 oz fettuccine noodles
- 1 tbsp salt
ALFREDO SAUCE
- 2 tbsp butter
- 5 cloves garlic, minced
- 1 cup chicken broth
- 1 tbsp cornstarch
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 1 tbsp Cajun seasoning
FOR GARNISH
- 2 tbsp fresh parsley, chopped
Instructions
- Bring a large pot of water to a rolling boil and season generously with salt. Cook the fettuccine according to package instructions until al dente, then drain and set aside, reserving 1/2 cup of pasta water.
- Pat the chicken breasts dry and season generously on all sides with Cajun seasoning, pressing it in to adhere. Heat a cast iron skillet over medium-high heat, add butter and oil, and sear the chicken for 3–5 minutes per side until a deep golden crust forms and the internal temperature reaches 165°F, then remove and rest for 5 minutes before slicing.
- In the same skillet, reduce heat to medium and add butter and minced garlic, sautéing for 1–2 minutes until fragrant but not browned. Stir in the chicken broth and cornstarch, whisking continuously until slightly thickened, about 2–3 minutes.
- Pour in the heavy cream and bring to a gentle simmer, then add the grated Parmesan cheese and Cajun seasoning. Stir frequently for 3–5 minutes until the sauce thickens enough to coat the back of a spoon.
- Add the cooked fettuccine directly into the skillet and toss thoroughly to coat in the sauce, adding a splash of reserved pasta water if needed to loosen. Simmer together for 1–2 minutes so the noodles absorb the flavor.
- Slice the rested chicken and layer it over the creamy pasta. Finish with a sprinkle of fresh parsley and serve immediately while hot and creamy.
