Creamy Cajun Chicken Alfredo
Creamy Cajun Chicken Alfredo
Ingredients
For the Chicken and Pasta
- 2 chicken breast, thin, or 1 thick one cut in half
- as needed Cajun seasoning
- 9 ounces fettuccine pasta
For the Alfredo Sauce
- 5 tablespoons butter
- 1/4 cup all-purpose flour
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 tablespoon Cajun seasoning
For Garnish
- as needed fresh parsley, chopped
- as needed Parmesan cheese, grated
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the fettuccine pasta and cook according to package directions, typically 10-13 minutes, until al dente. Drain and set aside.
⏱️ 13 min
- 2
While the pasta cooks, prepare the chicken. If using a thick chicken breast, carefully slice it horizontally to create two thinner cutlets. Season both sides of the chicken breasts generously with Cajun seasoning.
⏱️ 3 min
- 3
Heat a large skillet (preferably cast iron) over medium heat. Add the seasoned chicken breasts and cook for about 4-6 minutes per side, or until the internal temperature reaches 160°F. Flip and baste with any pan drippings as it cooks.
⏱️ 10 min
- 4
Once cooked, remove the chicken from the skillet and place it in a bowl to rest. This resting period will allow the internal temperature to rise to 165°F, ensuring juicy chicken.
⏱️ 5 min
- 5
Using the same skillet (do not clean it, as the fond adds flavor), melt the 5 tablespoons of butter over medium heat.
⏱️ 1 min
- 6
Add the 1/4 cup of all-purpose flour and 1 tablespoon of Cajun seasoning to the melted butter. Whisk continuously for 1-2 minutes to create a roux, cooking out the raw flour taste.
⏱️ 2 min
- 7
Gradually pour in the 1 1/2 cups of heavy cream, whisking constantly to prevent lumps. Bring the sauce to a gentle simmer.
⏱️ 2 min
- 8
Stir in the 1 cup of freshly grated Parmesan cheese. Continue to stir until the cheese is fully melted and the sauce has thickened to a creamy consistency.
⏱️ 2 min
- 9
Slice the rested chicken breasts into strips or bite-sized pieces.
⏱️ 1 min
- 10
Add the cooked fettuccine pasta to the skillet with the Alfredo sauce and toss to thoroughly coat the pasta. Gently fold in the sliced chicken.
⏱️ 1 min
- 11
Serve immediately, garnished with fresh chopped parsley and additional grated Parmesan cheese, as desired.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Cajun Chicken Alfredo
For the Chicken and Pasta
- 2 chicken breast, thin, or 1 thick one cut in half
- as needed Cajun seasoning
- 9 ounces fettuccine pasta
For the Alfredo Sauce
- 5 tablespoons butter
- 1/4 cup all-purpose flour
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 tablespoon Cajun seasoning
For Garnish
- as needed fresh parsley, chopped
- as needed Parmesan cheese, grated
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the fettuccine pasta and cook according to package directions, typically 10-13 minutes, until al dente. Drain and set aside.
⏱️ 13 min - 2
While the pasta cooks, prepare the chicken. If using a thick chicken breast, carefully slice it horizontally to create two thinner cutlets. Season both sides of the chicken breasts generously with Cajun seasoning.
⏱️ 3 min - 3
Heat a large skillet (preferably cast iron) over medium heat. Add the seasoned chicken breasts and cook for about 4-6 minutes per side, or until the internal temperature reaches 160°F. Flip and baste with any pan drippings as it cooks.
⏱️ 10 min - 4
Once cooked, remove the chicken from the skillet and place it in a bowl to rest. This resting period will allow the internal temperature to rise to 165°F, ensuring juicy chicken.
⏱️ 5 min - 5
Using the same skillet (do not clean it, as the fond adds flavor), melt the 5 tablespoons of butter over medium heat.
⏱️ 1 min - 6
Add the 1/4 cup of all-purpose flour and 1 tablespoon of Cajun seasoning to the melted butter. Whisk continuously for 1-2 minutes to create a roux, cooking out the raw flour taste.
⏱️ 2 min - 7
Gradually pour in the 1 1/2 cups of heavy cream, whisking constantly to prevent lumps. Bring the sauce to a gentle simmer.
⏱️ 2 min - 8
Stir in the 1 cup of freshly grated Parmesan cheese. Continue to stir until the cheese is fully melted and the sauce has thickened to a creamy consistency.
⏱️ 2 min - 9
Slice the rested chicken breasts into strips or bite-sized pieces.
⏱️ 1 min - 10
Add the cooked fettuccine pasta to the skillet with the Alfredo sauce and toss to thoroughly coat the pasta. Gently fold in the sliced chicken.
⏱️ 1 min - 11
Serve immediately, garnished with fresh chopped parsley and additional grated Parmesan cheese, as desired.