Chicken and pasta in a saute pan.

Cajun Chicken Alfredo

Cajun Chicken Alfredo is a quick weeknight meal that comes together in a single pan. Cavatappi pasta and cajun chicken are coated in a creamy parmesan alfredo sauce.
Course Main Course
Cuisine American
Keyword cajun chicken, parmesan pasta skillet meal
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 529kcal
Author Heather


  • 16 ounces boneless skinless chicken breasts
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cajun seasoning
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 2 cups chicken broth
  • 1 cup water
  • 8 ounces cavatappi pasta uncooked
  • 2/3 cup parmesan cheese grated
  • 1/4 cup heavy cream
  • 1 tablespoon fresh parsley chopped


  • 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 5 minutes total. Remove chicken from pan, set aside, and cover to keep warm.
  • Add minced garlic and cook for 30 seconds. Add chicken broth, water, and pasta to pan. Stir to combine. Bring to a boil, cover, and reduce heat to low. Simmer for 8-10 minutes (or according to your pasta's package directions). Most of the liquid should be absorbed. 
  • Remove lid and add heavy cream and Parmesan cheese. Stir to combine and allow cheese to melt, about 1-2 minutes. 
  • Add cooked chicken and stir to incorporate. Remove pan from heat and allow to sit, undisturbed, for 5 minutes. This allows the sauce to thicken.
  • Top pasta with fresh parsley before serving.


  • My original recipe included a spinach. If desired, Add two handfuls of spinach to your dish along with the cheese.


Serving: 0g | Calories: 529kcal | Carbohydrates: 45g | Protein: 38g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 1133mg | Potassium: 684mg | Fiber: 2g | Sugar: 2g | Vitamin A: 836IU | Vitamin C: 11mg | Calcium: 234mg | Iron: 2mg