Cajun Chicken Pasta Alfredo (Print Version)

Cajun-spiced chicken and fettuccine blend in creamy Alfredo sauce for a delicious, satisfying main course.

# What You’ll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons Cajun seasoning
03 - 1 tablespoon olive oil

→ Pasta

04 - 12 ounces fettuccine

→ Alfredo Sauce

05 - 2 tablespoons unsalted butter
06 - 3 cloves garlic, minced
07 - 1 cup heavy cream
08 - 1/2 cup whole milk
09 - 3/4 cup freshly grated Parmesan cheese
10 - 1/2 cup grated Pecorino Romano (optional)
11 - Salt, to taste
12 - Freshly ground black pepper, to taste

→ Vegetables (Optional)

13 - 1 red bell pepper, thinly sliced
14 - 1/2 small red onion, thinly sliced
15 - 2 tablespoons chopped fresh parsley, for garnish

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
02 - Pat chicken breasts dry and evenly coat both sides with Cajun seasoning.
03 - Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 5 to 6 minutes per side until golden brown and fully cooked. Remove, rest for 5 minutes, then slice thinly.
04 - In the same skillet, sauté red bell pepper and red onion over medium heat for 3 to 4 minutes until softened. Remove and set aside.
05 - Melt butter in the same skillet over medium heat. Add minced garlic and sauté for 30 seconds until aromatic.
06 - Pour in heavy cream and whole milk. Bring to a gentle simmer, then reduce heat to low.
07 - Gradually whisk in Parmesan and Pecorino Romano until fully melted and sauce is smooth. Season with salt and pepper.
08 - Add cooked fettuccine to skillet and toss with sauce, incorporating reserved pasta water as needed to achieve a creamy consistency.
09 - Add sautéed vegetables if using. Arrange sliced Cajun chicken on top and garnish with fresh parsley. Serve immediately.

# Additional Tips::

01 -
  • Easy enough for a weeknight but special enough for company
  • Creamy homemade Alfredo sauce with real cheese
  • Bowl-licking Cajun spice kick without being overwhelming
  • Customizable with shrimp or extra veggies
02 -
  • Loaded with protein from the chicken and plenty of satisfying carbs
  • Makes delicious leftovers and reheats surprisingly well
  • Easily customizable for milder or spicier tastes
03 -
  • Always slice rested chicken across the grain for maximum tenderness
  • Let the grated cheese come to room temperature for smoother melting
  • Do not rush the sauce or use pre-shredded cheese for the creamiest Alfredo
  • A little pasta water is your best friend for adjusting sauce at the end

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