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