Cajun Chicken Alfredo

Ingredients

For the Chicken

• 2 chicken breasts
• 1 tablespoon olive oil
• 2 teaspoons Cajun seasoning
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste

For the Alfredo Pasta

• 350g fettuccine or pasta of choice
• 2 tablespoons butter
• 3 garlic cloves, minced
• 1 1/2 cups heavy cream
• 1 cup grated parmesan cheese
• 1/2 teaspoon Cajun seasoning
• 2 tablespoons chopped parsley

Instructions

Step 2: Cook the Chicken

Sear the chicken in a skillet over medium-high heat for 5–6 minutes per side until the thickest part reaches 165°F. Rest for 5 minutes, then slice.

Step 4: Make the Alfredo Sauce

Melt butter in the skillet. Add garlic, cream, parmesan, and Cajun seasoning. Stir until smooth.

Step 5: Combine and Serve

Toss pasta in the sauce, add pasta water if needed, then top with sliced Cajun chicken and parsley.

How to Store Leftovers

Cool the pasta promptly and refrigerate it in a shallow covered container for up to 3 days. The Alfredo sauce thickens as it chills, so do not judge the stored texture by how firm it looks straight from the refrigerator.

Keep chopped parsley separate if possible and add it after reheating.

How to Reheat

Reheat the pasta in a skillet over low heat with a small splash of milk or pasta water. Stir gently until the Alfredo sauce loosens, then add the sliced chicken and continue only until everything is hot.

Avoid boiling the sauce during reheating because the cream and parmesan can separate and turn oily.

Common Mistakes to Avoid

• Boiling the dairy or cheese sauce.
• Adding cheese over high heat.
• Holding the finished pasta too long before serving.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.