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Spicy Cajun Chicken Alfredo Recipe

A creamy, zesty Spicy Cajun Chicken Alfredo Recipe that combines tender, spice‑rubbed chicken with a rich Parmesan Alfredo sauce—perfect for a quick weeknight dinner or an impressive gourmet meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Course Main Course
Cuisine American, Italian
Servings 4
Calories 750 kcal

Ingredients
  

For the Cajun Chicken:

  • 4 boneless skinless chicken breasts (about 1½ lbs)
  • 2 tbsp olive oil
  • 2 tbsp homemade or store‑bought Cajun seasoning
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • For the Alfredo Sauce:
  • 4 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 cup freshly grated Parmesan cheese
  • ½ cup freshly grated Pecorino Romano cheese
  • Pinch of freshly grated nutmeg
  • Salt and pepper to taste

For the Pasta & Assembly:

  • 12 oz fettuccine or preferred long pasta
  • 2 tbsp kosher salt for pasta water
  • Chopped fresh parsley for garnish

Instructions
 

  • Prep Chicken: Pat chicken dry and season with Cajun seasoning, salt, and pepper.
  • Cook Pasta: Bring 4–5 quarts of salted water to a boil. Add fettuccine and cook until al dente. Reserve 1 cup pasta water, then drain.
  • Sear Chicken: In a large skillet over medium‑high heat, warm olive oil. Add chicken and cook 5–6 minutes per side, until golden and 165°F internal. Transfer to a plate and rest 5 minutes, then slice.
  • Make Alfredo Sauce: In the same skillet over medium heat, melt butter. Sauté garlic 30 seconds. Pour in cream and milk; bring to a gentle simmer. Whisk in cheeses gradually until smooth. Stir in nutmeg and season to taste.
  • Combine & Finish: Add drained pasta to the sauce, tossing to coat. If too thick, loosen with reserved pasta water. Fold in sliced chicken.
  • Garnish & Serve: Plate immediately, sprinkle parsley and extra Parmesan.

Notes

  • Storage: Refrigerate leftovers in an airtight container up to 3 days. Reheat gently, adding a splash of milk to restore creaminess.
  • Variations: Swap chicken for shrimp; use half‑and‑half for a lighter sauce; toss in roasted veggies for extra color and nutrition.
  • Make‑Ahead: Prepare Cajun seasoning and grate cheeses in advance to streamline cooking.