Spicy Cajun Chicken Alfredo (Printable Version)

Spicy Cajun chicken paired with creamy Alfredo sauce and tender pasta for a flavorful dinner.

# What You’ll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon Cajun seasoning
03 - 1 tablespoon olive oil

→ Pasta

04 - 12 ounces fettuccine or linguine pasta

→ Alfredo Sauce

05 - 2 tablespoons unsalted butter
06 - 3 cloves garlic, minced
07 - 1 1/2 cups heavy cream
08 - 1 cup freshly grated Parmesan cheese
09 - 1/4 teaspoon ground black pepper
10 - 1/4 teaspoon salt, adjust to taste
11 - 1/4 teaspoon red pepper flakes, optional

→ Garnish

12 - 2 tablespoons chopped fresh parsley
13 - Extra grated Parmesan cheese for serving

# Step-by-Step Guide:

01 - Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package directions. Reserve 1/2 cup pasta water and drain the rest. Set aside.
02 - Pat chicken breasts dry and rub evenly with Cajun seasoning.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook 5 to 6 minutes per side until golden and internal temperature reaches 165°F. Remove from skillet, allow to rest for 2 to 3 minutes, then slice into strips.
04 - In the same skillet over medium heat, melt butter. Add minced garlic and sauté 30 seconds until fragrant. Pour in heavy cream, whisking constantly, and bring to a gentle simmer without boiling.
05 - Stir in Parmesan cheese, black pepper, salt, and red pepper flakes if using. Simmer 2 to 3 minutes until sauce thickens. Add reserved pasta water one tablespoon at a time if sauce is too thick.
06 - Add cooked pasta to the skillet and toss to coat with Alfredo sauce. Add sliced Cajun chicken and toss again until evenly mixed.
07 - Plate immediately, garnished with chopped parsley and extra Parmesan cheese.

# Additional Tips::

01 -
  • It tastes like restaurant food but comes together faster than you'd expect, making weeknight dinners feel special.
  • The heat from the Cajun seasoning plays against the creamy sauce in a way that keeps you coming back for another forkful.
  • Your kitchen will smell incredible while it's cooking, and honestly, that alone makes it worth making.
02 -
  • If your Alfredo sauce breaks or becomes grainy, it's usually because the heat was too high or the cream was close to boiling; if this happens, turn the heat down and stir in a splash of cold cream to bring it back together.
  • Don't let the cooked pasta sit in the pot without sauce—it'll stick together stubbornly, so timing everything to finish at roughly the same moment really matters.
  • The red pepper flakes are optional but they're what makes this feel like a fusion dish rather than just spicy Alfredo; they add a complexity that keeps your palate interested.
03 -
  • Always grate your Parmesan fresh—it melts into the sauce like silk, whereas the pre-shredded stuff with anti-caking agents turns gritty and grainy.
  • Reserve that pasta water before you do anything else; it's liquid gold for adjusting your sauce consistency, and you can't go back once it's down the drain.
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