Save to Pinterest A creamy, spicy pasta dish featuring tender Cajun-seasoned chicken, rich Velveeta cheese sauce, and perfectly cooked fettuccine—comfort food with a Southern twist.
I love how this Cajun Chicken Alfredo Fettuccine always brings warmth and smiles to our family dinners.
Ingredients
- Chicken: 2 large boneless skinless chicken breasts, 1 ½ tablespoons Cajun seasoning, 1 tablespoon olive oil
- Pasta: 12 oz (340 g) fettuccine pasta
- Sauce: 2 tablespoons unsalted butter, 2 cloves garlic minced, 1 cup (240 ml) heavy cream, 8 oz (225 g) Velveeta cheese cubed, ½ cup (50 g) grated Parmesan cheese, ½ teaspoon black pepper, ¼ teaspoon cayenne pepper (optional for extra heat), Salt to taste
- Garnish: 2 tablespoons fresh parsley chopped, Extra grated Parmesan cheese (optional)
Instructions
- Step 1:
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside reserving ½ cup pasta water.
- Step 2:
- While the pasta cooks, pat chicken breasts dry. Rub both sides with Cajun seasoning.
- Step 3:
- In a large skillet, heat olive oil over medium-high heat. Add chicken and cook 5 6 minutes per side or until golden and cooked through (internal temperature 165°F/74°C). Remove chicken let rest 5 minutes then slice thinly.
- Step 4:
- In the same skillet, reduce heat to medium. Add butter and garlic sauté 1 minute until fragrant.
- Step 5:
- Stir in heavy cream and bring to a gentle simmer. Add Velveeta cubes stirring often until melted and smooth.
- Step 6:
- Add Parmesan cheese, black pepper, and cayenne pepper (if using). Stir until fully combined and creamy. If sauce is too thick add reserved pasta water a little at a time.
- Step 7:
- Toss cooked fettuccine in the sauce until well coated.
- Step 8:
- Divide pasta among plates. Top with sliced Cajun chicken. Garnish with parsley and extra Parmesan if desired.
Save to Pinterest This meal always reminds me of cozy family nights where everyone gathers around the table sharing stories and laughter.
Notes
Adjust Cajun seasoning for more or less heat. Substitute rotisserie chicken for a quicker version. Add sautéed bell peppers or mushrooms for extra flavor and color. Pairs well with a crisp green salad and a chilled Chardonnay.
Required Tools
Large pot, large skillet, knife and cutting board, tongs or pasta fork, measuring cups and spoons
Allergen Information
Contains milk/dairy (Velveeta Parmesan cream butter). Contains wheat (fettuccine). Contains chicken. Those with allergies should check ingredient labels for hidden allergens.
Save to Pinterest This Cajun Chicken Alfredo is sure to become a family favorite with its creamy texture and bold flavors.
Common Recipe Questions
- → What type of chicken is best for this dish?
Boneless, skinless chicken breasts work best as they cook evenly and absorb Cajun seasoning well.
- → Can I use another type of cheese in place of Velveeta?
Yes, creamy cheeses like cheddar or American cheese can be substituted, though texture and flavor may vary slightly.
- → How do I make the sauce smoother if it’s too thick?
Adding reserved pasta water a little at a time helps thin the sauce while keeping it creamy and well-coated.
- → Is the dish spicy, and can I adjust heat levels?
The Cajun seasoning and optional cayenne provide moderate heat; you can reduce or omit cayenne for milder flavor.
- → What side dishes pair well with this pasta?
Fresh green salads or steamed vegetables complement the rich and spicy elements of this dish beautifully.