Cajun Chicken Alfredo

Creamy Cajun chicken alfredo combines a cheesy Alfredo sauce with Cajun seasonings and chicken for a 30-minute dinner that will satisfy a craving for pasta.

This easy pasta recipe is what happens when you combine an Americanized chicken Alfredo recipe with Cajun spices. And the result? It’s a weeknight-friendly 30-minute pasta dish that may just end up in your favorite recipes file.

It’s rich and creamy with tender bites of chicken and a hit of spice – the perfect dinner for a cold night when only a big ‘o bowl of pasta will do.

Ingredients

• Fettuccine
• Boneless skinless chicken breasts tenderloins
• Olive oil
• Cajun seasoning
• Sliced unsalted butter
• Heavy cream or whipping cream
• Kosher salt
• Grated Parmesan cheese, plus extra for serving
• Chopped fresh parsley

Recipe Instructions

Cook pasta to al dente in a large pot following the package directions.

While the pasta cooks, place the tenderloins in a bowl and coat them with olive oil. Add the Cajun seasoning and coat them evenly.

Melt the butter in a large non-stick pan over medium-high heat. Once it’s melted, add the chicken and cook the pieces on both sides until cooked through. About five to eight minutes depending on how thick your tenderloins are.

Lower the heat to medium-low and take the chicken out of the pan and place them on a cutting board. Slice them into bite-sized pieces.

Add the cream to the butter in the pan and whisk to combine.  Cook the sauce on low heat for a few minutes or until it starts to thicken.

Add the cheese and stir until it melts into the sauce and then add the sliced chicken.

Add the cooked pasta and parsley to the Alfredo sauce and chicken. Use tongs to toss it all with the sauce until evenly coated. Feel free to garnish with some freshly ground black peppers and more parsley for serving.

Tips

• For a twist, try swapping the chicken for andouille sausage.
• Veggies: I like to keep it simple, but you can saute some bell peppers in the butter before you cook the chicken. They’d be a nice addition to the dish.
• There are all kinds of Cajun seasoning mixes – I like to use Weber brand.
• Any long pasta like linguine and spaghetti will work, so use what you have. Short pastas like penne pasta, bowtie, cavatappi, or rotini would be great, too.
• Add simple salad on the side or treat yourself to some garlic bread to go with it.
• I think it’s best when it’s made, but any leftovers will keep in the refrigerator for a few days. Just keep in mind, when you reheat them the sauce won’t be as creamy.

I hope you give this Cajun chicken Alfredo pasta a try this week! It’s such an easy recipe and perfect for a weeknight meal.

Happy cooking,

More Favorite Pasta Recipes

• Roasted Red Pepper Alfredo
• Easy Chicken and Noodles
• Baked Penne with Meatballs
• Creamy Garlic Pasta
• Spicy Chicken Ragu (Instant Pot)

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The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.