Entree: United States – Cajun Louisiana – Cajun Chicken Alfredo (Creamy Alfredo pasta tossed with chicken seasoned in Cajun spices)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
40 min
Total
55 min
Ingredients
- 12 oz (340 g) fettuccine
- 2 boneless skinless chicken breasts, approx. 1 lb (454 g) total
- 2 tbsp (15 g) Cajun seasoning
- 1 tbsp (15 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 3 cloves garlic, minced (9 g)
- 1 1/2 cups (360 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 1/2 cup (120 ml) low-sodium chicken broth
- 1 1/2 cups (150 g) freshly grated Parmesan cheese
- 1 tsp (5 g) kosher salt, more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tsp (5 ml) lemon juice (optional, to brighten)
Instructions
1. Bring a large pot of salted water to a boil and cook the fettuccine until al dente according to package instructions; reserve 1/2 cup (120 ml) pasta cooking water, then drain.
2. Pat the chicken breasts dry and season evenly with the Cajun seasoning on both sides.
3. Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear 4–5 minutes per side until golden and cooked through (internal temp 165°F / 74°C). Remove to a cutting board and let rest 5 minutes, then slice thinly.
4. In the same skillet lower heat to medium and add butter. When melted, add minced garlic and cook 30–45 seconds until fragrant without browning.
5. Pour in the heavy cream, milk, and chicken broth, stirring to combine. Simmer gently 3–4 minutes to slightly reduce and thicken.
6. Gradually whisk in the grated Parmesan until smooth. If sauce is too thick, loosen with reserved pasta water, 1–2 tbsp (15–30 ml) at a time, until desired consistency.
7. Season the sauce with salt, black pepper, and lemon juice if using. Taste and adjust seasoning—add a pinch more Cajun seasoning for heat if desired.
8. Add the drained fettuccine to the sauce and toss to coat evenly. Fold in sliced Cajun chicken and heat through 1–2 minutes.
9. Serve immediately garnished with chopped parsley and extra Parmesan at the table.
