Cajun Chicken Alfredo is a favorite in my home, my husband and kids love it, and I'm sure it will be a favorite in your home. This recipe is a variation of my Fettuccine Alfredo recipe, an Italian-American dish of fresh fettuccine tossed with a rich sauce.
Chicken alfredo is a restaurant classic, but it is very easy to prepare at home. Instead of chicken, you could use shrimp or sausage and round out the dish by including vegetables like broccoli and mushrooms.
How to Make Cajun Chicken Alfredo
Note: The full instructions are provided in the recipe card below.
Bring a large pot of water to a boil. Add 1 tablespoon of salt, drizzle a little bit of extra virgin olive oil and the pasta, and cook according to the directions on the package.
Set aside 1-½ cups of the cooking water before draining the pasta. Heat 2 tablespoons of olive oil in a large (12 to 14-inch) skillet over medium-high heat until shimmering.
Season both sides of the chicken breasts with cajun seasoning, place them in the pan, 2 at a time, and space them out in the skillet. (Avoid over-crowding, or you won't get a good sear.)
Sear until lightly golden on the first side and firm to the touch, about 5 minutes.
Next, flip and sear on the other side until the chicken is cooked, 5 minutes more, or until the internal temperature reaches 165 degrees F on an instant-read thermometer.
Transfer the chicken to a serving platter and cover it with aluminum foil to keep it warm. In a large (12 to 14-inch) saucepan over low heat, combine the cream, half of the cheese, 1 cup of pasta cooking water, and butter.
Stir to melt the butter and bring just to a simmer. Let simmer lightly for 2 minutes. When the fettuccine is al dente, transfer it directly to the saucepan with the simmering sauce.
Season with salt, pepper, and nutmeg, and return to a simmer. Simmer, tossing with the tongs until the sauce coats the pasta, another minute or two. Remove from heat, sprinkle with the remaining grated cheese, and toss.
Serve: To serve, slice the chicken into strips on the bias and serve over Fettuccine Alfredo. Garnish with chopped Italian parsley or basil and freshly grated cheese. Serve immediately. Enjoy your Chicken alfredo!
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Recipe
Easy Cajun Chicken Alfredo
Ingredients
For the Cajun Chicken:
- 3 Tablespoons , or as needed Cajun or blackening spice (recommended: Mc Cormick Cajun Seasoning or Paul Prudhomme's Blackened Seasoning)
- 3 tablespoons Extra-virgin olive oil , as needed
- 4 boneless , skinless chicken breast halves, about 5 ounces each
For the Alfredo Sauce:
- ½ cup freshly grated or shredded Grana Padano, Parmesan cheese, or Parmigiano-Reggiano cheese divided, plus for garnishing
- 2 cups heavy cream
- 1 cup of the pasta cooking water or heavy cream
- ¼ stick (4 tablespoons) unsalted butter
- 2 teaspoons kosher salt , to taste
- ¼ teaspoon ground black pepper , or to taste
- ¼ teaspoon freshly grated nutmeg
- ¼ cup Italian Parsley or basil, chopped, for garnishing ( optional)
For the Pasta:
- 1 pound fettuccine or linguine
- 6 quart water
- 1 tablespoon kosher salt
Instructions
For the Pasta:
- Bring a large pot of water to a boil. Stir in one tablespoon of kosher salt and the pasta and cook according to the directions on the package. Set aside 1-½ cups of the pasta cooking water before draining the pasta.
For the Chicken:
- Heat 2 tablespoons of olive oil in a large 14-inch skillet over medium-high heat until shimmering. Season both sides of the chicken breasts with cajun seasoning, and place them in the pan, 2 at a time, being sure to space them out in the skillet. (Avoid over-crowding, or you won't get a good sear.) Sear until lightly golden on the first side and firm to the touch, about 5 minutes.
- Next, flip and sear on the other side until the chicken is cooked through, 5 minutes more, or until the internal temperature of the chicken reaches 165 degrees F on an instant-read thermometer. Transfer the chicken to a serving platter and cover it with aluminum foil to keep warm-Cook the remaining two chicken breasts, adding another tablespoon of oil if needed. Reserve the skillet for the sauce or use another one.
How to Make Alfredo Sauce
- Wipe out all oil from the skillet or use another large (12- to 14-inch) skillet or saucepan over low heat; combine the cream, half of the cheese, 1 cup pasta cooking water, and butter. Stir to melt the butter and bring just to a simmer. Let simmer lightly for 2 minutes. When the fettuccine is al dente, transfer it directly to the saucepan with the simmering sauce. Season with salt, pepper, and nutmeg, and return to a simmer.
- Simmer, tossing with the tongs, just until the sauce begins to coat the pasta, another two minutes. Remove from heat, sprinkle with remaining grated cheese, and toss.
- Slice the chicken into strips on the bias and serve over Fettuccine Alfredo garnish with chopped Italian parsley or basil and freshly grated cheese. Serve immediately. Enjoy!
Notes
- Have all your ingredients before you start.
- Don't worry if there is too much sauce; as soon as you toss the pasta in, the sauce will cling to the pasta and thicken.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Then, reheat on the stovetop, over low heat, until it's warm, or in the microwave until heated through; remember that the sauce will probably separate.
- If Alfredo sauce is thin, leave it to simmer for a few more minutes or remove it from the heat and set it aside for a minute or two. As it cools, it will thicken. If it's too thick, thin it out with some of the pasta water you set aside.
- Use shredded parmesan; pre-shredded cheese doesn't melt as well. Cook the pasta until it's al dente (firm), and set aside about 1-½ cups of the pasta water to adjust the sauce's consistency if necessary. If you prefer a creamier and thicker alfredo sauce, use heavy cream.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
