This Cajun Chicken Alfredo Pasta is TRUE comfort food! It’s creamy and cozy, with a slight kick from the seasoned Cajun chicken.
I love adding diced tomatoes and fresh Italian parsley over the top for a nice contrast between creamy and fresh flavors. It’s seriously the best pasta dinner ever!
This Cajun Chicken Alfredo is the perfect recipe for a simple weeknight dinner at home. It’s easy and comes together in just 35 minutes!
Today, I’m sharing one of our most beloved dinner recipes: a creamy and ultra delicious creamy Cajun chicken Alfredo pasta. It’s the ultimate comfort meal, and it’s really easy to make. We love serving it with cheesy garlic bread – the perfect pairing.
Why I absolutely love this Cajun chicken Alfredo pasta:
- The creamy Alfredo sauce is made with just 5 ingredients! It’s a simple, no-fuss 5-minute Alfredo sauce to make dinner super easy.
- Heat: The level of heat depends on the brand of Cajun seasoning. The one I use has an extra kick to it, and I love it. If you have a favorite homemade version, go for it.
- It’s got a touch of freshness: I top it with freshly diced roma tomatoes and Italian parsley for amazing flavor and texture contrast.
Easy 5-Ingredient Alfredo Sauce
The Alfredo sauce I use in this Cajun chicken Alfredo pasta is super simple. It takes less than 5 minutes to make, and it’s perfectly creamy and rich.
You only need 5 ingredients: butter, minced garlic, heavy cream, grated parmesan, and seasoning.
I’d HIGHLY recommend using freshly grated parmesan cheese. Pre-packaged shredded parmesan often contains added starch that will make your sauce grainy and not melty. Buy a block of parmesan and grate it yourself using a box grater- it’s really quick and easy! Or if your store carries freshly grated parmesan, that’s fine too.
It’s the same creamy sauce I use in my Creamy Salmon Pasta recipe!
Flavorful and Moist Chicken
Dry chicken breasts can really ruin a dish, but fear not! I’ve got all the tips and tricks to make sure that doesn’t happen.
- Pound the chicken to ½ inch thick evenly: If they are too, the center will take too long to cook and the exterior will dry out.
- Let it sit in the seasoning: The salt will tenderize the chicken, even if it’s for just 15-20 minutes. It’s my go-to trick!
- Don’t overcook: 6-8 minutes per side should be enough.
- Let the cooked chicken rest for at least minutes to allow the juices to redistribute.
If you’re interested, check out extra tips on how to make tender and juicy chicken breasts on the stovetop. It will make your Cajun chicken Alfredo so much better!
- Chicken breasts: Pounded to about ½ inch thick.
- Cajun seasoning: Use your favorite store-bought Cajun seasoning. For extra heat, add some cayenne pepper.
- Olive oil
- Salt and pepper to taste
- Fettuccine pasta: Use dried or fresh pasta, up to you!
- Freshly diced tomatoes: for topping
- Finely chopped parsley: for topping
- Grated parmesan cheese for garnish
- For the easy Alfredo sauce: unsalted butter, minced garlic, heavy cream, grated parmesan cheese, and salt and pepper to taste.
IMPORTANT: Don’t use pre-grated or pre-shredded parmesan because those contain added starch that will make your sauce grainy. I’d recommend buying a block of quality parmesan and grate it yourself using a box grater.
Step 1 | Season chicken and cook pasta
In a medium bowl, drizzle chicken with about 2 tablespoons of olive oil and season evenly with Cajun seasoning, salt and pepper. You don’t need too much salt since the Cajun seasoning already comes with some salt. Let it sit for 15-20 minutes.
While the chicken is absorbing all the flavors, cook the pasta according to package directions and drain. Set aside.
Step 2 | Cook the chicken
Heat about 1 tablespoon of olive oil in a large skillet over medium heat. Cook chicken, about 6-8 minutes per side or until fully cooked through. Remove from the skillet and set aside.
Step 3 | Make the Alfredo sauce
- Wipe the skillet clean. Melt butter and add the minced garlic over medium heat. Saute for 1-2 minutes until fragrant.
- Add heavy cream and bring to a light simmer, stirring.
- Add in the freshly grated parmesan cheese, and stir until melted and fully incorporated.
- Simmer for just 1-2 minutes or so until slightly thickened, stirring.
Step 4 | Toss pasta with sauce
Return cooked pasta to the sauce and toss until thoroughly coated.
Step 5 | Add chicken and toppings
Top the pasta with the cooked Cajun chicken (sliced), freshly diced tomatoes, fresh Italian parsley, and more grated parmesan. If desired, add some freshly ground black pepper too.
Pairing and Serving Ideas
Cajun chicken Alfredo pairs so well with so many wonderful side dishes.
Here are some of my favorites:
Sure! You can reheat it in the microwave oven.
I’d HIGHLY recommend using freshly grated parmesan cheese. Buy a block of parmesan and grate it yourself using a box grater. Or, if your store carries freshly grated parmesan, go for it. Stay away from pre-packaged shredded parmesan as it contains added starch that will make the sauce grainy.
Definitely! I make it with fresh fettuccine quite often and it’s amazing.
Try linguini, pappardelle, tagliatelle, o spaghetti, penne, rigatoni.
This recipe was published in 2019 and was updated in January 2022 to include new photos, kitchen tips, and a few modifications to make it even more delicious!
That’s all there is to it! Making Cajun chicken Alfredo pasta at home is super easy and so much better than eating out. My favorite part about this dish is the addition of tomatoes and parsley for that touch of freshness.
Tips for Success
- Use freshly grated parmesan cheese to make a creamy and smooth sauce! Stay away from pre-packaged shredded parmesan as it contains added starch that will make the sauce grainy. I buy blocks of parmesan and grate it myself with a box grater.
- Cajun seasoning: Use your favorite store-bought seasoning or make your own. I really like this homemade Cajun seasoning recipe.
- Let the seasoned chicken sit for 15-20 minutes. It will tenderize it and amplify flavors.
- Make sure the chicken is pounded to ½ inch thick, so they cook evenly. If they are too thick, they will get overcooked easily.
Cajun Chicken Alfredo Pasta
- 1 Large skillet
- 1 5-quart pot to boil pasta
- 2 large chicken breasts
- 2 teaspoons Cajun seasoning store-bought
- Olive oil
- ¾ pound fettuccine pasta
- Freshly diced tomatoes for topping
- Finely chopped parsley for topping
- Shredded or grated parmesan cheese for garnish
- Kosher salt and black pepper
Easy Alfredo Sauce
- 4 tablespoons unsalted butter
- 4 cloves garlic, finely minced
- 1 ½ cups heavy cream
- 2 cups grated parmesan cheese freshly grated, see note
- Salt and pepper to taste
- Pound the chicken to ½ inch thick evenly. Place chicken in a bowl and drizzle with about 2 tablespoons of olive oil. Add Cajun seasoning, Kosher salt (about ¼ teaspoon) and a few grinds of ground black pepper. Toss until the chicken is evenly coated and seasoned. Let it sit for 15-20 minutes while you cook the pasta – this will allow the flavors to come together and tenderize the chicken. Note: if your kitchen is warm, you can keep it in the fridge.
- Cook the fettuccine in generously salted water according to package instructions. Drain and set aside.
- Heat about 1 tablespoon of olive oil on a large skillet to medium heat. Cook the chicken, about 6-8 minutes each side, until cooked through or until internal temperature reaches 165 degrees F. Transfer to a plate and let it rest for 5-10 minutes. Loosely cover with aluminum foil to keep warm, if desired.
- Meanwhile, make the Alfredo sauce: Wipe the skillet completely clean. Over medium heat, melt butter and saute garlic until fragrant, about 1-2 minutes. Add heavy cream and bring to a light simmer, stirring. Add freshly grated parmesan cheese and simmer until melted and slightly thickened (stirring), about 2 minutes. Season with salt and pepper to taste.
- Add the cooked fettuccine to the sauce and toss to coat until the pasta is warm. Turn off the heat.
- Serve with the cooked chicken (sliced), diced tomatoes, chopped Italian parsley, and grated parmesan. If desired, add a few grinds of black pepper. Enjoy!
- Use FRESHLY grated parmesan: Use freshly grated parmesan cheese to make a creamy and smooth sauce. Stay away from pre-packaged shredded parmesan as it contains added starch that will make the sauce grainy. I buy blocks of parmesan and grate it myself with a box grater.
- To keep the chicken moist and tender, pound it to ½ inch thick evenly so it doesn’t get overcooked. Let the seasoned chicken sit for 15-20 minutes to tenderize it further and allow the flavors to come together.
- Seasoning the chicken: Cajun seasoning already comes with salt, but I like to add a few extra sprinkles of salt, about ⅛ teaspoon per chicken breast. You can skip the extra salt if you want.
- Make ahead and store: Store in an airtight container and refrigerate for up to 3 days. Reheat in the microwave oven.
- Prep ahead: The chicken can be seasoned and refrigerated up to 2 days in advance. You can also cook the pasta ahead of time. As for the sauce, I’d recommend making it right before serving to maintain creaminess and freshness.
- Substitutions and add-ons:
- Cajun seasoning: Use your favorite store-bought Cajun seasoning. For extra heat, add cayenne pepper.
- Fettuccine: Use dried or fresh, cook according to package directions. Also try Try linguini, pappardelle, tagliatelle, spaghetti, penne, rigatoni.
- Add-ons: Sliced portobello mushrooms, broccoli, sauted bell peppers.