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

Substitutions

• In Cajun Chicken Alfredo, chicken breasts and thighs can be exchanged when cut to similar thickness; cook the thickest part to 165°F.
• Choose a gluten-free pasta or noodle shaped like the one used in Cajun Chicken Alfredo, and follow its package timing closely.

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 Cajun Chicken Alfredo promptly and refrigerate it in a shallow airtight container for up to 3 days. Save extra sauce separately because pasta absorbs moisture as it rests.

How to Reheat

Warm Cajun Chicken Alfredo over low heat with a small splash of milk or pasta water, stirring gently so the sauce does not split.

What to Serve With It

• Garlic bread or warm rolls
• A crisp green salad
• Roasted broccoli or asparagus
• Lemon wedges or grated parmesan

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.

Frequently Asked Questions