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Cajun Chicken Alfredo Pasta

Elina James
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Pasta
Cuisine Italian-American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Chicken:
  • 1 lb (450 g) boneless, skinless chicken breasts
  • 2 tsp Cajun seasoning
  • 1 tsp paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp olive oil
  • For the Alfredo Sauce:
  • 3 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 ½ cups heavy cream
  • 1 cup grated Parmesan cheese
  • ½ tsp salt (adjust to taste)
  • ¼ tsp black pepper
  • ¼ tsp cayenne pepper (optional, for extra heat)
  • For the Pasta:
  • 12 oz (340 g) fettuccine or linguine
  • Salt, for pasta water
  • Optional Garnish:
  • Chopped parsley or green onions
  • Extra grated Parmesan

Instructions
 

  • Step 1: Prepare the Chicken : Pat chicken breasts dry and season with Cajun seasoning, paprika, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5–6 minutes per side, until golden and cooked through. Remove from skillet and let rest for 5 minutes before slicing into strips.
  • Step 2: Cook the Pasta : Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.
  • Step 3: Make the Alfredo Sauce : In the same skillet used for chicken, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in heavy cream and bring to a gentle simmer. Gradually whisk in Parmesan cheese until smooth and creamy. Season with salt, black pepper, and cayenne pepper (if using).
  • Step 4: Combine Pasta and Sauce : Add cooked pasta to the skillet with the Alfredo sauce. Toss gently to coat, adding reserved pasta water a little at a time if the sauce is too thick.
  • Step 5: Add Chicken : Slice the cooked Cajun chicken into strips. Place chicken over the pasta or toss it with the pasta and sauce.
  • Step 6: Serve : Plate the pasta and chicken, spooning extra sauce over the top. Garnish with chopped parsley or green onions and additional Parmesan if desired. Serve immediately while hot.