Description
This Cajun Chicken Alfredo recipe delivers a restaurant-quality creamy pasta dish with perfectly seasoned and seared chicken breasts. The rich Alfredo sauce, infused with garlic and homemade Cajun seasoning, combines seamlessly with tender fettuccine for a flavorful, satisfying meal perfect for any occasion.
Ingredients
Chicken
- 1½ pounds boneless skinless chicken breasts
- 1 tablespoon Cajun seasoning (or to taste; use homemade salt-free or store-bought)
- 1½ teaspoons kosher salt (or to taste; reduce or omit if using Cajun seasoning with added salt)
- 2 tablespoons unsalted butter
Pasta
- 16 ounces fettuccine (or linguine or your preferred pasta)
Sauce
- 2 tablespoons unsalted butter
- 8 cloves fresh garlic, minced
- 1 cup chicken broth
- 1 cup heavy whipping cream
- 3 cups freshly grated parmesan cheese (about 12 ounces)
- ½ to 1 tablespoon Cajun seasoning (or to taste; use homemade salt-free or store-bought)
- ¼ to ½ teaspoon kosher salt (or to taste; adjust if Cajun seasoning contains salt)
- 1 cup reserved pasta water
- Handful of fresh parsley, minced (plus extra for garnish)
Instructions
- Prepare the Chicken: Preheat a large skillet over medium-high heat. Season the chicken breasts liberally with Cajun seasoning and kosher salt on all sides.
- Sear the Chicken: Add butter to the hot skillet. Place chicken in skillet and sear on all sides until the internal temperature reaches 165°F, approximately 5-6 minutes per side. Remove the chicken and set aside to rest for 5-10 minutes. Do not drain the drippings from the pan.
- Cook the Pasta: While the chicken is resting, bring a large pot of heavily salted water (1-2 tablespoons salt) to a boil. Add the fettuccine and cook until just 1-2 minutes under package instructions to al dente, as it will finish cooking later. Reserve 1 cup of pasta water before draining.
- Start the Sauce: Return the skillet to medium heat. Add butter and a splash of chicken broth. Stir in minced garlic and cook, stirring often, until fragrant, about 1 minute.
- Deglaze the Pan: Pour in the remaining chicken broth and scrape the browned bits off the skillet bottom to incorporate flavor.
- Add Cream: Reduce heat to low and stir in the heavy cream, combining well.
- Incorporate Cheese: Gradually add parmesan cheese in small handfuls, stirring after each addition until melted and smooth. Keep heat low to prevent clumping. Season the sauce with remaining Cajun seasoning and salt to taste.
- Toss Pasta with Sauce: Add the cooked pasta, a splash of reserved pasta water, and minced parsley to the skillet. Toss everything together, adding more pasta water as needed, until the sauce coats the noodles evenly.
- Serve: Slice the rested chicken and arrange it over the pasta. Garnish with extra parsley and parmesan cheese. Serve immediately for best flavor and texture.
Notes
- Adjust Cajun seasoning and salt amounts depending on the salt content in your seasoning blend.
- Do not overcook the pasta initially; it should finish cooking in the sauce for perfect texture.
- Letting the chicken rest after cooking ensures the juices redistribute for tender meat.
- Use freshly grated parmesan for the best melting texture and flavor.
- Reserve pasta water to help adjust sauce consistency and enhance creaminess.
- This dish can be served with a green salad or crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
