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Creamy Cajun Chicken Alfredo

Close-up of Creamy Cajun Chicken Alfredo featuring fettuccine pasta coated in a rich orange sauce with seared chicken pieces.
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Make a rich and spicy pasta dish featuring tender chicken coated in a creamy Alfredo sauce seasoned with bold Cajun spices.

Ingredients

Scale
  • 1 pound fettuccine pasta
  • 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons Cajun seasoning blend (ensure it contains cayenne)
  • 4 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup chicken broth
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon dried oregano
  • Pinch of red pepper flakes (optional, for extra heat)

Instructions

  1. Cook the fettuccine according to package directions until al dente. Reserve about 1 cup of the pasta water before draining. Set the pasta aside.
  2. In a medium bowl, toss the cut chicken pieces with salt, pepper, and 1 tablespoon of the Cajun seasoning.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
  4. Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and cook for 1 minute until fragrant.
  5. Stir in the remaining 1 tablespoon of Cajun seasoning and the smoked paprika. Cook for 30 seconds.
  6. Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer, stirring constantly.
  7. Reduce the heat to low. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and thickened. If the sauce is too thick, add a splash of the reserved pasta water.
  8. Stir in the oregano and red pepper flakes, if using. Taste the sauce and add more salt or Cajun seasoning if needed for spice and flavor.
  9. Return the cooked chicken to the skillet. Add the drained fettuccine to the sauce and toss everything together until the pasta is evenly coated.
  10. Serve immediately, topped with extra Parmesan cheese.

Notes

  • For a deeper Cajun flavor, you can add 1/4 cup of finely chopped green bell pepper and onion to the skillet with the garlic.
  • Use a good quality Parmesan cheese that you grate yourself for the best melting texture in the sauce.
  • Adjust the amount of Cajun seasoning based on the heat level of your specific blend.

Nutrition

Find it online: https://tastytipster.com/creamy-cajun-chicken-alfredo-rich-and-spicy/