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Cajun Chicken Alfredo Recipe
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Cajun Chicken Alfredo Recipe

A creamy, spicy fusion of Italian comfort and Louisiana flair — this Cajun Chicken Alfredo recipe features tender blackened chicken tossed in a rich, homemade parmesan cream sauce. Ready in just 30 minutes, it’s perfect for weeknights when you want something indulgent but easy.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner, Main Course, Pasta
Cuisine: Cajun, Italian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 pounds Boneless skinless chicken breasts Pounded to even thickness
  • 2 tablespoons Cajun seasoning Adjust to taste
  • 1 tablespoon Olive oil For searing
  • 1 tablespoon Butter Adds flavor for browning
For the Sauce
  • 2 tablespoons Butter
  • 4 cloves Garlic Minced fresh
  • 2 cups Heavy whipping cream 36–40% fat preferred
  • 1.5 cups Parmesan cheese Freshly grated
  • ½ teaspoon Cajun seasoning Optional extra for sauce
  • ¼ teaspoon Black pepper Freshly cracked
  • - Salt To taste
the Pasta
  • 12 ounces Fettuccine Or penne for one-pot version
  • 1 cup Pasta water Reserved for adjusting sauce consistency
Optional Garnishes & Add-Ins
  • 2 tablespoons Fresh parsley Chopped, for garnish
  • 1 teaspoon Lemon juice or zest Adds brightness
  • ¼ cup Sun-dried tomatoes Optional for added flavor

Equipment

  • 1 Large deep skillet (12-inch) Ideal for searing and tossing pasta
  • 1 Large pot For boiling pasta
  • 1 Whisk For smooth Alfredo sauce
  • 1 Instant-read thermometer Ensures chicken is cooked to 165°F
  • 1 Wooden spoon For tossing pasta and sauce

Method
 

Prep the Chicken (10 minutes)
  1. Pat chicken breasts dry and season both sides generously with Cajun seasoning.Mince garlic, grate Parmesan, and bring heavy cream to room temperature.
Cook the Chicken (8 minutes)
  1. Heat olive oil and butter in a large skillet over medium-high heat.Add chicken and cook undisturbed for 4–5 minutes per side until blackened and the internal temperature reaches 165°F.Remove chicken and let rest under foil.
Make the Sauce (10 minutes)
  1. In the same skillet, lower heat to medium. Add butter, then garlic, and cook 30 seconds until fragrant.Pour in heavy cream and bring to a gentle simmer.Gradually whisk in Parmesan until melted and smooth.Season with Cajun seasoning, salt, and black pepper to taste.
Cook the Pasta (while sauce simmers)
  1. Boil pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
Combine Everything (5 minutes)
  1. Add cooked pasta to the skillet with sauce. Toss with a wooden spoon until well coated.Slice chicken into strips and return to skillet. Add a splash of pasta water as needed for a silky consistency.
Finish & Serve
  1. Garnish with fresh parsley, a sprinkle of Parmesan, and cracked black pepper.Serve hot — optionally with a glass of orange juice for a bright, refreshing pairing.

Notes

  • For a lighter version, use half-and-half instead of heavy cream.
  • Substitute shrimp or sausage for chicken to change things up.
  • Sauce too thick? Add a splash of milk or chicken broth.
  • Sauce too thin? Add more Parmesan and simmer briefly.
  • Leftovers keep for 2–4 days refrigerated in an airtight container.