Cajun Chicken Fettuccine Alfredo (Print Version)

Creamy Cajun-seasoned chicken tossed with fettuccine and Parmesan for a spicy, savory dinner.

# What You'll Need:

→ Cajun Chicken

01 - 1 lb chicken breast, sliced
02 - 2 tablespoons Cajun seasoning
03 - 1 tablespoon olive oil

→ Alfredo Sauce and Pasta

04 - 8 ounces fettuccine
05 - 2 tablespoons butter
06 - 2 garlic cloves, minced
07 - 1 cup heavy cream or half-and-half
08 - 3/4 cup grated Parmesan cheese
09 - Salt, to taste
10 - Black pepper, to taste

# Steps to Follow:

01 - Prepare fettuccine in a pot of boiling salted water according to package instructions until al dente. Reserve a small amount of pasta cooking water before draining.
02 - Toss sliced chicken breast with Cajun seasoning. In a skillet over medium-high heat, warm olive oil and sauté chicken until fully cooked and slightly browned, then remove from the pan and set aside.
03 - In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, mixing until completely melted and the sauce is smooth.
04 - Return cooked chicken and drained fettuccine to the skillet with the sauce. Gently toss to coat. If the sauce is too thick, add reserved pasta water, a little at a time, to adjust the consistency as desired. Season with salt and black pepper to taste.

# Additional Tips::

01 -
  • Quick weeknight dinner ready in about forty minutes from pantry and fridge staples
  • Cajun seasoning gives classic fettuccine Alfredo a spicy depth
  • Perfect balance of spicy savory and creamy elements
02 -
  • High protein and very satisfying
  • Perfect for using up leftover cooked chicken
  • Can easily be adapted to shrimp or veggies
03 -
  • Do not rush browning the chicken those little crusty bits are full of flavor
  • Always add cheese slowly and off the direct heat so your sauce stays silky
  • Save some pasta water and use it to adjust the sauce right at the end
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