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Cajun Chicken Alfredo
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

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.

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
  1. 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.

  2. Meanwhile, cook the fettuccine in salted water according to package instructions. Drain and set aside.

  3. 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.

  4. 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.

  5. Add the cooked fettuccine to the sauce and toss to coat, until the pasta is warm.

  6. Slice the chicken.

  7. Serve the pasta with the sliced chicken on top. Garnish with diced tomatoes, chopped parsley, and more shredded parmesan cheese if desired.