Spicy Cajun Chicken Alfredo
60% authentic · Creole-American
A flavorful twist on Chicken Alfredo, infused with the bold spices of Cajun cuisine. Features blackened chicken and a creamy sauce with a hint of heat.
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Ingredients
- Fettuccine pasta12 oz
- Boneless, skinless chicken breast1 lb
- Cajun seasoning2 tbsp
- Unsalted butter4 tbsp
- Heavy cream1 1/2 cups
- Parmesan cheese, grated1 cup
- Garlic powder1 tsp
- Red pepper flakes1/4 tsp (or to taste)
- Saltto taste
- Black pepperto taste
- Green onions, chopped2 tbsp
Steps
- 1
Cook fettuccine pasta according to package directions. Drain, reserving about 1/2 cup of pasta water.
- 2
Cut chicken breasts into 1-inch pieces. Toss with Cajun seasoning, salt, and black pepper.
- 3
Melt 2 tbsp of butter in a large skillet over medium-high heat. Add seasoned chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet.
- 4
Add the remaining 2 tbsp of butter to the skillet. Add garlic powder and red pepper flakes, sauté for 30 seconds.
- 5
Pour in heavy cream and bring to a gentle simmer. Cook for 2-3 minutes until slightly thickened.
- 6
Reduce heat to low. Whisk in grated Parmesan cheese until smooth. Do not boil.
- 7
Add cooked fettuccine and blackened chicken to the sauce. Toss to coat. Add reserved pasta water if needed to reach desired consistency.
- 8
Season with additional salt and pepper if necessary. Garnish with chopped green onions.
