It is 6pm. You are tired. Dinner needs to happen fast.
This Cajun Chicken Alfredo is the answer you need tonight. It delivers a restaurant-quality meal in your own kitchen.
There is something magical about a warm bowl of pasta. It is especially perfect for those crisp fall evenings. This dish is creamy, spicy, and so satisfying.
Why You’ll Love This Recipe
This recipe is a winner because it feels fancy. It is perfect for busy fall weeknights. The creamy sauce balances the spicy chicken perfectly.
You only need a few simple ingredients. Most of them are likely in your pantry now. It is a budget-friendly way to treat your family.
Simple Cooking Steps
It all comes together in about 35 minutes. You sear the chicken first. Then you make the sauce in the same pan. It is simple and doable for any cook.
You do not need special skills. Just follow the steps for a perfect sauce. Your family will think you are a pro. It is pure comfort food in a bowl.
Ingredients You’ll Need
These ingredients are fresh and easy to find. Fresh Parmesan makes a big difference here.
- 1 lb boneless skinless chicken breasts, sliced into 0.5-inch strips
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 lb fettuccine pasta
- 2 cups heavy cream
- 0.5 cup unsalted butter
- 1.5 cups freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- 0.5 teaspoon kosher salt
- 0.25 teaspoon cracked black pepper
- 2 tablespoons fresh parsley, finely chopped
Step-by-Step
- Boil 4 quarts of salted water in a large stockpot.
- Cook fettuccine to al dente according to manufacturer specifications.
- Coat chicken strips evenly with Cajun seasoning in a mixing bowl.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet.
- Sauté chicken until the internal temperature reaches 165°F (74°C).
- Remove chicken from skillet and set it aside.
- Reduce heat to medium. Add 0.5 cup butter and heavy cream.
- Whisk to deglaze the pan.
- Simmer the cream mixture for 5 minutes until slightly reduced.
- Whisk in Parmesan cheese and garlic powder until smooth and thickened.
- Incorporate the cooked fettuccine into the sauce.
- Toss continuously to ensure even coating.
- Integrate the cooked chicken and garnish with chopped parsley.
Best Ways to Enjoy It
Serve this dish warm in large bowls. It looks beautiful with extra parsley on top. This Cajun Chicken Alfredo pairs well with garlic bread.
You can also add a simple green salad. The fresh greens balance the rich cream sauce. It is a complete and happy meal for everyone.
Storage & Reheating
Store any leftovers in an airtight container. They will stay fresh for three days. Pasta can soak up the sauce over time. Keep it fresh by adding a splash of milk.
Reheat it gently on the stove over low heat. Avoid the microwave if you can. This helps the sauce stay creamy and smooth. It makes a fantastic office lunch the next day.
Recipe Tips
- Use freshly grated Parmesan for the best melt.
- Do not overcook your pasta in the water.
- Use a meat thermometer for the chicken.
- Adjust the Cajun seasoning to your preferred heat.
- Save a little pasta water to thin the sauce.
- Whisk the sauce constantly to avoid lumps.
- For a fall twist, add roasted squash.
- Serve immediately while the sauce is silky.
Easy Flavor Ideas
- Swap chicken for shrimp for a seafood version.
- Use gluten-free pasta for a dietary swap.
- Add sliced bell peppers for extra crunch.
- Stir in fresh spinach at the very end.
- Use half and half for a lighter sauce.
Common Questions
Is this dish very spicy?
It has a nice little kick. You can use less seasoning for kids. It is very easy to customize for your family.
Can I use pre-shredded cheese?
Freshly grated cheese melts much better. Pre-shredded cheese often has a waxy coating. This can make the sauce feel grainy.
How do I know the chicken is done?
The chicken should reach 165°F inside. It should be golden and opaque. This ensures it stays tender and juicy.
I hope this cozy recipe brightens your fall evenings. Give it a try and let every bite warm you up. Happy cooking!
— Lidia
Cajun Chicken Alfredo
Ingredients
- 1 lb boneless skinless chicken breasts, sliced into 0.5-inch strips
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 lb fettuccine pasta
- 2 cups heavy cream
- 0.5 cup unsalted butter
- 1.5 cups freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- 0.5 teaspoon kosher salt
- 0.25 teaspoon cracked black pepper
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Boil 4 quarts of salted water in a large stockpot and cook fettuccine to al dente according to manufacturer specifications.
- Coat chicken strips evenly with Cajun seasoning in a mixing bowl.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat (375°F/190°C).
- Sauté chicken until the internal temperature reaches 165°F (74°C), then remove from skillet and set aside.
- Reduce heat to medium; add 0.5 cup butter and heavy cream to the same skillet, whisking to deglaze the pan.
- Simmer the cream mixture for 5 minutes until reduced by approximately 20% volume.
- Whisk in Parmesan cheese and garlic powder until the emulsion is smooth and thickened.
- Incorporate the cooked fettuccine into the sauce, tossing continuously to ensure even coating.
- Integrate the cooked chicken and garnish with chopped parsley before immediate service.
