Cajun Chicken Alfredo Recipe

Introduction

This Cajun Chicken Alfredo is a flavorful twist on classic Alfredo pasta, combining tender, spicy chicken with a rich, creamy sauce. It’s a satisfying meal that brings a bit of heat and plenty of comfort to your dinner table.

Ingredients

• 3 medium chicken breasts
• 1 cup heavy whipping cream
• 1 cup chicken broth
• 1 tbsp corn starch
• 1 cup grated Parmesan cheese
• 3 cloves minced garlic
• 2 tbsp unsalted butter
• Fresh parsley for garnish
• Fettuccine pasta
• 2 tbsp smoked paprika
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp cayenne pepper
• 1/2 tbsp garlic herb blend

Instructions

1. Step 1: Combine smoked paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper, and garlic herb blend in a bowl. Season all sides of the chicken breasts evenly with this Cajun spice mix.
2. Step 2: Heat a skillet over medium heat and cook the chicken for about 6 to 9 minutes, flipping every 3 minutes, until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside.
3. Step 3: In the same skillet, add 2 tablespoons of unsalted butter and the minced garlic. Sauté the garlic for about 1 minute until fragrant but not browned.
4. Step 4: Meanwhile, cook fettuccine pasta in a large pot of boiling salted water for 6 to 8 minutes until al dente. Drain and set aside.
5. Step 5: Add chicken broth (or reserved pasta water), heavy cream, corn starch, and grated Parmesan cheese to the skillet. Stir continuously and allow the sauce to thicken.
6. Step 6: Toss the cooked fettuccine noodles into the thickened sauce, mixing well to coat the pasta evenly.
7. Step 7: Slice the cooked chicken, arrange it over the pasta, and garnish with fresh parsley before serving.

Tips & Variations

• Use pasta water instead of chicken broth to give the sauce a silkier texture and boost flavor.
• For extra heat, increase the cayenne pepper or add a pinch of red pepper flakes.
• Swap Parmesan cheese with Pecorino Romano for a sharper, saltier taste.
• To keep chicken juicy, let it rest for a few minutes before slicing.

Storage

Store leftover Cajun Chicken Alfredo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or broth to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this dish?

Yes, while fettuccine is traditional, penne, linguine, or even rigatoni can be used. Just adjust cooking times according to the package instructions.

How can I make the sauce thicker or thinner?

To thicken the sauce, let it simmer longer or add a little more cornstarch slurry. For a thinner sauce, add more chicken broth or cream, a tablespoon at a time, until you reach the desired consistency.

Cajun Chicken Alfredo Recipe

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★★★★★

4.7 from 104 reviews

This Cajun Chicken Alfredo recipe combines tender, perfectly seasoned chicken breasts with a rich and creamy Alfredo sauce, tossed together with al dente fettuccine pasta. Infused with a blend of smoky and spicy Cajun seasonings, this dish is a flavorful and comforting meal perfect for family dinners or special occasions.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Chicken:

• 3 medium chicken breasts
• 2 tbsp smoked paprika
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp cayenne pepper
• 1/2 tbsp garlic herb blend

For the Alfredo Sauce and Pasta:

• 1 cup heavy whipping cream
• 1 cup chicken broth
• 1 tbsp corn starch
• 1 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 2 tbsp unsalted butter
• Fresh parsley, for garnish
• Fettuccine pasta (quantity as needed for serving)

Instructions

1. Season the Chicken: In a bowl, combine smoked paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper, and garlic herb blend. Rub this Cajun spice mixture evenly over all sides of the chicken breasts to coat thoroughly.
2. Cook the Chicken: Heat a skillet over medium heat. Add the seasoned chicken breasts and cook, flipping every 3 minutes, until the internal temperature reaches 165°F (74°C) and the chicken is no longer pink inside. Remove the chicken from the skillet and set aside to rest.
3. Sauté the Garlic: To the same skillet, add 2 tablespoons of unsalted butter and the minced garlic. Cook the garlic for about 1 minute until fragrant and lightly golden, being careful not to burn it.
4. Cook the Pasta: In a separate pot, boil the fettuccine noodles according to package instructions (about 6-8 minutes) until al dente. Drain and set aside, reserving some pasta water if desired.
5. Prepare the Alfredo Sauce: In the skillet with garlic and butter, add 1 cup chicken broth (or use reserved pasta water), 1 cup heavy whipping cream, and 1 tablespoon corn starch. Stir continuously to combine and let the mixture thicken slightly.
6. Add Cheese and Combine: Stir in 1 cup grated Parmesan cheese into the sauce until melted and smooth. Then, add the cooked fettuccine noodles to the skillet and toss thoroughly to coat the pasta with the creamy sauce.
7. Serve: Plate the creamy Cajun Alfredo pasta, top with sliced cooked chicken breasts, and garnish with fresh parsley for a vibrant finish.

Notes

• For best flavor, use freshly grated Parmesan cheese rather than pre-grated.
• Adjust cayenne pepper quantity to control the spice level.
• Reserve some pasta water to loosen the sauce if it becomes too thick.
• Let the chicken rest for a few minutes after cooking to retain juices.
• This recipe can be doubled or halved depending on serving size.

Keywords: Cajun Chicken Alfredo, creamy pasta, Cajun chicken recipe, fettuccine alfredo, spicy chicken pasta