So you want to take boring old chicken alfredo and give it a personality transplant that’ll make your dinner guests forget their own names? Meet Cheesy Cajun Alfredo Pasta with Chicken — the dish that’s basically a Southern party crashed into an Italian dinner and nobody called the cops because it was too delicious. We’re talking perfectly seasoned chicken with that golden, crispy exterior, swimming in the creamiest, cheesiest alfredo sauce that’s been spiked with just enough Cajun spice to make your taste buds wake up and pay attention. I made this for my brother-in-law who claims to hate “fancy pasta” and he literally licked his plate clean. Then asked for the recipe. Then made it three times that month. It’s that kind of life-changing, relationship-saving pasta situation.
Why You’ll Love This Recipe
- Takes basic alfredo from snooze-fest to flavor explosion
- One-pan wonder that saves on dishes (because who has time?)
- Perfect balance of creamy, spicy, and indulgent without being overwhelming
- Impressive enough for date night, easy enough for Tuesday dinner
- Uses ingredients you can actually find at a normal grocery store
- Leftovers (if there are any) reheat like a dream
The Good Stuff You’ll Need
For the Cajun Chicken:
- 2 lbs boneless, skinless chicken breasts, sliced into strips
- 2 tbsp Cajun seasoning (store-bought or homemade)
- 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 (or any long pasta that can handle this sauce)
- 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 (or to taste)
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for heat lovers)
- Salt and white pepper to taste
For Finishing:
- Fresh parsley, chopped
- Extra Parmesan cheese
- Crushed red pepper flakes
- Lemon wedges for serving
Let’s Do This
Step 1: Season That Chicken
Mix Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and pepper in a bowl.
Coat chicken strips evenly with the seasoning mix — really get in there and massage it in.
Let it sit for at least 15 minutes while you get everything else ready (longer is better if you have time).
Step 2: Get Your Pasta Going
Bring a large pot of salted water to a boil.
Cook fettuccine according to package directions until al dente.
Reserve 1 cup of pasta water before draining — trust me, you’ll need it.
Step 3: Sear That Chicken to Perfection
Heat olive oil and butter in a large skillet or Dutch oven over medium-high heat.
Add chicken strips in a single layer — don’t overcrowd or you’ll steam instead of sear.
Cook 3-4 minutes per side until golden brown and cooked through (internal temp of 165°F).
Remove chicken and set aside. Don’t clean the pan — those brown bits are flavor gold.
Step 4: Build the Ultimate Alfredo
In the same pan, melt butter over medium heat.
Add minced garlic and sauté for about 30 seconds until fragrant.
Pour in heavy cream and bring to a gentle simmer.
Add cream cheese cubes and whisk until melted and smooth.
Gradually add Parmesan and mozzarella, whisking constantly until melted.
Season with Cajun seasoning, smoked paprika, cayenne (if using), salt, and white pepper.
Step 5: Bring It All Together
Add cooked pasta to the sauce and toss to coat.
If it looks too thick, add pasta water a little at a time until it reaches your desired consistency.
Add the chicken back in and gently fold everything together.
Let it simmer for 2-3 minutes so the flavors can get acquainted.
Step 6: Serve and Watch the Magic Happen
Plate it up in bowls or on a big serving platter.
Top with fresh parsley, extra Parmesan, and a sprinkle of red pepper flakes.
Serve with lemon wedges on the side for those who want a bright pop of acid.
Serving Suggestions
- Garlic bread is basically mandatory with this dish
- A simple Caesar salad cuts through the richness perfectly
- Serve with a crisp white wine like Pinot Grigio or Sauvignon Blanc
- Add some steamed broccoli or asparagus if you’re feeling virtuous
Switch It Up
Shrimp Swap: Use large shrimp instead of chicken — cook for 2-3 minutes per side.
Veggie Version: Skip the meat and add sautéed bell peppers, mushrooms, and zucchini.
Extra Heat: Add diced jalapeños or a splash of hot sauce to the sauce.
Different Pasta: Try this with penne, rigatoni, or even gnocchi.
Dairy-Free Dreams: Use coconut cream and dairy-free cheese alternatives.
Pro Tips for Alfredo Excellence
- Room temperature cream cheese melts way easier than cold
- Freshly grated Parmesan makes a huge difference — the pre-grated stuff doesn’t melt as smoothly
- Don’t let the cream boil hard or it might curdle
- The sauce will thicken as it cools, so don’t panic if it seems thin at first
- Save some unseasoned chicken for picky eaters — you can always add more spice to individual portions
Storage and Reheating Reality
- Leftovers keep in the fridge for 3-4 days
- Reheat gently with a splash of cream or milk to bring back the silky texture
- This doesn’t freeze well — cream sauces get weird when frozen
- Best eaten fresh, but still pretty dang good the next day
- Add a little extra cheese when reheating because cheese makes everything better
Questions People Actually Ask
Q: Can I make this less spicy? A: Absolutely! Cut the Cajun seasoning in half or use a mild version. You can always add more heat, but you can’t take it away.
Q: What if I can’t find Cajun seasoning? A: Make your own: mix paprika, garlic powder, onion powder, oregano, thyme, cayenne, salt, and pepper. Google a recipe or wing it.
Q: Can I use chicken thighs instead of breasts? A: Yes! Thighs are actually more forgiving and stay juicier. Just adjust cooking time accordingly.
Q: Why is my alfredo sauce grainy? A: Either the heat was too high or you added the cheese too fast. Low and slow wins the alfredo race.
Q: Can I prep this ahead of time? A: You can season the chicken and prep all your ingredients ahead, but this sauce is best made fresh. It doesn’t hold well.
Print
Cheesy Cajun Alfredo Pasta with Chicken
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
So you want to take boring old chicken alfredo and give it a personality transplant that’ll make your dinner guests forget their own names? Meet Cheesy Cajun Alfredo Pasta with Chicken — the dish that’s basically a Southern party crashed into an Italian dinner and nobody called the cops because it was too delicious. We’re talking perfectly seasoned chicken with that golden, crispy exterior, swimming in the creamiest, cheesiest alfredo sauce that’s been spiked with just enough Cajun spice to make your taste buds wake up and pay attention. I made this for my brother-in-law who claims to hate “fancy pasta” and he literally licked his plate clean. Then asked for the recipe. Then made it three times that month. It’s that kind of life-changing, relationship-saving pasta situation.
Ingredients
For the Cajun Chicken:
- 2 lbs boneless, skinless chicken breasts, sliced into strips
- 2 tbsp Cajun seasoning (store-bought or homemade)
- 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 (or any long pasta that can handle this sauce)
- 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 (or to taste)
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for heat lovers)
- Salt and white pepper to taste
For Finishing:
- Fresh parsley, chopped
- Extra Parmesan cheese
- Crushed red pepper flakes
- Lemon wedges for serving
Instructions
Mix Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and pepper in a bowl.
Coat chicken strips evenly with the seasoning mix — really get in there and massage it in.
Let it sit for at least 15 minutes while you get everything else ready (longer is better if you have time).
Bring a large pot of salted water to a boil.
Cook fettuccine according to package directions until al dente.
Reserve 1 cup of pasta water before draining — trust me, you’ll need it.
Heat olive oil and butter in a large skillet or Dutch oven over medium-high heat.
Add chicken strips in a single layer — don’t overcrowd or you’ll steam instead of sear.
Cook 3-4 minutes per side until golden brown and cooked through (internal temp of 165°F).
Remove chicken and set aside. Don’t clean the pan — those brown bits are flavor gold.
In the same pan, melt butter over medium heat.
Add minced garlic and sauté for about 30 seconds until fragrant.
Pour in heavy cream and bring to a gentle simmer.
Add cream cheese cubes and whisk until melted and smooth.
Gradually add Parmesan and mozzarella, whisking constantly until melted.
Season with Cajun seasoning, smoked paprika, cayenne (if using), salt, and white pepper.
Add cooked pasta to the sauce and toss to coat.
If it looks too thick, add pasta water a little at a time until it reaches your desired consistency.
Add the chicken back in and gently fold everything together.
Let it simmer for 2-3 minutes so the flavors can get acquainted.
Plate it up in bowls or on a big serving platter.
Top with fresh parsley, extra Parmesan, and a sprinkle of red pepper flakes.
Serve with lemon wedges on the side for those who want a bright pop of acid.
Notes
- Garlic bread is basically mandatory with this dish
- A simple Caesar salad cuts through the richness perfectly
- Serve with a crisp white wine like Pinot Grigio or Sauvignon Blanc
- Add some steamed broccoli or asparagus if you’re feeling virtuous
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~680 kcal
- Carbohydrates: ~48g
- Protein: ~42g