Description
This Cajun Chicken Fettuccine Alfredo is a bold, creamy, and comforting pasta dish with a spicy twist. Tender, blackened Cajun-seasoned chicken is served over silky fettuccine noodles coated in a rich, homemade Alfredo sauce. It’s the perfect combination of heat and creaminess, making it a satisfying dinner that feels like a restaurant-quality meal at home.
Ingredients
Scale
For the Pasta and Chicken
- 12 oz fettuccine pasta
- 2 boneless skinless chicken breasts
- 1 tbsp Cajun seasoning
- 2 tbsp olive oil
For the Alfredo Sauce
- 2 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup chicken broth
- Salt and black pepper to taste
For Garnish
- Chopped parsley
Instructions
- Cook the pasta: Prepare the fettuccine according to package directions until al dente. Drain and set aside.
- Season and sear the chicken: Pat the chicken breasts dry and generously coat both sides with Cajun seasoning. Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5–6 minutes per side until fully cooked and slightly charred. Remove from skillet and let rest before slicing.
- Make the Alfredo sauce: Reduce the skillet heat to medium and melt the butter. Add minced garlic and sauté for 1 minute until fragrant. Stir in heavy cream and chicken broth, bringing the mixture to a simmer. Whisk in grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and black pepper to taste.
- Toss pasta with sauce: Add the cooked fettuccine to the Alfredo sauce and toss gently to coat the noodles evenly.
- Serve: Slice the rested Cajun chicken and arrange it on top of the coated pasta. Garnish with chopped parsley and serve immediately for best taste and texture.
Notes
- Adjust the level of Cajun seasoning for preferred spice intensity.
- Add sautéed bell peppers or mushrooms for extra texture and flavor.
- For a lighter version, substitute heavy cream with half-and-half.
