Spicy Cajun Chicken Alfredo
A tantalizing blend of creamy Alfredo sauce and spicy Cajun chicken served over pasta, perfect for weeknight dinners or entertaining guests.
Ingredients
For the Cajun Chicken
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons Cajun seasoning Adjust according to heat preference
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Alfredo Sauce
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes optional for extra heat
- Salt and pepper to taste
For the Pasta
- 8 ounces fettuccine or your pasta of choice
- Fresh parsley, chopped for garnish
Instructions
Cooking the Pasta
- Boil a large pot of salted water and add the fettuccine. Cook according to package instructions until al dente.
- Reserve 1/2 cup of the pasta water, then drain and set the pasta aside.
Preparing the Chicken
- Season the chicken pieces with Cajun seasoning, salt, and pepper.
Cooking the Chicken
- In a large skillet, heat the olive oil over medium-high heat and add the seasoned chicken.
- Cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
Making the Alfredo Sauce
- In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
- Pour in the heavy cream and bring to a gentle simmer.
- Stir in the Parmesan cheese and red pepper flakes, mixing until the cheese has melted and the sauce is creamy.
- Season with salt and pepper to taste.
Combining Pasta and Chicken
- Add the cooked fettuccine and sautéed chicken to the skillet. Toss everything together, coating the pasta with the sauce.
- If the sauce is too thick, add a little reserved pasta water to achieve desired consistency.
Serving
- Plate the Spicy Cajun Chicken Alfredo and garnish with fresh parsley. Serve hot and enjoy!
Notes
Try using quality chicken for better flavor. You can adjust spiciness by controlling the Cajun seasoning level. For a creamier sauce, use a combination of heavy cream and milk.