Creamy Cajun Chicken Alfredo

$- 8 oz fettuccine pasta - 2 tablespoons olive oil - 1 pound boneless, skinless chicken breasts, cut into thin strips - 2 tablespoons Cajun seasoning - 3 cloves garlic, finely minced - 1 cup heavy cream - 1 cup freshly grated Parmesan cheese - 1/2 cup chicken broth - Salt and pepper, to taste - Fresh parsley, finely chopped (for garnish) When you make creamy Cajun chicken Alfredo, quality matters. Use fresh ingredients for the best taste. Choose good fettuccine pasta. Look for one made from durum wheat for a nice bite. The Cajun seasoning should be robust. I prefer a mix with paprika, cayenne, and herbs. Freshly grated Parmesan cheese makes a big difference. It melts better and tastes richer than pre-shredded cheese. You can easily adjust this recipe for dietary needs. For gluten-free options, use gluten-free fettuccine. If you want a dairy-free version, try coconut cream and a dairy-free cheese. You can also swap the chicken for shrimp or tofu for a different protein. Always check labels for allergens. {{ingredient_image_2}} Start by boiling a large pot of salted water. Add 8 oz of fettuccine pasta. Cook it for 8 to 10 minutes or until it's just right—al dente. Drain the pasta and set it aside. Keep about half a cup of the pasta water for later. Next, heat 2 tablespoons of olive oil in a big skillet over medium-high heat. Season 1 pound of thinly sliced chicken breasts with 2 tablespoons of Cajun seasoning, plus salt and pepper. Cook the chicken for 6 to 8 minutes until it's golden brown and cooked through. Once done, take the chicken out and place it on a plate. In the same skillet, lower the heat to medium. Add 3 cloves of minced garlic and cook it for about 1 minute until it smells great. Pour in 1 cup of heavy cream and 1/2 cup of chicken broth. Stir well and let it simmer gently for 2 to 3 minutes. This helps all the flavors mix. Now, it’s time to make it creamy! Gradually whisk in 1 cup of freshly grated Parmesan cheese. Keep whisking until the cheese melts and the sauce is smooth. Taste it and add more salt or pepper if needed. Then, return the cooked fettuccine and your sautéed chicken to the skillet. Toss everything together well. If the sauce is too thick, add a bit of the reserved pasta water. Plate the creamy Cajun chicken Alfredo in wide bowls. For a nice touch, sprinkle fresh parsley on top. You can even add more Parmesan or a dash of Cajun seasoning for extra flair. Enjoy your meal! To cook fettuccine just right, use a large pot. Fill it with water and add salt. Bring the water to a rolling boil. Add the pasta and stir. Cook it for about 8-10 minutes until it is al dente. This means it should be firm, not mushy. When the pasta is done, drain it well but save some water. This water can help adjust the sauce later. For a creamy Alfredo sauce, you need the right balance of cream and cheese. Start with heavy cream and chicken broth. Heat them in your skillet after cooking the chicken. Whisk in Parmesan cheese slowly. It should melt smoothly. If the sauce is too thick, add a bit of the reserved pasta water. This will help make it creamy and easy to coat the pasta. You can boost flavor in your dish easily. Try adding vegetables like bell peppers or spinach to the skillet when you cook the chicken. They will add color and nutrition. You can also adjust the spice level. If you love heat, add more Cajun seasoning. A pinch of red pepper flakes can give it a nice kick. Don’t be afraid to experiment! Pro Tips Adjust the Spice Level: If you prefer a milder dish, reduce the amount of Cajun seasoning or use a mild version of it to suit your taste. Perfectly Cooked Chicken: Ensure your chicken strips are uniform in size for even cooking, and avoid overcrowding the skillet to achieve a nice sear. Cheese Choice: For an extra depth of flavor, consider mixing in some smoked Gouda or fontina cheese along with the Parmesan. Leftover Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of cream or broth to revive the sauce. {{image_4}} If you want more heat, add extra spices. Increase the Cajun seasoning for a bolder flavor. You can also add some crushed red pepper flakes. This will bring a nice, spicy kick. Just remember, start with a little. You can always add more if you want. Want to add more color and nutrition? Toss in some bell peppers or spinach. Slice bell peppers into strips and sauté them with the chicken. Spinach can be added to the sauce at the end. It wilts quickly and adds a nice green touch. This variation makes the dish healthier and more filling. If you prefer something different than chicken, try shrimp or tofu. Shrimp cooks fast and adds a seafood twist. Just sauté them like you do the chicken. For a vegetarian option, use firm tofu. Cut it into cubes, sauté until golden, and mix it in. Each alternative gives a new flavor and texture. To keep your creamy Cajun chicken Alfredo fresh, let it cool first. Then, place it in an airtight container. Store it in the fridge for up to three days. Make sure to avoid letting it sit out for too long. This helps prevent bacteria growth. When you're ready to enjoy your leftovers, reheat them gently. You can use the stove or microwave. If using the stove, add a splash of chicken broth or cream. This helps bring back the creamy texture. Heat it on low until warmed through. Stir often to prevent sticking. If using the microwave, cover the dish loosely. Heat in short bursts, stirring in between. You can freeze creamy Cajun chicken Alfredo for later. Use a freezer-safe container and leave some space at the top for expansion. Label the container with the date. It can stay in the freezer for up to three months. To thaw, place it in the fridge overnight. Reheat it as mentioned above. It may not be as creamy, but it still tastes great! Cajun seasoning is a mix of spices. Common ingredients include paprika, cayenne pepper, garlic powder, onion powder, and black pepper. Some blends also have herbs like thyme and oregano. This mix gives your dish a bold, spicy kick. You can adjust the spice level by adding more or less cayenne. Yes, you can use different pasta types. If you prefer penne or rotini, those work well too. Just remember to cook them according to the package directions. Each pasta shape holds sauce differently, but they all taste great with this creamy dish. To lighten up this dish, you can use whole wheat pasta or zucchini noodles. Swap heavy cream for low-fat milk or a plant-based milk. You can also reduce the cheese amount or use a lighter cheese. These changes keep the flavor while cutting calories. Yes, you can make this dish in advance. Cook and combine all the ingredients, then cool it down. Store it in an airtight container in the fridge. When you're ready to eat, reheat it gently on the stove. You may need to add a splash of broth or milk for creaminess. This blog post covered all you need to make a great Cajun Chicken Alfredo. We looked at key ingredients and their quality. You learned about cooking steps, useful tips, and tasty variations. We also discussed storage methods and answered common questions. Remember, you can adapt this meal to fit diets or preferences. Enjoy making this dish for family or friends. With these skills, you will create a meal everyone loves.$

A rich and creamy pasta dish featuring Cajun-seasoned chicken and a luscious Alfredo sauce.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 600 kcal

Ingredients

8 oz fettuccine pasta
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into thin strips
2 tablespoons Cajun seasoning
3 cloves garlic, finely minced
1 cup heavy cream
1 cup freshly grated Parmesan cheese
1/2 cup chicken broth
to taste salt and pepper
for garnish fresh parsley, finely chopped

Instructions

In a large pot, bring a generous amount of salted water to a rolling boil. Add the fettuccine pasta and cook according to the package instructions until it reaches an al dente texture, usually around 8-10 minutes. Once cooked, drain the pasta and set it aside, reserving about 1/2 cup of the pasta water if desired for consistency adjustments later.
In a large skillet, heat the olive oil over medium-high heat until shimmering. Season the sliced chicken breasts liberally with Cajun seasoning, salt, and pepper. Place the seasoned chicken in the hot skillet, cooking for approximately 6-8 minutes or until the chicken is cooked through and golden brown on all sides. Once done, remove the chicken from the skillet and set it aside on a plate.
Using the same skillet, reduce the heat to medium and add the minced garlic. Sauté the garlic for about 1 minute until it becomes fragrant, being careful not to burn it. Next, pour in the heavy cream and chicken broth, stirring thoroughly to combine. Allow the mixture to gently simmer for about 2-3 minutes to meld the flavors.
Gradually whisk in the freshly grated Parmesan cheese. Continue to whisk until the cheese has fully melted and the sauce takes on a rich, creamy consistency. Taste the sauce and adjust the seasoning with additional salt and pepper as needed.
Return the cooked fettuccine and sautéed chicken back into the skillet with the Alfredo sauce. Gently toss everything together, ensuring that the pasta is evenly coated with the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Once combined, plate the creamy Cajun chicken Alfredo onto serving dishes. For a bright and fresh finishing touch, garnish with a sprinkle of finely chopped parsley.

Notes

Serve in wide pasta bowls and garnish with extra Parmesan and Cajun seasoning for added flavor.

Keyword Alfredo, Cajun, chicken, creamy, pasta