Easy Cajun Chicken Alfredo
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 consisting of fresh fettuccine tossed with a rich sauce. It is a restaurant classic, but it is very easy to prepare at home. Instead of chicken, you could use shrimp or sausage, and you could round out the dish by including vegetables like broccoli and mushrooms.
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
How to Store & Re-Heat
To store: Transfer it to an airtight container and refrigerate for 3-4 days.
To reheat: You can either warm it up on the stove in a large sauté pan with a splash of heavy cream or pasta water to help loosen the sauce or microwave it in a microwave-safe dish, occasionally stirring to ensure even heating.
Remember that the sauce may thicken, and the pasta may become slightly mushy after being refrigerated, so you may need to add more liquid to the dish as you reheat it. It's best to store the chicken and sauce separately from the pasta to prevent it from becoming too soggy.
Make-Ahead
Cajun Chicken Alfredo is a great make-ahead dish that can save you time and effort on the day of serving. You can prepare the chicken and the Alfredo sauce beforehand, but cook the pasta on the day you plan to serve it for the best texture. To make it ahead, cook the chicken and store it in the refrigerator until ready to use. You can also prepare the Alfredo sauce and store it in an airtight container in the fridge for up to 3 days.
When ready to serve, cook the pasta, reheat the sauce and chicken in a pan, then toss the pasta with the sauce and chicken to combine. You may need to add a splash of heavy cream or pasta water to the sauce to help loosen it up. This way, you can enjoy a delicious and comforting meal with minimal effort on the day of serving.
How to Freeze
Chicken alfredo can be frozen, but the texture and flavor may change slightly once frozen and thawed. To freeze, let the dish cool to room temperature and transfer it to a freezer-safe container or resealable freezer bag. Press out as much air as possible and seal the container tightly. Label the container with the dish's name and the frozen date. The dish can be frozen for up to 2-3 months. To thaw, transfer the container to the refrigerator and let it thaw overnight.
Once thawed, you can reheat the dish on the stove over low heat, stirring occasionally, or in the microwave, occasionally stirring to ensure even heating. You may need to add a splash of heavy cream or pasta water to help loosen the sauce, as it may have thickened during freezing. It's best to freeze the chicken and sauce separately from the pasta to prevent it from becoming too mushy.
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 Facts
Easy Cajun Chicken Alfredo
Amount per Serving
Calories
482
% Daily Value*
Fat
33
g
51
%
Saturated Fat
16
g
100
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
11
g
Cholesterol
160
mg
53
%
Sodium
287
mg
12
%
Potassium
511
mg
15
%
Carbohydrates
16
g
5
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
31
g
62
%
Vitamin A
1133
IU
23
%
Vitamin C
2
mg
2
%
Calcium
150
mg
15
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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