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Cajun Chicken Alfredo is the ultimate comfort food with a spicy twist — tender blackened chicken, tossed in a silky Parmesan cream sauce over perfectly cooked pasta. Whether you’re cooking for a weeknight dinner or a crowd, this dish delivers big time in flavor.
Oh boy, you are going to love this one! This is the spicy cousin of fettuccine alfredo and we are loving it. Cajun Chicken Alfredo is a delicious fusion of Southern spice and Italian comfort food. The magic comes from balancing the bold Cajun flavors with the creamy, velvety richness of a classic homemade alfredo sauce.
You may have seen Cajun Chicken Pasta at places like Chili’s or Cheesecake Factory but we are making it at home for a fraction of the cost. Whether you are cooking it for a cozy night in or impressing guests, this dish is always a winner.
My Fettuccine Alfredo Recipe has been a huge hit on Modern Honey. You may have even tried my Chicken Alfredo Recipe. Now, I wanted to create an even more flavorful version with some spice—the Best Cajun Chicken Alfredo. If you are looking for a low-fat version, check out my Low Fat Fettuccine Alfredo Recipe.
Why you will love Cajun Alfredo Pasta:
You will love the FLAVOR! Cajun seasoning adds the perfect amount of spice and flavor and it makes this pasta extra special and craveworthy.
It takes less than 30 minutes to make, start to finish. It tastes like a restaurant-quality meal yet it takes only 30 minutes!
I can’t wait to hear what you think about it! I love how you can customize it by throwing in some bacon for my savoriness or some veggies for freshness.
Cajun Chicken Pasta Ingredients:
- Chicken Breast or Thighs: Use chicken breast or chicken thighs cut into slices to ensure that every piece is coated with cajun seasoning.
- Cajun Seasoning: This is the star of the show and different brands have different spice levels. I suggest sprinkling some cajun seasoning all over the pasta when serving for extra flavor.
- Olive Oil and Butter: I suggest cooking the chicken in both oil and butter but you can just choose one.
- Heavy Cream: This is the base of the alfredo sauce.
- Garlic: A touch of garlic adds so much flavor to the sauce.
- Parmesan Cheese: I suggest using fresly grated parmesan cheese since it melts beautifully in the sauce and doesn’t clump.
- Sundried Tomatoes (optional): This is optional but it adds so much flavor!
- Italian Parsley or Green Onions (to sprinkle all over the top): Generously sprinkle with either Italian parsley or green onions, or both.
- Pasta: Use your favorite type of pasta such as fettuccine, penne, farfalle, fusilli, tagliatelle, etc.
What spices are in cajun seasoning?
Cajun seasoning is generally a mix of spices containing paprika, garlic powder, onion powder, thyme, oregano, black pepper, cayenne pepper, and salt. Some blends add celery seed, mustard powder, or even dried basil. Some cajun seasoning blends are spicier than others.
Cajun Pasta Topping Ideas:
Sundried tomatoes or diced fresh roma tomatoes — add freshness and balances out the richness of the alfredo sauce.
Sauteed red peppers — adds more flavor to the sauce and pairs well with cajun seasoning.
Baby spinach — to add a little nutrition to this dish, throw in some chopped fresh baby spinach.
Bacon — For that extra salty, crunchy bite, sprinkle cooked bacon on top.
Grated lemon zest — To brighten the dish, add a sprinkle of grated lemon zest on top.
How to make Cajun Chicken Alfredo
1. Season and sear the chicken. Cut the chicken into long strips. Place in a bowl and add cajun seasoning and stir to coat each piece of chicken. Heat oil and butter in a skillet over medium-high and have your chicken ready so the butter doesn’t burn. Sear the chicken for about 4-5 minutes per side or until cooked through. Let rest.
2. Cook the pasta. Bring a large pot of water to a boil. Generously salt the water before adding the pasta. Cook the pasta according to package instructions. Reserve 1/2 cup of pasta water in case you want to add to the sauce later.
3. Make the alfredo sauce. In a large skillet, melt butter on medium-low and saute garlic for 30 seconds. Pour in heavy cream. Simmer for 5 minutes, stirring often. Slowly stir in parmesan cheese in increments to avoid clumping. Once all of the parmesan cheese has been added, let simmer and thicken for about 5 minutes. Stir in chopped sundried tomatoes. If sauce is too thick, thin it with reserved pasta water, 1 Tablespoon at a time.
4. Assemble and Serve. Toss pasta with alfredo sauce. Top with cajun chicken. Garnish with chopped Italian parsley and extra parmesan cheese. Sprinkle it with more cajun seasoning all over the top. May garnish it with green onions, bacon, or fresh diced roma tomatoes.
Frequently Asked Questions:
1. Why did my alfredo sauce clump or separate? Add parmesan cheese slowly in small increments to keep it from clumping. This allows it to gently melt into the sauce. If possible, avoid pre-shredded cheese with anti-caking agents. Use freshly grated parmesan cheese for a silky smooth, velvety sauce. Also, don’t overheat the sauce — keep it on medium to medium-low.
2. Can I make it less spicy? Yes! Use half of the cajun seasoning and then taste and add more to taste. If it is too spicy, add a dash of cream or fresh lemon juice to cut the spice.
3. How can I make it spicier? I would suggest adding a sprinkle of cajun seasoning to the alfredo sauce and topping it with diced pickled jalapenos.
What to serve with Cajun Chicken Fettuccine Alfredo:
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Cajun Chicken Alfredo
Ingredients
Cajun Chicken:
- 1 1/4 to 1 1/2 lbs. Chicken Breast or Thighs (cut into strips)
- 2 Tablespoons Cajun Seasoning
- 1 Tablespoon Oil
- 1 Tablespoon Butter
Alfredo Sauce:
- 1 Tablespoons Butter
- 3 Garlic Cloves (minced)
- 2 3/4 cups Heavy Cream
- 1 1/2 cups Freshly Grated Parmesan Cheese
- 1/4 teaspoon Pepper
- 4 ounces Sundried Tomatoes, optional (chopped)
Pasta:
- 12 ounces Fettuccine Pasta (or favorite type of pasta)
Garnish:
- Italian Parsley or Green Onions
- Parmesan Cheese
- Cajun Seasoning
- Optional Toppings: Bacon, Jalapenos, Fresh Roma Tomatoes)
Instructions
- Season and sear the chicken. Cut the chicken into long strips. Place in a bowl and add cajun seasoning and stir to coat each piece of chicken. Heat oil and butter in a skillet over medium-high and have your chicken ready so the butter doesn't burn. Sear the chicken for about 4-5 minutes per side or until cooked through. Let rest.
- Cook the pasta. Bring a large pot of water to a boil. Generously salt the water before adding the pasta. Cook the pasta according to package instructions. Reserve 1/2 cup of pasta water in case you want to add to the sauce later.
- Make the alfredo sauce. In a large skillet, melt butter on medium-low and saute garlic for 30 seconds. Pour in heavy cream. Simmer for 5 minutes, stirring often. Slowly stir in parmesan cheese in increments to avoid clumping. Once all of the parmesan cheese has been added, let simmer and thicken for about 5 minutes. Stir in chopped sundried tomatoes. If sauce is too thick, thin it with reserved pasta water, 1 Tablespoon at a time.
- Assemble and Serve. Toss pasta with alfredo sauce. Top with cajun chicken. Garnish with chopped Italian parsley and extra parmesan cheese. Sprinkle it with more cajun seasoning all over the top. May garnish it with green onions, bacon, or fresh diced roma tomatoes.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
