Description

This Cajun Chicken Alfredo is a creamy, comforting pasta dish featuring tender, spiced chicken breasts served over fettuccine tossed in a rich Parmesan and garlic cream sauce with hints of Cajun seasoning and sun-dried tomatoes. Perfect for those who enjoy a flavorful, Southern-inspired twist on classic Alfredo.

Ingredients

Scale

Pasta

1 pound fettuccine pasta

Chicken and Seasoning

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 paprika)
1 teaspoon Italian seasoning

Sauce and Cooking

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 substitute low sodium chicken broth)
2 cups heavy cream
2 cups freshly grated Parmesan cheese

Instructions

Cook pasta: Bring a large pot of salted water to a boil and cook 1 pound of fettuccine according to package instructions. Drain and set aside. To prevent sticking, you may drizzle a small amount of olive oil and gently toss, but use sparingly to allow the sauce to cling well.
Prepare seasoning mix and chicken: In a small bowl, combine 2 teaspoons Cajun seasoning, garlic powder, onion powder, smoked paprika, and Italian seasoning. Season both sides of the 4 thin chicken breasts with the mixture evenly.
Cook chicken: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken and cook until it reaches an internal temperature of 165°F, flipping halfway through. Add additional oil if necessary during cooking. Once done, transfer chicken to a cutting board and let it rest.
Make the sauce: Using 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 browned bits. Stir in heavy cream, Parmesan cheese, and the remaining 1 teaspoon Cajun seasoning. Cook, stirring, until the sauce thickens, about 2 to 3 minutes.
Combine pasta and sauce: Add the cooked fettuccine to the sauce and toss until well combined and coated.
Serve: Slice the rested chicken breasts and place them on top of the pasta. Serve immediately and enjoy your flavorful Cajun Chicken Alfredo.

Notes

For a lighter sauce, you can substitute half-and-half for heavy cream, but the sauce will be less rich.
Use a digital meat thermometer to ensure chicken is cooked safely to 165°F without overcooking.
If white wine is not preferred, low sodium chicken broth is a great substitute for deglazing.
Sun-dried tomatoes add sweetness and depth; avoid removing the oil they come packed in, as it adds flavor.
To keep pasta from sticking without affecting sauce adherence, toss lightly with olive oil immediately after draining.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: American with Cajun influence

Keywords: Cajun chicken Alfredo, Cajun pasta, creamy chicken pasta, fettuccine Alfredo with Cajun seasoning, spicy chicken Alfredo