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Lemon Pepper Cajun Chicken Fettuccine Alfredo
Ash Tyrrell

Lemon Pepper Cajun Chicken Fettuccine Alfredo

Let me tell you—this Lemon Pepper Cajun Chicken Fettuccine Alfredo changed the game for me. I threw it together one night when I wanted something cozy, cheesy, and full of flavor, and it ended up becoming one of my top go-to dishes.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 pound fettuccine pasta – I love using classic fettuccine for the perfect Alfredo texture but tagliatelle or linguine also work well.
  • 1 pound chicken breasts sliced thin – Thin slices cook faster and soak in more flavor from the seasoning.
  • 2 tablespoons Cajun seasoning – A homemade blend works wonders but store-bought is great in a pinch. Make sure it’s salt-balanced!
  • 1 teaspoon lemon pepper – This adds a sharp citrusy kick that lifts the richness of the Alfredo.
  • 2 tablespoons olive oil – Helps crisp up the chicken beautifully in the skillet.
  • 1 tablespoon butter – Adds richness when sautéing garlic and spices.
  • 4 cloves garlic minced – Always go with fresh garlic for a more aromatic base.
  • 1 cup low-sodium chicken broth – This adds moisture and depth to the Alfredo sauce without making it too heavy.
  • 1 ½ cups heavy cream – This creates that ultra-silky Alfredo texture we all love.
  • 1 ½ cups freshly grated parmesan cheese – Freshly grated cheese melts smoother and avoids clumps. Skip the pre-shredded bag!
  • Juice and zest of 1 lemon – Use both to amp up the lemon pepper flavor naturally.
  • 1 teaspoon crushed red pepper flakes – Optional but perfect if you want to kick up the spice.
  • Salt and black pepper to taste – Season as you go to avoid over-salting at the end.
  • Fresh parsley chopped – For garnish and a little freshness to balance the creaminess.

Method
 

  1. Start by bringing a large pot of salted water to a boil. Toss in the fettuccine and cook according to the package directions until al dente. Don’t overcook—it’ll keep cooking a bit once it’s mixed with the sauce. Drain and set aside, but keep about a cup of the pasta water just in case the sauce needs thinning.
  2. While the pasta is cooking, season the thin-sliced chicken generously with Cajun seasoning and lemon pepper. I like to press the seasoning into the chicken so it sticks better during searing. Heat olive oil in a large skillet over medium-high heat and add the chicken. Let it sear undisturbed for a few minutes until golden and slightly crispy on the edges. Flip and finish cooking through. Once done, remove the chicken and set it aside.
  3. In the same skillet, lower the heat and melt the butter. Toss in the minced garlic and cook for about 1 minute, just until fragrant. If you’re using red pepper flakes, now’s the time to add them. This quick step gives the Alfredo sauce a deep, layered flavor without being overwhelming.
  4. Pour in the chicken broth to deglaze the pan, scraping up all the flavorful bits stuck to the bottom. Stir in the heavy cream and bring to a gentle simmer. Let it cook for a few minutes until slightly thickened. Stir in the parmesan cheese gradually, allowing it to melt smoothly into the sauce. Then add the lemon juice and zest, which brightens the entire dish beautifully.
  5. Now it’s time to bring it all together. Add the cooked pasta into the sauce and toss to coat well. If it feels too thick, add a splash of reserved pasta water. Slice the seared chicken and place it on top or stir it in—whatever you prefer. Let everything warm together for another minute or two.
  6. Finish the dish by sprinkling with chopped parsley for color and freshness. Add a final touch of parmesan or lemon zest if you want to make it pop even more. Serve immediately while it’s warm and creamy!

Notes

  • Let the chicken rest for 5 minutes after cooking before slicing—it stays juicier that way.
  • Use fresh lemon juice and zest instead of bottled for a cleaner citrus flavor.
  • Don’t overcook the garlic; it turns bitter fast and ruins the sauce’s base.
  • If your Alfredo sauce breaks or looks grainy, try adding a splash of cream and whisking vigorously to bring it back together.
  • Want extra crunch? Add crispy pancetta or bacon bits on top