Cajun Chicken Alfredo Pasta (Printable Version)
# What You'll Need:
→ For the Cajun Chicken
01 -
2 boneless skinless chicken breasts
02 -
2 tablespoons Cajun seasoning
03 -
0.5 teaspoon cayenne pepper
04 -
0.5 teaspoon salt
05 -
0.25 teaspoon freshly ground black pepper
06 -
2 tablespoons olive oil
07 -
1 tablespoon freshly chopped parsley, for garnish
→ For the Pasta
08 -
250 grams fettuccine pasta
09 -
Water, for boiling
10 -
1 teaspoon salt for pasta water
→ For the Alfredo Sauce
11 -
2 tablespoons unsalted butter
12 -
240 millilitres heavy cream
13 -
2 cloves garlic, minced
14 -
80 grams freshly grated Parmesan cheese
15 -
0.25 teaspoon salt
16 -
0.25 teaspoon freshly ground black pepper
# Step-by-Step Directions:
01 -
Place the chicken breasts between two sheets of plastic wrap and flatten to 1.3 cm thickness using a meat mallet. In a small bowl, mix Cajun seasoning, cayenne pepper, salt, and black pepper. Season both sides of the chicken evenly with the spice blend.
02 -
Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente, typically 10–12 minutes. Reserve 60 millilitres of pasta water, then drain the rest and set pasta aside.
03 -
Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 6 minutes per side until golden brown and cooked through. Transfer to a cutting board and let rest.
04 -
In the same skillet over medium heat, melt the butter. Pour in the heavy cream and simmer for 3 minutes, stirring often. Add the minced garlic and cook for 1 minute. Stir in the Parmesan cheese, salt, and black pepper. Continue cooking, stirring constantly, until the sauce thickens and reduces slightly, about 5 minutes.
05 -
Add the cooked fettuccine to the skillet with the Alfredo sauce. Toss gently to ensure the pasta is thoroughly coated. Add reserved pasta water as needed to adjust the sauce consistency.
06 -
Slice the chicken into strips. Arrange the chicken over the sauced pasta. Garnish with chopped parsley and serve immediately.
# Helpful Notes:
01 -
For a tangy note, add a splash of lemon juice to the sauce just before serving; adding it earlier may cause separation.
02 -
Fettuccine can be replaced with penne, bucatini, or rigatoni if preferred.
03 -
To intensify Cajun flavor, stir an additional 1/2 teaspoon Cajun seasoning into the Alfredo sauce.
04 -
Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently with a splash of milk or butter to maintain creaminess.