Cajun chicken alfredo is a quick weeknight meal that comes together in a single pan. Fettuccine is coated in a creamy homemade alfredo sauce with juicy Cajun chicken sliced on top.
Why this recipe works
One pan. The entire recipe is made in a single sauté pan on the stovetop.
Quick. Have dinner ready in 30 minutes or less!
Packed with flavor. Cajun seasoning adds a warm and complex savory flavor. Make your own Cajun seasoning or use a store bought blend!
Similar to: Shrimp Fettuccine Alfredo and Turkey Alfredo
Serve with: Cheesy Garlic Bread or a Garden Salad
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Ingredients and substitutions
- Pasta - I used fettucine for my chicken alfredo, but bow ties, cavatappi, spaghetti, or shells would all work well. Check your pasta's cooking directions and adjust cooking times as needed.
- Chicken - Breasts or thighs work well in this recipe.
- Broth - Chicken broth adds a mild, savory flavor to the recipe. I don't recommend using low sodium broth because you'll see a loss in flavor. If you need to use low sodium broth, I recommend adding additional seasoning to the sauce.
- Cheese - Use freshly grated 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 - Freshly minced garlic adds the 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 the chicken. Cajun seasoning can be homemade or store bought.
- Olive oil - Can be substituted with your favorite cooking oil.
- Heavy cream - Creates a rich, creamy alfredo sauce in the same pan as your pasta. Heavy cream could be substituted with half & half for a slightly thinner, less rich sauce.
How to make Cajun chicken alfredo
- Thin slice your chicken breasts, season, and cook in a heated sauté pan.
- Cook your garlic and add the broth and pasta to the pan.
- Reduce heat to low, and cook your pasta according to the package cooking times for 'al dente'.
- Add heavy cream and pasta to create a rich, smooth alfredo sauce. Portion your pasta into bowls and top with sliced chicken for serving.
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? - The heat is too high. Turn the heat down and add a splash of water if needed.
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
- 2 teaspoons cajun seasoning
- ¾ teaspoon salt, divided
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 16 ounces chicken broth
- 8 ounces fettuccine, dry
- 4 ounces heavy cream
- ⅔ cup parmesan cheese, grated
Instructions
- Slice chicken breasts in half lengthwise or pound with a meat mallet to ¾ inch thickness. Pat chicken dry on all sides with a paper towel. Season with Cajun seasoning and half of the salt.
- Heat sauté pan over medium heat. Add olive oil to pan. When hot, add chicken and cook for about 3-4 minutes per side, or until cooked through to 165℉ in the center. Remove chicken from pan, set aside, and cover to keep warm.
- Add minced garlic and cook for 30 seconds. Add remaining half of salt, chicken broth and pasta to pan. Stir to combine. Bring to a simmer, cover, and reduce heat to low. Simmer 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.
- Remove pan from heat and allow to sit for 5 minutes to allow sauce to thicken.
- Slice chicken breasts into thin strips. Portion pasta into bowls and top with sliced chicken.
Equipment Recommendations
Notes
- Add veggies: Add two handfuls of spinach or a cup of frozen peas to the recipe along with the cheese.
- Pasta variations: Fettuccine can be substituted with other pasta shapes - bow ties, cavatappi, spaghetti, or shells are all great choices. To substitute pasta shapes, use the same weight of pasta indicated in the recipe card above.
- Leftovers: 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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