Cajun Chicken Alfredo Recipe
Introduction
This Cajun Chicken Alfredo is a creamy, flavorful pasta dish that’s sure to satisfy your cravings. Tender chicken breasts seasoned with bold Cajun spices are paired with a rich Parmesan cream sauce, making it a perfect comfort meal for any night of the week.
Ingredients
- 3 medium chicken breasts
- 1 cup heavy whipping cream
- 1 cup chicken broth
- 1 tbsp corn starch
- 1 cup grated Parmesan cheese
- 3 cloves minced garlic
- 2 tbsp unsalted butter
- Fresh parsley for garnish
- Fettuccine pasta
- 2 tbsp smoked paprika
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp cayenne pepper
- 1/2 tbsp garlic herb blend
Instructions
- Step 1: Combine smoked paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper, and garlic herb blend in a bowl. Season all sides of the chicken breasts evenly with this spice mixture.
- Step 2: Heat a skillet over medium heat. Cook the chicken breasts, flipping every 3 minutes, until they reach an internal temperature of 165°F (74°C). Remove the chicken from the pan and set aside.
- Step 3: In the same skillet, add 2 tablespoons of butter and the minced garlic. Cook the garlic for about 1 minute until fragrant.
- Step 4: While cooking the garlic, boil the fettuccine pasta in salted water for 6 to 8 minutes until al dente. Drain and set aside.
- Step 5: To the skillet, add chicken broth (or reserved pasta water), heavy cream, and corn starch. Stir to combine, then add the grated Parmesan cheese. Cook and stir until the sauce thickens.
- Step 6: Add the cooked fettuccine noodles to the skillet with the sauce. Toss thoroughly to coat the pasta evenly.
- Step 7: Slice the cooked chicken breasts and serve on top of the sauced pasta. Garnish with fresh parsley before serving.
Tips & Variations
- For extra heat, increase the cayenne pepper or add a pinch of crushed red pepper flakes.
- Swap fettuccine with penne or linguine for a different pasta texture.
- Use half-and-half instead of heavy cream for a lighter sauce, but note the sauce may be less creamy.
- To save time, use pre-cooked rotisserie chicken seasoned with Cajun spices.
- Freshly grate your Parmesan cheese for the best flavor and smoothest sauce.
Storage
Store leftover Cajun Chicken Alfredo in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove or in the microwave, adding a splash of cream or broth to loosen the sauce if it has thickened.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze Cajun Chicken Alfredo?
While it is possible to freeze this dish, the cream sauce may separate upon thawing. It’s best to freeze the chicken and pasta separately, then reheat with fresh sauce for the best texture.
What can I use as a substitute for corn starch?
You can substitute corn starch with an equal amount of all-purpose flour or arrowroot powder to thicken the sauce.
Print
Cajun Chicken Alfredo Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Cajun Chicken Alfredo recipe features tender, perfectly seasoned chicken breasts cooked in a skillet and served over fettuccine pasta tossed in a rich, creamy Alfredo sauce infused with garlic and Parmesan cheese. The dish is elevated with a spicy blend of Cajun seasonings, making it a flavorful and satisfying meal perfect for dinner gatherings or family meals.
Ingredients
Chicken
- 3 medium chicken breasts
- 2 tbsp smoked paprika
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp cayenne pepper
- 1/2 tbsp garlic herb blend
Sauce
- 2 tbsp unsalted butter
- 3 cloves minced garlic
- 1 cup heavy whipping cream
- 1 cup chicken broth
- 1 tbsp corn starch
- 1 cup grated Parmesan cheese
Pasta
- Fettuccine pasta
Garnish
- Fresh parsley for garnish
Instructions
- Season Chicken: Combine smoked paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper, and garlic herb blend to create the Cajun seasoning. Season all sides of the 3 medium chicken breasts evenly with this spice blend.
- Cook Chicken: Heat a skillet over medium heat and place the seasoned chicken breasts in it. Cook, flipping every 3 minutes, until the internal temperature reaches 165°F (74°C), ensuring they are thoroughly cooked but still juicy. Remove from the skillet and set aside.
- Sauté Garlic: In the same skillet, add 2 tablespoons of unsalted butter and the minced garlic cloves. Cook the garlic for about 1 minute or until fragrant, being careful not to burn it.
- Cook Pasta: Meanwhile, cook the fettuccine noodles in a large pot of boiling salted water for 6-8 minutes until al dente. Drain and set aside, reserving some pasta water if desired.
- Prepare Alfredo Sauce: To the skillet with garlic and butter, add 1 cup chicken broth (or reserved pasta water), 1 cup heavy whipping cream, and 1 tablespoon corn starch. Stir well to combine and bring the mixture to a simmer to thicken slightly.
- Add Cheese: Stir in 1 cup grated Parmesan cheese into the sauce until melted and smooth, creating a rich, creamy Alfredo sauce.
- Combine Pasta and Sauce: Add the cooked fettuccine noodles directly into the skillet with the Alfredo sauce. Toss thoroughly to coat the pasta evenly with the thickened sauce.
- Serve: Plate the creamy pasta and top with the sliced cooked Cajun chicken breasts. Garnish with fresh parsley before serving to add a burst of color and freshness.
Notes
- Make sure to flip the chicken regularly to avoid burning the spices and to cook it evenly.
- Reserve some pasta water to adjust the sauce consistency if it becomes too thick.
- Use fresh garlic for the best flavor in the sauce.
- The corn starch helps thicken the sauce; stir it well to prevent lumps.
- Check chicken internal temperature with a meat thermometer to ensure safety and juiciness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: Cajun chicken alfredo, creamy chicken pasta, fettuccine recipe, spicy chicken Alfredo, skillet chicken Alfredo
