Cajun Chicken Alfredo

Cajun Chicken Alfredo is a rich, creamy, and flavor-packed pasta dish that brings together the bold, spicy notes of Cajun seasoning with the silky smoothness of a homemade Alfredo sauce.

This dish captures the perfect balance between comfort and excitement. The tender, pan-seared Cajun-spiced chicken blends beautifully with the creamy sauce, and the pasta absorbs every bit of flavor, creating a restaurant-quality experience right at home.

Why i love this recipe

I love this recipe because it’s incredibly satisfying and offers layers of flavor without being complicated. The Cajun spices add warmth and depth, while the Alfredo sauce provides a luxurious, buttery finish.

It feels indulgent yet approachable, making it a go-to for both weeknight meals and special occasions.

This is a must try dish

This is a must-try dish because it delivers the best of both worlds: hearty, comforting pasta and bold, zesty Cajun-style chicken. It’s also easily customizable, allowing you to adjust the spice level, add veggies, or swap the protein.

If you enjoy creamy pasta with a bit of a kick, this recipe will become a staple in your kitchen.

Preparation and Cooking Details

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: Approximately 650 calories per serving
Course: Main Course
Cuisine: American, Cajun-inspired

Ingredients

For the Chicken

• 2 large boneless, skinless chicken breasts
• 1 tablespoon Cajun seasoning
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper

For the Pasta and Alfredo Sauce

• 8 oz fettuccine or linguine pasta
• 2 tablespoons butter
• 4 cloves garlic, minced
• 1 ½ cups heavy cream
• 1 cup grated Parmesan cheese
• ½ teaspoon Cajun seasoning (optional for extra spice)
• Salt and pepper to taste
• Fresh parsley for garnish

Cooking Directions

1. Cook the pasta in salted boiling water according to package instructions. Drain and set aside.
2. Season chicken breasts with Cajun seasoning, salt, and pepper.
3. Heat olive oil in a skillet over medium-high heat and cook chicken for 5–6 minutes on each side until fully cooked. Remove from pan and slice.
4. In the same pan, add butter and garlic; sauté until fragrant.
5. Pour in heavy cream and bring to a gentle simmer.
6. Add Parmesan cheese and whisk until the sauce becomes smooth and creamy.
7. Season with Cajun seasoning, salt, and pepper.
8. Add the cooked pasta to the sauce and toss gently to coat.
9. Top with sliced Cajun chicken and garnish with parsley. Serve warm.

Step-by-Step Preparation Method

1. Bring a pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.
2. Pat chicken breasts dry and rub both sides with Cajun seasoning, salt, and pepper.
3. Heat a skillet over medium-high heat, drizzle with olive oil, and sear the chicken for 5–6 minutes per side. Remove and let rest.
4. In the same skillet, melt the butter and sauté minced garlic until lightly golden.
5. Pour in heavy cream, stirring often, and allow it to thicken slightly.
6. Add Parmesan cheese gradually, whisking until fully melted and smooth.
7. Season with extra Cajun seasoning if you want more heat.
8. Add cooked pasta directly into the sauce and toss to evenly coat.
9. Slice the cooked chicken and place it over the pasta.
10. Garnish with fresh parsley and serve immediately.

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How to Serve

• Serve hot with extra Parmesan sprinkled on top.
• Pair with garlic bread or a simple side salad.
• Drizzle additional Cajun seasoning on the plate for a restaurant-style presentation.
• Add lemon wedges on the side to brighten the richness of the dish.

Recipe Tips

• For extra smoky flavor, use smoked paprika along with Cajun seasoning.
• Use freshly grated Parmesan for the smoothest sauce; pre-grated cheese can make the sauce grainy.
• Don’t boil the sauce after adding Parmesan or it may separate.
• If the sauce gets too thick, thin it with a splash of pasta water.
• Slice the chicken after it rests to keep it juicy.

Variations

Spicy Cajun Alfredo
Add crushed red pepper flakes or increase the Cajun seasoning for more heat.

Blackened Chicken Alfredo
Cook the chicken at a slightly higher heat to create a darker crust.

Shrimp Cajun Alfredo
Replace chicken with shrimp; sauté for 2–3 minutes until pink.

Vegetable Cajun Alfredo
Add sautéed bell peppers, mushrooms, spinach, or broccoli.

Light Alfredo Version
Use half-and-half instead of heavy cream for a lighter—but slightly thinner—sauce.

Freezing and Storage

Refrigerator Storage:
Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk.

Freezing:
Cream-based sauces do not freeze perfectly, but you can freeze this dish for up to 1 month. Thaw in the refrigerator overnight and reheat slowly, stirring frequently to restore creaminess.

Special Equipment Needed

• Large skillet or sauté pan
• Medium pot for boiling pasta
• Tongs or spatula
• Sharp knife and cutting board
• Whisk for the Alfredo sauce

Conclusion

Cajun Chicken Alfredo is a rich, flavorful, and satisfying dish that blends creamy indulgence with bold Cajun spice. It’s quick to prepare, easy to customize, and guaranteed to become a favorite for anyone who enjoys hearty, comforting meals with exciting flavors. From busy weeknights to weekend dinners, this recipe delivers consistently delicious results and leaves everyone asking for seconds. If you’re looking for a crowd-pleasing pasta dish that’s full of character, this one is a true winner.

Cajun Chicken Alfredo

Cajun Chicken Alfredo is a rich, creamy, and flavor-packed pasta dish that brings together the bold, spicy notes of Cajun seasoning with the silky smoothness of a homemade Alfredo sauce.

Author: Stella Parker Cuisine: American Course: Dinner

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Prep Time 15 mins Cook Time 25 mins Total Time 40 mins Difficulty: Beginner Servings: 4

Ingredients

Servings

For the Chicken

• 2 large boneless, skinless chicken breasts
• 1 tablespoon Cajun seasoning
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper

For the Pasta and Alfredo Sauce

• 8 oz fettuccine or linguine pasta
• 2 tablespoons butter
• 4 cloves garlic, minced
• 1 ½ cups heavy cream
• 1 cup grated Parmesan cheese
• ½ teaspoon Cajun seasoning (optional for extra spice)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Cook the pasta in salted boiling water according to package instructions. Drain and set aside.
2. Season chicken breasts with Cajun seasoning, salt, and pepper.
3. Heat olive oil in a skillet over medium-high heat and cook chicken for 5–6 minutes on each side until fully cooked. Remove from pan and slice.
4. In the same pan, add butter and garlic; sauté until fragrant.
5. Pour in heavy cream and bring to a gentle simmer.
6. Add Parmesan cheese and whisk until the sauce becomes smooth and creamy.
7. Season with Cajun seasoning, salt, and pepper.
8. Add the cooked pasta to the sauce and toss gently to coat.
9. Top with sliced Cajun chicken and garnish with parsley. Serve warm.

Keywords: Cajun Chicken Alfredo