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cajun chicken alfredo pasta in skillet
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5 from 9 votes

Cajun Chicken Alfredo Pasta

Nothing beats a good Cajun Chicken Alfredo Pasta! Delicious Cajun seasoned chicken breasts on a creamy Alfredo sauce and fettuccine. Plus, it's topped with tomatoes and parsley for an amazing touch of freshness.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American, Italian
Servings: 4 people
Calories: 978kcal
Author: Tania

Equipment

Ingredients

  • 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

Instructions

  • 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!

Notes

  • 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.
 
 
Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition

Serving: 1serving | Calories: 978kcal | Carbohydrates: 46g | Protein: 54g | Fat: 64g | Saturated Fat: 38g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 316mg | Sodium: 1816mg | Potassium: 724mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2656IU | Vitamin C: 3mg | Calcium: 650mg | Iron: 2mg