Description
A quick and easy one-pan pasta dish featuring tender, seasoned chicken in a creamy, cheesy Cajun-spiced Alfredo sauce. This recipe offers a flavorful twist on classic Alfredo, perfect for a weeknight dinner or entertaining.
Ingredients
Scale
- For the Cajun Chicken:
- 2 lbs boneless, skinless chicken breasts, sliced into strips
- 2 tbsp Cajun seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp olive oil
- 2 tbsp butter
- For the Pasta:
- 1 lb fettuccine
- Salt for pasta water
- For the Cheesy Cajun Alfredo Sauce:
- 4 tbsp butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 4 oz cream cheese, cubed and softened
- 1 tbsp Cajun seasoning
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- Salt and white pepper to taste
- For Finishing:
- Fresh parsley, chopped
- Extra Parmesan cheese
- Crushed red pepper flakes
- Lemon wedges
Instructions
- Season the chicken: Mix Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and pepper. Coat chicken strips. Let sit for at least 15 minutes.
- Cook the pasta: Boil salted water and cook fettuccine according to package directions. Reserve 1 cup of pasta water before draining.
- Sear the chicken: Heat olive oil and butter in a large skillet over medium-high heat. Cook chicken strips until golden brown and cooked through. Remove and set aside.
- Make the sauce: In the same skillet, melt butter over medium heat. Sauté garlic until fragrant. Add heavy cream and bring to a simmer. Whisk in cream cheese until smooth. Gradually add Parmesan and mozzarella, whisking until melted. Season with Cajun seasoning, smoked paprika, cayenne (if using), salt, and white pepper.
- Combine: Add cooked pasta to the sauce and toss to coat. Add pasta water as needed for desired consistency. Add the chicken back and fold gently. Simmer for 2-3 minutes.
- Serve: Plate the Cheesy Cajun Alfredo Pasta. Top with parsley, extra Parmesan, and red pepper flakes. Serve with lemon wedges.
Notes
- For extra spice, add more cayenne pepper or a dash of hot sauce.
- If you don’t have Cajun seasoning, you can make your own by combining paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and pepper.
- Chicken thighs can be used instead of breasts for a juicier result.
- Ensure cream cheese is at room temperature for easier melting.
- Freshly grated Parmesan cheese yields the best sauce texture.
- Avoid boiling the cream hard to prevent curdling.
- Leftovers can be stored in the refrigerator for 3-4 days and reheated gently with a splash of cream or milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pan
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 850
- Sugar: 5g
- Sodium: 900mg
- Fat: 55g
- Saturated Fat: 35g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 180mg