Ingredients

1 pound fettuccine pasta

2 boneless skinless chicken breasts, sliced in half lengthwise to create 4 thin chicken breasts

3 teaspoons Cajun seasoning (divided use)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika (or regular)

1 teaspoon Italian seasoning

1 Tablespoon olive oil (more, as needed)

1/4 cup julienned sun-dried tomatoes in oil

2 Tablespoons salted butter

6 garlic cloves, minced

1/4 cup white wine (can use low sodium chicken broth)

2 cups heavy cream

2 cups freshly grated Parmesan cheese

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the fettuccine pasta according to the package instructions. Drain the pasta and set it aside. To prevent sticking, you can drizzle a small amount of olive oil on the pasta and toss gently, but avoid using too much so the sauce adheres well.

Step 2: In a small bowl, combine 2 teaspoons Cajun seasoning, garlic powder, onion powder, smoked paprika, and Italian seasoning. Season both sides of the chicken breasts evenly with this mixture.

Step 3: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken breasts and cook until they reach an internal temperature of 165°F, flipping halfway through. Add more oil if needed. Once cooked, transfer the chicken to a cutting board and let it rest.

Step 4: In the same skillet, add sun-dried tomatoes, butter, and minced garlic. Cook until the garlic is fragrant, about 1 minute. Deglaze the pan with white wine, scraping up any browned bits. Stir in heavy cream, Parmesan cheese, and the remaining 1 teaspoon Cajun seasoning. Cook, stirring frequently, until the sauce thickens, about 2 to 3 minutes.

Step 5: Add the cooked fettuccine to the sauce and toss until well combined.

Step 6: Slice the rested chicken breasts and serve them on top of the pasta. Enjoy your flavorful Cajun Chicken Alfredo!

Tips & Variations

For a lighter option, substitute half the heavy cream with low-fat milk, but the sauce will be less rich.

Try adding sautéed bell peppers or spinach for extra color and nutrients.

If you prefer less heat, reduce the amount of Cajun seasoning or use a milder blend.

Freshly grated Parmesan cheese melts better and enhances the sauce’s flavor more than pre-grated versions.

Storage

Store leftover Cajun Chicken Alfredo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to keep the sauce smooth. If the sauce thickens too much upon cooling, add a splash of milk or cream when reheating.

FAQs

Can I use other types of pasta for Cajun Chicken Alfredo?

Yes, you can substitute fettuccine with linguine, penne, or any pasta you prefer. Just adjust the cooking time according to the pasta type.