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
- Total Time: 25 minutes
- Yield: 4 servings
Ingredients
- 8 ounces fettuccine pasta, cooked according to package directions and drained
For the chicken:
- 2 tablespoons cajun seasoning
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 1–½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons unsalted butter
For the alfredo sauce:
- ½ cup unsalted butter
- 1 tablespoon freshly minced garlic
- 1 (8-ounce) package cream cheese, cubed
- ½ teaspoon Italian seasoning
- 2 cups whole milk
- 2 cups grated Parmesan cheese
- ¼ 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 ½ 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 ¼ 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.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Saute
- Cuisine: American
Keywords: cajun chicken alfredo, cajun chicken pasta, cajun pasta, cajun chicken, creamy cajun chicken pasta
Drew says
This recipe was amazing. I couldnt believe how good the sauce was. Way better than any sauce ive ever bought and it wasnt hard to make at all. Thanks for sharing.
★★★★★
Amy says
Thanks so much, Drew… so glad you enjoyed it! 🙂
Rose says
Love it! Only changes I make is about 3-4 cloves of smashed, minced garlic and half of a small onion, soooooo yummy.
★★★★★
Amy says
That sounds delicious, Rose… so glad you enjoyed it! 🙂
John says
I haven’t tried this specific recipe, but I had a similar dish in Florida 30 odd years ago. I still make it occasionally at home, but I add bell peppers, mushrooms and onions.
Rebecca says
AWESOME!! My daughter loved this! And she is a very picky eater. Will definitely be making this again!
★★★★★
Bee says
Pasta sounds great with this amazing, flavorful sauce! Yumm!
★★★★★
Bresha A says
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?
★★★★★
Amy @ The Blond Cook says
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! 🙂
Joni Tennant says
Do you use the fresh grated parmesan cheee or the grated cheese that you sprinkle on spaghetti sause in the cylinder?
Amy @ The Blond Cook says
Hi Joni, I used the grated Parmesan cheese in the cylinder. Hope you enjoy it! 🙂
Hannah says
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.
★★★★★
Amy @ The Blond Cook says
Thanks so much, Hannah! 🙂
Bruce Cooper says
Thanks Amy. I love pasta, and I love spicy food. Hard to find the right combination of seasoning that will compliment the meal, without taking it over. I’m looking forward to trying this tonight.
★★★★★