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Cajun Chicken Alfredo Recipe
Ash Tyrrell

Cajun Chicken Alfredo Recipe

I still remember the first time I stirred Cajun seasoning into a pan of Alfredo sauce, and I honestly couldn't believe how well the two worked together. I've made classic Alfredo more times than I can count, but this version has a smoky, peppery kick that keeps me coming back for seconds
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts – the base protein, and cutting them into even pieces helps them cook through fast and evenly
  • 2 tablespoons Cajun seasoning – this is where all that smoky heat comes from so don't skimp on it
  • 2 tablespoons olive oil – for searing the chicken and locking in flavor without burning the spices
  • 1 clove garlic – adds a savory depth to the sauce once it hits the warm butter
  • 2 tablespoons butter – builds the silky base of the Alfredo sauce
  • 2 cups 500ml heavy cream – the heart of the sauce, giving it that classic velvety texture
  • 1¼ cups 120g Parmesan cheese, freshly grated – fresh cheese melts smoother than pre-shredded, which can turn grainy
  • Salt to taste – balances and rounds out all the flavors
  • 1 lb 450g fettuccine pasta – its wide, flat shape holds onto creamy sauce better than thinner noodles

Method
 

  1. While a pot of salted water comes to a boil for the fettuccine, I slice the chicken breasts into bite-sized pieces. I coat every piece generously with the Cajun seasoning so each bite gets that smoky heat. Once the water is boiling, I drop the pasta in and cook it according to the package directions.
  2. I heat the olive oil in a large pan over medium heat and add the seasoned chicken pieces. I let them cook for about 5 to 7 minutes, stirring occasionally, until they're cooked through and lightly browned. Once done, I move the chicken to a plate and set it aside for later.
  3. I lower the heat to low and add the butter to the same pan the chicken was cooked in, letting it melt and pick up all those spiced, browned bits. I stir in the grated garlic and cook it for about 30 seconds, just until fragrant, being careful not to let it burn.
  4. Next, I pour in the heavy cream and let it warm gently for about 5 minutes over low heat. I never rush this step, since a slow simmer gives the sauce its smooth texture. Then I stir in the Parmesan a little at a time, letting it melt fully into the cream before the sauce comes together.
  5. I drain the pasta, but not before scooping out about half a cup of the starchy cooking water. I add the pasta and the cooked chicken straight into the sauce, tossing everything gently so it's evenly coated. If the sauce looks too thick, I splash in a little reserved pasta water to loosen it back up.

Notes

  • I always cut my chicken into similarly sized pieces so everything cooks at the same rate.
  • I keep the heat low once the cream goes in, since a hard boil can make the sauce split or grainy.
  • I taste the sauce before adding extra salt, because Parmesan and Cajun seasoning are already fairly salty on their own.
  • I save more pasta water than I think I'll need, since it's the easiest fix for a sauce that thickens up too fast.
  • I grate my own Parmesan instead of using the pre-shredded kind, since it melts far more smoothly into the sauce.