Creamy Alfredo pasta with seasoned Cajun chicken pieces and parsley garnish.
American southern-inspired

Creamy Cajun Chicken Alfredo

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After a long day, this creamy Cajun chicken Alfredo hits the spot—comforting, a little spicy, and quick to get on the table.

The Story Behind This Recipe

This dish came about when I was craving something rich and indulgent but also wanted a bit of a kick. I had some Cajun seasoning on hand, leftover chicken, and a craving for Alfredo. It just clicked — why not mix them all together?

I usually cook this when life gets busy, and I need something filling fast. The sauce comes together in one pan, making cleanup easier. The Cajun seasoning adds just enough heat but not so much that it overwhelms the cheesy creaminess of the sauce.

One thing I always pay attention to is not overcooking the chicken. Keeping it juicy makes the whole dish better. And I toss the cooked pasta straight into the sauce right at the end so it soaks up all those flavors.

Friends who’ve tasted this often tell me they didn’t expect the Cajun spice to work so well with Alfredo, but it really does. It feels a little different from the usual Alfredo but still very comforting — something that sticks around in your comfort-food rotation.

It’s a simple twist, but it livens up a familiar favorite. Sometimes those tweaks are just what you need to keep dinner from feeling routine.

Cuisine: American southern-inspired
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Ingredients

  • 12 oz fettuccine or your favorite pasta
  • 1 lb boneless, skinless chicken breasts, sliced into strips
  • 2 tablespoons Cajun seasoning
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 cup freshly grated Parmesan cheese
  • Salt and black pepper, to taste
  • 2 tablespoons unsalted butter
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Step 1. Cook the pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
  2. Step 2. While pasta cooks, toss chicken strips with Cajun seasoning until coated evenly.
  3. Step 3. Heat olive oil in a large skillet over medium-high heat. Add chicken strips and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
  4. Step 4. Lower heat to medium and add butter to the same skillet. Once melted, add minced garlic and cook for about 1 minute until fragrant.
  5. Step 5. Pour in heavy cream and milk, stirring to combine. Let it simmer gently for 3-4 minutes.
  6. Step 6. Gradually add the Parmesan cheese, stirring constantly until the sauce is smooth and slightly thickened. Season with salt and pepper to taste.
  7. Step 7. Add the cooked chicken and pasta to the sauce. Toss everything together until pasta is well coated and heated through, about 2 minutes.
  8. Step 8. Serve topped with fresh parsley if you like.

Tips for Success

  • If your sauce gets too thick, splash in a little milk or pasta water to loosen it up.
  • Use freshly grated Parmesan for better melt and flavor.
  • Don’t overcrowd the pan when cooking chicken to ensure it browns nicely.
  • Adjust Cajun seasoning amount depending on how spicy you like it.

Variations & Substitutions

  • Swap chicken for shrimp or sausage for a different protein.
  • Use half-and-half instead of heavy cream for a lighter sauce.
  • Add sautéed bell peppers or spinach for a veggie boost.
  • Try smoked paprika or chipotle powder if you want a smokier spice flavor instead of classic Cajun.

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