Save A creamy, spicy pasta dish featuring tender Cajun-seasoned chicken, wilted spinach, and rich Alfredo sauce tossed with fettuccine. Perfect for a comforting weeknight dinner with a touch of Southern flair.
I first made this Cajun Chicken Spinach Alfredo Pasta for a cozy family dinner after a busy day, and everyone loved the hint of heat balanced by the creamy sauce.
Ingredients
- Chicken: 2 boneless, skinless chicken breasts, 1 tablespoon Cajun seasoning, 1 tablespoon olive oil
- Pasta: 350 g (12 oz) fettuccine or linguine
- Alfredo Sauce: 3 tablespoons unsalted butter, 3 cloves garlic (minced), 1 1/4 cups (300 ml) heavy cream, 1 cup (100 g) freshly grated Parmesan cheese, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon red pepper flakes (optional)
- Vegetables: 3 cups (90 g) fresh baby spinach
- Garnish: 1 tablespoon chopped fresh parsley, extra grated Parmesan (optional)
Instructions
- Cook the pasta:
- Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Prepare the chicken:
- Pat chicken breasts dry and coat both sides with Cajun seasoning. Heat olive oil in a large skillet over medium high heat. Add chicken and cook 5–6 minutes per side, or until golden brown and cooked through (internal temperature 165°F/74°C). Transfer to a plate, rest for 5 minutes, and slice thinly.
- Make the Alfredo sauce:
- In the same skillet, melt butter over medium heat. Add garlic and saute until fragrant, about 1 minute. Stir in heavy cream and bring to a gentle simmer.
- Add cheese and seasonings:
- Add Parmesan, salt, black pepper, and red pepper flakes (if using). Whisk until cheese is melted and sauce is smooth, 2–3 minutes.
- Add spinach:
- Add spinach to the sauce and cook until just wilted, about 1 minute.
- Combine:
- Add cooked pasta to the skillet, tossing to coat in sauce. If needed, add reserved pasta water a little at a time to reach desired consistency.
- Finish and serve:
- Add sliced chicken on top. Toss gently to combine or serve chicken on top of plated pasta. Garnish with parsley and extra Parmesan. Serve immediately.
Save This was an instant hit at family dinner—the kids loved twirling their pasta and everyone enjoyed the fresh spinach folded in for extra color.
Required Tools
Large pot, large skillet, tongs or pasta fork, chef's knife, cutting board
Allergen Information
Contains dairy and wheat. May contain gluten. Check Cajun seasoning and cheese for cross-contamination if gluten-sensitive.
Nutritional Information (per serving)
Calories: 650, Total Fat: 30 g, Carbohydrates: 60 g, Protein: 38 g
Save This Cajun Chicken Spinach Alfredo Pasta is sure to warm up your dinner table. Serve hot with crisp white wine for added enjoyment.
Recipe FAQs
- → Can I use different pasta shapes?
Yes, fettuccine works well, but linguine or penne also pair nicely with the sauce and toppings.
- → How spicy is the Cajun seasoning?
Spice levels vary; start with less Cajun seasoning if sensitive, and add red pepper flakes for more heat.
- → What protein alternatives are suitable?
Shrimp or sliced sausage are great swaps for chicken, offering a seafood or smoky variation.
- → Can I make this dish lighter?
Using half-and-half in place of heavy cream reduces richness while keeping the sauce smooth and flavorful.
- → Is this suitable for vegetarians?
This dish includes chicken, but you can omit it or replace with sautéed mushrooms for a vegetarian version.