Description
This Cajun Chicken Alfredo recipe combines tender, Cajun-spiced chicken breasts with a rich and creamy Alfredo sauce tossed with fettuccine pasta. The dish is cooked entirely on the stovetop, making it a quick yet indulgent meal perfect for dinner. With a touch of heat from the Cajun seasoning balanced by the smooth Parmesan cream sauce, it’s a flavorful twist on a classic Italian favorite.
Ingredients
Scale
Chicken
- 2 boneless skinless chicken breasts
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
Sauce
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
Pasta and Garnish
- 8 ounces fettuccine pasta, cooked and drained
- Salt and black pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Season and Cook Chicken: Pat the chicken breasts dry and generously season both sides with Cajun seasoning. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes per side until fully cooked and golden brown. Remove from skillet and let rest before slicing.
- Prepare Alfredo Sauce: In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and cook for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and continue stirring for 3–5 minutes until the sauce is smooth and slightly thickened.
- Toss Pasta in Sauce: Add the cooked and drained fettuccine pasta to the skillet with the Alfredo sauce. Toss well to coat the pasta evenly with the sauce.
- Assemble and Serve: Slice the rested Cajun chicken breasts and place them on top of the pasta. Season with salt and black pepper to taste. Garnish with chopped fresh parsley before serving.
Notes
- You can use store-bought Cajun seasoning or make your own with paprika, garlic powder, onion powder, cayenne, oregano, thyme, salt, and pepper.
- Add sautéed bell peppers or mushrooms to the skillet after cooking the chicken for extra flavor and texture.
