Can I use pre-cooked or rotisserie chicken?

Absolutely! Just toss the cooked, sliced chicken with Cajun seasoning and brown quickly in the skillet to let those flavors bloom, then proceed as usual.

Is there a way to make this healthier?

You can lighten things up by using reduced-fat cream cheese and swapping heavy cream for evaporated milk or half-and-half. The sauce will be a little less rich but still really enjoyable.

Can I make this recipe without cream cheese?

Cream cheese adds unique silkiness, but you can use extra heavy cream and a bit more Parmesan. Simmer the sauce a touch longer to reach your desired thickness.

What’s the best way to keep the sauce from getting clumpy?

Use room-temperature cream cheese and add Parmesan gradually, stirring constantly over gentle heat. Don’t crank the heat too high or you risk separation.

Cajun Chicken Alfredo Recipe

Description

This creamy Cajun Chicken Alfredo recipe combines tender, seasoned chicken with fettuccine pasta enveloped in a rich, garlicky Alfredo sauce. Enhanced with zesty Cajun spices and Parmesan cheese, this quick and satisfying main course is perfect for busy weeknights while delivering big, comforting flavors.

Ingredients

Units Scale

Chicken and Pasta

8 ounces fettuccine pasta
1 pound boneless, skinless chicken tenderloins, breasts, or thighs
2 teaspoons Cajun seasoning (adjust to taste)
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil

Alfredo Sauce

2 tablespoons unsalted butter
3 garlic cloves, minced
8 ounces cream cheese, cut into small cubes
1 cup heavy cream
1 cup freshly grated Parmesan cheese

To Serve

Fresh parsley, chopped (for garnish)
Extra Parmesan cheese (for garnish)

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente. Reserve ½ cup of pasta water before draining. Set the cooked pasta aside.
Season and Cook the Chicken: While the pasta cooks, season the chicken with Cajun seasoning, salt, and pepper. Heat olive oil in a large skillet over medium heat and add the chicken. Cook for 3–4 minutes per side, or until the chicken is golden brown and cooked through. Transfer the chicken from the skillet and keep warm.
Make the Alfredo Sauce: In the same skillet (reduce heat to medium), melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant. Add the cream cheese and stir until it’s melted and smooth.
Finish the Sauce: Gradually pour in the heavy cream, stirring constantly to combine. Bring the mixture to a gentle simmer. Add the grated Parmesan cheese and stir until the sauce is creamy and fully incorporated. Season with extra salt and pepper as needed.
Combine Pasta and Sauce: Add the cooked fettuccine to the skillet. Toss until the pasta is fully coated in the Alfredo sauce. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
Assemble and Serve: Slice the cooked chicken if desired. Place the chicken on top of the sauced pasta. Garnish with fresh parsley and extra Parmesan cheese. Serve warm and enjoy!

Notes

Adjust the amount of Cajun seasoning to make the dish more or less spicy.
If you prefer a lighter sauce, use half-and-half instead of heavy cream.
You can substitute chicken breasts or thighs based on your preference.
Leftovers can be refrigerated and gently reheated with a splash of milk or cream to loosen the sauce.
For added vegetables, try stirring in spinach, bell peppers, or mushrooms with the sauce.

Nutrition

Serving Size: 1/4 of recipe (about 1.5 cups)
Calories: 700
Sugar: 3g
Sodium: 900mg
Fat: 38g
Saturated Fat: 19g
Unsaturated Fat: 17g
Trans Fat: 0.5g
Carbohydrates: 50g
Fiber: 2g
Protein: 40g
Cholesterol: 185mg