Cajun Chicken Alfredo Recipe
This creamy Cajun Chicken Alfredo brings together tender chicken, bold Cajun seasoning, and a rich homemade Alfredo sauce for an easy but impressive dinner.
Equipment
- Large Skillet
- Large Pot
Ingredients
- 2 skinless boneless chicken breasts
- 2 tbsp Cajun seasoning
- 2 tbsp olive oil
- 1 clove garlic grated or pressed
- 2 tbsp butter
- 500 ml double/heavy cream 2 cups
- 120 g Parmesan cheese freshly grated (1 1/4 cup)
- salt to taste
- 450 g fettuccine pasta 1 lb
Instructions
- Cook the pasta in a large pot of salted water according to package instructions. Reserve 1/2 cup of pasta water before draining.
- Slice the chicken breasts into bite-sized pieces and coat them evenly in Cajun seasoning.
- Heat olive oil in a large skillet over medium heat. Add the seasoned chicken and cook for 5 to 7 minutes until cooked through. Remove and set aside.
- Lower the heat. Add butter to the same pan, let it melt, then add the garlic and cook for 30 seconds without browning.
- Pour in the heavy cream and let it warm gently for about 5 minutes. Stir in the Parmesan cheese and allow it to melt slowly into the sauce.
- Add the drained pasta and cooked chicken back into the skillet. Toss gently to combine so everything is coated in the creamy sauce.
- Add a splash of reserved pasta water to loosen the sauce if needed. Season with salt to taste and serve warm.
Notes
You can adjust the heat by increasing or reducing the Cajun seasoning. Add vegetables like bell peppers or mushrooms for extra flavor.
