Cajun Chicken Alfredo Pasta – SPICY & CREAMY
Indulge in this rich, velvety Cajun Chicken Alfredo Pasta with tender spiced chicken, creamy Parmesan-cream sauce, and perfectly al dente pasta. A spicy, comforting dish for any occasion.
Ingredients
- 8 oz Pasta (fettuccine or penne)
- 2 boneless, skinless chicken breasts
- 1 tbsp Cajun seasoning
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnishing (optional)
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente; drain and set aside.
- Season chicken breasts with Cajun seasoning. Heat olive oil in a skillet over medium-high heat, cook chicken 5-7 minutes per side until golden and cooked through. Let rest, then slice into strips.
- In the same skillet, reduce heat to medium. Add heavy cream, simmer, and scrape browned bits from the pan. Stir in Parmesan until smooth; season with salt and pepper.
- Combine cooked pasta and sliced chicken in the Alfredo sauce, tossing until well coated. Adjust seasoning as needed.
- Plate pasta, garnish with parsley, and serve.
Notes
Use al dente pasta for best texture.
Let chicken rest to retain juices.
Freshly grated Parmesan yields superior flavor.
Adjust Cajun seasoning for spiciness.
For a lighter version, substitute heavy cream with half-and-half or Greek yogurt/milk mix.
Add bell peppers, spinach, or mushrooms for extra nutrition.
Let chicken rest to retain juices.
Freshly grated Parmesan yields superior flavor.
Adjust Cajun seasoning for spiciness.
For a lighter version, substitute heavy cream with half-and-half or Greek yogurt/milk mix.
Add bell peppers, spinach, or mushrooms for extra nutrition.