Go Back
+ servings

Cajun Chicken Alfredo

Nothing beats a good Cajun Chicken Alfredo! Delicious Cajun seasoned chicken breasts on a creamy Alfredo sauce and fettuccine. This Cajun Chicken Alfredo is topped with tomatoes and parsley for freshness.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: American, Italian
Keyword: cajun chicken alfredo, cajun chicken alfredo pasta, cajun chicken pasta
Servings: 4 people
Author: Tania

Ingredients

  • 0.75 pound fettuccine
  • Freshly diced tomatoes for topping
  • Finely chopped parsley for garnish
  • Shredded parmesan cheese for garnish

Cajun Chicken

  • 2 large chicken breasts (or 4 small chicken breasts)
  • 1 1/2 tablespoons Cajun seasoning
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Alfredo sauce:

  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 2 cups grated parmesan cheese (freshly grated)
  • Salt and pepper to taste
  • A pinch cajun seasoning

Instructions

  • Pound the chicken to 1/2 inch thick. Season lightly with salt and pepper (Cajun seasoning has salt too) on both sides. In a Ziploc bag, add the olive oil, Cajun seasoning, and the seasoned chicken. Seal bag and shake to distribute the seasonings evenly. Let it sit for 15 minutes.
  • Meanwhile, cook the fettuccine in salted water according to package instructions. Drain and set aside.
  • Heat some 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. Loosely cover with aluminum foil to keep warm.
  • Make the Alfredo sauce: wipe the skillet clean. On medium heat, melt butter and add garlic. Cook until fragrant, stirring, about 1-2 minutes. Add heavy cream and bring to a light simmer. Add the freshly grated parmesan cheese and the pinch of seasoning. Stir until melted, and season with salt and pepper to taste. Note: use freshly grated cheese as pre-bagged shredded cheese contains corn starch, which makes it hard to melt and does not lead to great results.
  • Add the cooked fettuccine to the sauce and toss to coat, until the pasta is warm.
  • Slice the chicken.
  • Serve the pasta with the sliced chicken on top. Garnish with diced tomatoes, chopped parsley, and more shredded parmesan cheese if desired.