Creamy Cajun Chicken Alfredo Corn

This creamy Cajun chicken Alfredo with roasted corn takes the classic rich pasta you love and adds bold southern flavor. The smoky heat of Cajun spices on juicy chicken, sweet charred corn, and a sauce so velvety you will want to eat it by the spoonful. Every bite has crunch from tortilla chips and the unmistakable comfort of Alfredo night.

I tried this spin on Alfredo during a family pasta night, and now it is one of the first things my kids request when they want something creamy and a little spicy. The roasted corn honestly makes it.

Ingredients

• Boneless chicken breasts: choose fresh or air-chilled for best texture and flavor
• Cajun seasoning: delivers heat and smoky depth use homemade if you like to control salt
• Olive oil: helps sear the chicken and brings out the flavors
• Salt and pepper: control the salt to suit the seasoning you use
• Penne pasta: holds the creamy sauce well and cooks up reliably al dente
• Butter: a good-quality butter makes the Alfredo sauce extra rich
• Garlic: fresh cloves are key for depth use firm cloves with papery skins
• Heavy cream: the main base for the sauce choose full-fat for creaminess
• Parmesan cheese: grated fresh gives the most flavor look for Parmigiano-Reggiano if possible
• Milk: softens the sauce and helps it blend smoothly whole milk is best
• Ear of corn or frozen corn: ripe summer corn or sweet frozen kernels both work roasted for extra flavor
• Olive oil for roasting: brings caramelized notes to the corn
• Crushed tortilla chips for topping: adds salty crunch use a sturdy yellow or blue corn chip
• Fresh parsley: adds a pop of color and freshness choose flat-leaf for best flavor

Step-by-Step Instructions

Boil the Pasta:

Fill a large pot with water and bring to a rolling boil. Add a generous handful of salt and the penne pasta. Cook while stirring occasionally until the pasta is al dente with just a little bite seven to nine minutes. Drain well and set aside in the colander to prevent overcooking.

Cook the Cajun Chicken:

Pat chicken breasts dry with paper towels for best browning. Rub all sides with Cajun seasoning salt and pepper pressing seasoning in so it coats the surface. Heat olive oil in a large skillet over medium heat until shimmering. Lay chicken in the skillet without crowding and let cook undisturbed six to seven minutes per side pressing down gently until both sides are golden brown and the inside is just cooked through. Transfer to a plate and rest five minutes before slicing to keep it juicy.

Roast the Corn:

If using a fresh ear of corn stand it upright on a board and slice off the kernels with a sharp knife. Heat a dry skillet or cast iron pan over medium high and add olive oil. Scatter corn kernels across the surface and cook three to four minutes stirring occasionally until the edges are golden with spots of char and a smoky aroma. If using frozen corn sauté straight from the freezer until the water cooks off and kernels take on some color.

Make the Alfredo Sauce:

In a clean saucepan over medium low heat melt butter until foamy. Add garlic and stir constantly for one minute until just fragrant careful not to brown it. Pour in heavy cream and milk and bring to a gentle simmer whisking to combine. Let it bubble three minutes until slightly thickened. Add grated Parmesan slowly while whisking to melt smoothly. Taste and adjust salt and pepper the sauce should be velvety and well seasoned.

Assemble the Dish:

Return cooked penne to the pot or a large bowl. Pour hot Alfredo sauce over the pasta and toss thoroughly to coat every piece. Add sliced Cajun chicken and roasted corn mixing to distribute ingredients evenly. Spoon into serving bowls and shower with crushed tortilla chips and chopped parsley for crunch and color.

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Roasted corn is my favorite part of this dish the way it chars and brings out hidden sweetness always reminds me of summertime family cookouts I love how it gives an instant upgrade to a regular Alfredo

Storage Tips

Store leftovers in an airtight container in the fridge for two to three days Alfredo sauce thickens as it sits so add a splash of milk or cream when reheating Heat gently on the stovetop or even in the oven for creamiest results I do not recommend freezing because the sauce may separate

Ingredient Substitutions

Swap Cajun seasoning for chipotle powder if you prefer smoky over spicy For a lighter version use half and half in place of cream or try cooked shrimp instead of chicken Gluten free penne and dairy free Alfredo are possible but choose sturdy brands that hold sauce well

Serving Suggestions

Pile it high in shallow pasta bowls and finish with extra Parmesan and parsley For more veggies add a handful of fresh spinach or sautéed bell peppers to the pan Serve with a crisp side salad or toasted bread to mop up the sauce My family sometimes likes a squeeze of lemon to brighten things just before serving

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Cultural and Flavor Notes

This recipe is a blend of Italian Alfredo and American southern Cajun cooking bringing warmth and personality to a beloved classic Cajun spice mixes originated in Louisiana kitchens and pair famously with creamy sauces The tortilla chip topping is an unexpected southwestern twist that I discovered after craving extra crunch

Recipe FAQs

→ How can I make the dish less spicy?

For a milder flavor, swap Cajun seasoning with a mix of smoked paprika and a pinch of chipotle or simply reduce the amount used.

→ Can I use other pasta shapes?

Absolutely! Fusilli, rigatoni, or fettuccine all work well by holding the creamy sauce and toppings.

→ What's the best way to roast corn for this dish?

Grill fresh corn until charred or sauté frozen kernels in a hot skillet with olive oil for that smoky-sweet flavor.

→ Are there recommended substitutions for dairy ingredients?

You can try plant-based cream and vegan Parmesan alternatives, though the sauce may be slightly less rich.

→ What additional vegetables can I add?

Spinach or sautéed bell peppers make great additions, offering more color and nutrients.

→ How should leftovers be stored and reheated?

Keep in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of milk.