Cajun Garlic Butter Alfredo
Cajun Garlic Butter Alfredo
Ingredients
For the Chicken
- 2 chicken breasts, about 1 1/2 pounds total
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 1/2 teaspoons Cajun seasoning
- 1 tablespoon olive oil
For the Pasta
- 12 ounces linguine, or fettuccine
For the Alfredo Sauce
- 1/2 cup unsalted butter, (1 stick)
- 4 cloves minced garlic
- 1/2 white onion, small, finely chopped
- 2 cups heavy cream
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 1/2 cups grated Parmesan cheese, plus more for garnish
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Cook the pasta according to package directions in a large pot of salted water until al dente. Drain and set aside.
⏱️ 10 min
- 2
While the pasta cooks, pat the chicken breasts dry. Season them generously on both sides with salt, black pepper, 1 teaspoon garlic powder, onion powder, 1 teaspoon paprika, and 1 1/2 teaspoons Cajun seasoning. Drizzle with 1 tablespoon olive oil and rub the seasonings thoroughly into the chicken.
⏱️ 5 min
- 3
Heat a large skillet or pan over medium-high heat. Once hot, add the seasoned chicken breasts and cook for 6-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove the cooked chicken from the pan and set aside on a cutting board to rest.
⏱️ 15 min
- 4
Reduce the heat to medium. To the same pan (do not clean it, the fond adds flavor!), add the 1/2 cup unsalted butter. Once melted, add the minced garlic and chopped white onion. Sauté for 2-3 minutes until fragrant and the onion softens.
⏱️ 3 min
- 5
Pour in the 2 cups of heavy cream. Add 1 teaspoon Cajun seasoning, 1/2 teaspoon paprika, and 1/2 teaspoon garlic powder. Stir to combine all ingredients.
⏱️ 2 min
- 6
Bring the sauce to a gentle simmer, stirring occasionally, and allow it to heat through and slightly reduce for about 3-5 minutes.
⏱️ 5 min
- 7
Reduce heat to low. Add 1 1/2 cups of grated Parmesan cheese to the simmering sauce. Stir continuously until the cheese is completely melted and the sauce thickens to your desired consistency.
⏱️ 3 min
- 8
Slice the rested chicken breasts into desired pieces or strips.
⏱️ 2 min
- 9
Add the cooked pasta and the sliced chicken to the Alfredo sauce in the pan. Toss everything together until the pasta and chicken are thoroughly coated in the creamy Cajun garlic butter Alfredo sauce.
⏱️ 3 min
- 10
Serve immediately, garnished with fresh chopped parsley and an extra sprinkle of grated Parmesan cheese.
Kitchen Tools
Nutrition Facts (per serving)
Cajun Garlic Butter Alfredo
For the Chicken
- 2 chicken breasts, about 1 1/2 pounds total
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 1/2 teaspoons Cajun seasoning
- 1 tablespoon olive oil
For the Pasta
- 12 ounces linguine, or fettuccine
For the Alfredo Sauce
- 1/2 cup unsalted butter, (1 stick)
- 4 cloves minced garlic
- 1/2 white onion, small, finely chopped
- 2 cups heavy cream
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 1/2 cups grated Parmesan cheese, plus more for garnish
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Cook the pasta according to package directions in a large pot of salted water until al dente. Drain and set aside.
⏱️ 10 min - 2
While the pasta cooks, pat the chicken breasts dry. Season them generously on both sides with salt, black pepper, 1 teaspoon garlic powder, onion powder, 1 teaspoon paprika, and 1 1/2 teaspoons Cajun seasoning. Drizzle with 1 tablespoon olive oil and rub the seasonings thoroughly into the chicken.
⏱️ 5 min - 3
Heat a large skillet or pan over medium-high heat. Once hot, add the seasoned chicken breasts and cook for 6-8 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove the cooked chicken from the pan and set aside on a cutting board to rest.
⏱️ 15 min - 4
Reduce the heat to medium. To the same pan (do not clean it, the fond adds flavor!), add the 1/2 cup unsalted butter. Once melted, add the minced garlic and chopped white onion. Sauté for 2-3 minutes until fragrant and the onion softens.
⏱️ 3 min - 5
Pour in the 2 cups of heavy cream. Add 1 teaspoon Cajun seasoning, 1/2 teaspoon paprika, and 1/2 teaspoon garlic powder. Stir to combine all ingredients.
⏱️ 2 min - 6
Bring the sauce to a gentle simmer, stirring occasionally, and allow it to heat through and slightly reduce for about 3-5 minutes.
⏱️ 5 min - 7
Reduce heat to low. Add 1 1/2 cups of grated Parmesan cheese to the simmering sauce. Stir continuously until the cheese is completely melted and the sauce thickens to your desired consistency.
⏱️ 3 min - 8
Slice the rested chicken breasts into desired pieces or strips.
⏱️ 2 min - 9
Add the cooked pasta and the sliced chicken to the Alfredo sauce in the pan. Toss everything together until the pasta and chicken are thoroughly coated in the creamy Cajun garlic butter Alfredo sauce.
⏱️ 3 min - 10
Serve immediately, garnished with fresh chopped parsley and an extra sprinkle of grated Parmesan cheese.