So creamy, cheesy and comforting… this Cajun Chicken Alfredo is on the table in under 30 minutes!
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Cajun Chicken Alfredo
It doesn’t get much easier than this when you’ve got to get dinner on the table in a hurry and you’re craving pasta. The hardest part is cutting the chicken breasts into bite-sized pieces which takes all of 5 minutes. Easy peasy!
I love quick dinners, especially in the summertime. I want to be outside as much as possible in the evenings. I’ve had some major life changes recently, moved into a new home and am so much enjoying working in my yard. So this easy dinner is a win-win situation when it comes to busy weeknights. The leftovers are even better the next day!
Hooray for quick, easy and comforting dinners… enjoy!
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Cajun Chicken Alfredo
Prep Time: 5 minutes- Cook Time: 20 minutes
- Total Time: 25 minutes
Yield: 4 servings
Category: Pasta
Method: Saute
Cuisine: American
Print Recipe
Pin RecipeIngredients
- 8 ounces fettuccine pasta, cooked according to package directions and drained
For the chicken:
- 2 tablespoons cajun seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 1-1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons unsalted butter
For the alfredo sauce:
- 1/2 cup unsalted butter
- 1 tablespoon freshly minced garlic
- 1 (8-ounce) package cream cheese, cubed
- 1/2 teaspoon Italian seasoning
- 2 cups whole milk
- 2 cups grated Parmesan cheese
- 1/4 teaspoon freshly ground black pepper
Optional:
- 2 tablespoons fresh chopped parsley, for garnish
Instructions
- Begin cooking the pasta. While pasta is cooking, season chicken with cajun seasoning, salt and pepper.
- Melt the 2 tablespoons of butter for the chicken in a large skillet over medium heat. Add chicken and cook for approximately 6-7 minutes, or until chicken is no longer pink and fully cooked. Transfer chicken to a plate and set aside.
- In the same skillet over medium heat, melt the 1/2 cup of butter. Add garlic and sauté (stirring constantly), until fragrant (about 30 seconds). Add cream cheese cubes and Italian seasoning. Whisk to smooth out any large lumps. Slowly pour in milk, about 1/4 cup at a time, while continuing to whisk.
- Add Parmesan cheese and pepper. Stir well to combine. Continue to cook and stir for 2-3 minutes, or until sauce reaches desired thickness.
- Remove from heat and add pasta to skillet with sauce. Toss to coat evenly and top with chicken. Garnish with parsley, if desired.
Notes
If reheating and sauce is too thick, add milk to reach desired consistency.
The sauce in this dish is absolutely AMAZING! It is better than many sauces I’ve had at fine restaurants made by famous chefs and I MADE THIS!! This is so much more than a “quick weeknight dinner”. I’ll be serving this to my special guests and believe me, they’ll think it took hours to prepare…. just amazing. Thanks for sharing.
★★★★★
Thanks so much, Hannah! 🙂
Do you use the fresh grated parmesan cheee or the grated cheese that you sprinkle on spaghetti sause in the cylinder?
Hi Joni, I used the grated Parmesan cheese in the cylinder. Hope you enjoy it! 🙂
This looks so delicious! I am super excited to make this tomorrow night! Quick question: I only have 2% lactose free milk on hand. Would that work or do I need full fat milk?
★★★★★
Hi Bresha, Thank you! I have never cooked with lactose free milk and can’t say with certainty. I’ve read that it can be substituted in baking, but I’m not sure about sauces. If you’re not lactose intolerant I would recommend using whole milk in this recipe. Sorry I couldn’t be of more help and hope you enjoy it! 🙂