Cajun Chicken Alfredo

Ingredients

• 1.5 lb boneless, skinless chicken breasts (Pat dry and cut into bite-size pieces or thin strips)
• salt (To taste, for seasoning the chicken and pasta water)
• black pepper (To taste)
• 2 tbsp Cajun seasoning (Use homemade Cajun seasoning as mentioned in the transcript; divide between the chicken and sauce)
• 4 cloves garlic (Mince)
• 2 cup heavy cream
• 1 cup Parmesan cheese (Finely grate before cooking)
• 1 lb fettuccine or other pasta (Cook until al dente before adding to the sauce; reserve some pasta water if needed)
• 2 tbsp olive oil or neutral cooking oil (For searing the chicken)

Steps

1. 1

   Pat the chicken dry and cut it into bite-size pieces or thin strips. Season all over with salt, black pepper, and about 1 tablespoon of the Cajun seasoning. Set aside while you prepare the remaining ingredients.

2. 2

   Mince the garlic and finely grate the Parmesan cheese. Bring a large pot of generously salted water to a boil, then cook the pasta according to the package directions until al dente. Before draining, reserve about 1 cup of the pasta water.

3. 3

   Heat the oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer, working in batches if necessary so the pieces sear rather than steam.

4. 4

   Cook the chicken for about 4–6 minutes per side, turning as needed, until browned on the outside and cooked through to an internal temperature of 165°F (74°C). Transfer the chicken to a plate and leave the skillet over medium heat.

5. 5

   Add the minced garlic to the skillet. Cook for about 30–60 seconds, stirring constantly, until fragrant but not browned.

6. 6

   Pour the heavy cream into the skillet and add the remaining Cajun seasoning. Stir and bring the cream to a gentle simmer; do not let it boil vigorously.

7. 7

   Add the grated Parmesan gradually, stirring continuously until it melts into a smooth, creamy sauce. Simmer for 2–4 minutes, until slightly thickened. If the sauce becomes too thick, loosen it with a splash of reserved pasta water.

8. 8

   Add the drained cooked pasta to the skillet. Toss thoroughly so every strand is coated with the Alfredo sauce, adding more pasta water a little at a time if needed to reach a silky consistency.

9. 9

   Return the seared chicken and any accumulated juices to the skillet. Toss gently and cook for 1–2 minutes, just until the chicken is hot and coated in sauce.

10. 10

    Taste and adjust the salt, black pepper, and Cajun seasoning. Serve immediately with additional Parmesan and Cajun seasoning, if desired.

Notes

The transcript does not provide exact quantities, pasta type, cooking times, or a complete homemade Cajun seasoning formula; quantities and techniques are practical estimates. Add Cajun seasoning gradually because salt levels and heat vary by blend. Alfredo sauce is best served immediately; reheat leftovers gently with a splash of cream or milk.

Nutrition per serving

• main
• pasta
• chicken
• creamy
• Cajun-inspired
• American
• stovetop
• easy recipe