Cajun chicken alfredo is a quick weeknight meal that comes together in a single pan. Fettuccine and Cajun spiced chicken are coated in a creamy homemade alfredo sauce.
Readers love one pan meals - homemade hamburger helper and taco pasta are a few favorites. Cajun chicken alfredo is another must try recipe because it's easy to prepare and who doesn't love fettuccine alfredo?
Cajun chicken alfredo is surprisingly easy to make at home with a few simple pantry staples. You're going to love the creamy sauce and flavorful bites of Cajun chicken throughout.
Serve Cajun chicken alfredo on its own or with some cheesy garlic bread and a garden salad. The entire family will love it!
Ingredients and substitutions
- Pasta - I used fettucine pasta for my chicken alfredo, but bow ties, cavatappi, spaghetti, or shells would all work well. Check your pasta's cooking directions and adjust the recipe times as needed.
- Chicken - Breasts or thighs work well in this recipe.
- Broth - Chicken broth adds the ideal flavor to the recipe, but could be substituted with vegetable broth if desired.
- Cheese - I suggest freshly shredding your parmesan cheese for this recipe. Pre-shredded cheeses or cheese in a canister often contains anti-clumping powders that get grainy when melted (or don't melt properly at all).
- Garlic - I recommend freshly minced garlic for best flavor. Two cloves of garlic can be substituted with ½ teaspoon of garlic powder if needed.
- Seasoning - Salt and Cajun seasoning add flavor to your chicken. Cajun seasoning can be homemade or store bought.
- Olive oil - Can be substituted with your favorite cooking oil.
- Whole milk - I recommend whole milk because the higher fat content helps prevent your sauce from breaking and adds a creamy texture to the sauce.
- Heavy cream - Adds a rich, creamy texture to your skillet meal.
Tips and tricks
Measure pasta and liquid accurately - The most important part about this recipe is measuring your pasta and liquid ingredients exactly. Because your pasta is cooked in the same pan as the rest of your ingredients, it is important to use the exact amount of liquid needed to cook that pasta. If too much liquid is added, you'll be left with a runny sauce. If too little liquid is added, your pasta and other ingredients will get dry, stick to the bottom of the pan, and potentially burn.
Ingredients sticking to the pan? - Turn the heat down and add a splash of water, your stove is a little too hot.
Sauce runny? - After cooking your skillet meal, remove it from the heat and allow it to rest for 5 minutes. Your sauce will continue to thicken as it stands.
Use freshly grated cheese - Use parmesan cheese that's grated fresh from a block for best flavor and texture. Pre-grated cheeses (including cheese in a canister) are often coated in anti-clumping powders that add a grainy texture to your meal when melted.
Frequently asked questions
As written, the included Cajun seasoning adds a mild level of heat. To add more heat, Cajun seasoning or a dash of hot sauce can also be added directly to the sauce. To make this dish milder, use half the amount of Cajun seasoning listed in the recipe.
Leftovers will keep for 3 to 4 days in a tightly sealed container in the refrigerator. You may want to add a splash of milk or heavy cream while reheating to thin the sauce.
Pasta and cream sauces don't thaw well, so I don't recommend freezing this recipe.
Yes, the original version of this recipe included spinach. Add a handful of two of spinach along with the cheese and allow to wilt while the cheese melts.
Recommended
📖 Recipe
Cajun Chicken Alfredo
Ingredients
- 16 ounces boneless skinless chicken breasts
- ½ teaspoon salt
- 1.5 teaspoons cajun seasoning
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 16 ounces chicken broth
- 8 ounces whole milk
- 8 ounces fettuccine, uncooked
- 2 ounces heavy cream
- ⅔ cup parmesan cheese, grated
Instructions
- Cube chicken breasts and season with salt and cajun seasoning.
- Heat saute pan over medium heat. Add olive oil to pan. When heated, add cubed chicken and cook evenly on all sides, about 4-5 minutes, or until cooked through in the center. Remove chicken from pan, set aside, and cover to keep warm.
- Add minced garlic and cook for 30 seconds. Add chicken broth, milk, and pasta to pan. Stir to combine. Bring to a simmer, cover, and reduce heat to low. Simmer for until pasta is al dente according to your pasta's package directions. At this point only a small amount of liquid will remain in the pan.
- Remove lid and add heavy cream and parmesan cheese. Stir until cheese has melted and sauce looks smooth. Add cooked chicken and stir to incorporate.
- Remove pan from heat and allow to sit for 5 minutes to allow sauce to thicken.
Equipment Recommendations
Notes
- My original recipe included spinach. If desired, add two handfuls of spinach to your dish along with the cheese.
- Fettuccine can be substituted with other pasta shapes - bow ties, cavatappi, spaghetti, or shells are all great choices.
- Leftovers will keep for 3 to 4 days in a tightly sealed container in the refrigerator. Add a splash of milk or heavy cream to help thin the sauce while reheating.
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