Description
Spice up your dinner with this creamy Cajun Chicken Fettuccine Alfredo—juicy Cajun-seasoned chicken tossed in a rich Parmesan Alfredo sauce with tender pasta for a bold and comforting meal.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons Cajun seasoning (adjust to taste)
- 2 boneless, skinless chicken breasts (cubed)
- 12 oz fettuccine pasta
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1½ cups heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and black pepper to taste
- ½ cup diced tomatoes or bell peppers (optional)
- Fresh parsley, chopped (optional)
Instructions
1. Bring a large pot of salted water to a boil and cook the fettuccine until al dente. Reserve ½ cup pasta water, then drain and set aside.
2. Toss cubed chicken with Cajun seasoning. Heat olive oil in a skillet over medium-high heat and cook chicken for 4–5 minutes until fully cooked. Remove and set aside.
3. In the same skillet, melt butter over medium heat. Add garlic and sauté for about 30 seconds until fragrant.
4. Pour in heavy cream and bring to a gentle simmer, stirring occasionally.
5. Slowly whisk in Parmesan cheese until melted and the sauce is smooth. Season with salt and black pepper to taste.
6. Return the cooked chicken to the skillet, then add the drained pasta. Toss everything together until well coated. Add reserved pasta water if needed to loosen the sauce.
7. Stir in diced tomatoes or bell peppers if using.
8. Garnish with chopped parsley and serve hot.
Notes
Adjust Cajun seasoning to control spice level.
Use freshly grated Parmesan for the smoothest sauce.
Add shrimp for a seafood variation.
Store leftovers in the refrigerator for up to 3 days and reheat gently with a splash of cream or milk.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 780mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 145mg