Cajun Chicken Fettuccine Alfredo – Creamy, Spicy, and Comforting

If there’s one dish that bridges comfort food and bold flavor, it’s this Cajun Chicken Fettuccine Alfredo. It’s everything you crave on a cozy evening — tender, juicy chicken coated in smoky Cajun spices, resting atop ribbons of silky pasta drenched in a creamy, garlicky Alfredo sauce. It’s indulgent, a little spicy, and utterly satisfying.

Picture this: you walk into your kitchen after a long day, craving something that feels restaurant-worthy but easy enough to pull off at home. Within 30 minutes, you’ve got a pot of perfectly cooked pasta and a pan of golden Cajun-spiced chicken slices sizzling in butter, their aroma filling the air. The sauce — oh, the sauce — thick, velvety, and flecked with Parmesan, coats every strand of fettuccine.

This dish brings Louisiana heat to Italian comfort, and every bite feels like a little celebration of both worlds.

Ingredients

For the Chicken:

• 2 boneless skinless chicken breasts
• 2 tablespoons Cajun seasoning (store-bought or homemade)
• 1 tablespoon olive oil
• 1 tablespoon butter

For the Pasta:

• 12 ounces fettuccine pasta
• Water and salt for boiling

For the Alfredo Sauce:

• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 ½ cups heavy cream
• 1 cup grated Parmesan cheese
• ½ teaspoon Cajun seasoning (optional, for extra spice)
• Salt and pepper, to taste
• 2 tablespoons chopped fresh parsley (for garnish)

Instructions

1. Cook the pasta:
   Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente (about 10 minutes). Drain, reserving ½ cup of the pasta water. Set aside.
2. Season and cook the chicken:
   Pat chicken breasts dry and coat both sides generously with Cajun seasoning.
   Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and sear for 5–6 minutes on each side, or until cooked through and golden brown.
   Remove from the skillet, rest for a few minutes, then slice into strips.
3. Make the Alfredo sauce:
   In the same skillet, lower heat to medium. Add butter and minced garlic. Sauté for 1 minute until fragrant.
   Pour in heavy cream and bring to a gentle simmer. Whisk occasionally until slightly thickened (about 3–4 minutes).
   Stir in Parmesan cheese until melted and smooth. If the sauce becomes too thick, add a splash of reserved pasta water.
4. Combine pasta and sauce:
   Add cooked fettuccine to the sauce, tossing to coat evenly. Season with salt, pepper, and a pinch of extra Cajun seasoning if desired.
5. Assemble the dish:
   Divide the pasta between plates. Top with sliced Cajun chicken, sprinkle with fresh parsley, and serve with extra Parmesan.

Cozy Notes & Storytelling

This Cajun Chicken Alfredo isn’t just a recipe — it’s an experience. The kind that fills your kitchen with warmth and your table with satisfied smiles. There’s something about the contrast — the creamy Alfredo softening the spice of the chicken — that feels like balance in a bowl.

It reminds me of dinners where comfort food meets excitement: when creamy and spicy coexist, and the meal feels both cozy and adventurous. Serve it with a side of garlic bread to soak up every last drop of sauce, and maybe a small green salad for freshness.

A glass of iced tea or crisp white wine pairs beautifully, and if you’re cooking for guests, expect requests for seconds.

Cajun Chicken Fettuccine Alfredo

Creamy fettuccine tossed in a rich Alfredo sauce and topped with spicy Cajun-seasoned chicken — a perfect blend of comfort and bold flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: American, Cajun, Italian

Calories: 650

Ingredients Equipment Method

Ingredients

  

Chicken

• 2 boneless skinless chicken breasts
• 2 tbsp Cajun seasoning
• 1 tbsp olive oil
• 1 tbsp butter

Pasta

• 12 oz fettuccine pasta
• salt and water for boiling

Alfredo Sauce

• 2 tbsp butter
• 3 cloves garlic minced
• 1.5 cups heavy cream
• 1 cup grated Parmesan cheese
• 0.5 tsp Cajun seasoning optional
• salt and pepper to taste
• 2 tbsp fresh parsley chopped, for garnish

Equipment

• Large skillet
• Pot for boiling pasta
• Tongs
• Whisk

Method

 

1. Bring salted water to a boil and cook fettuccine until al dente. Drain and set aside.
2. Season chicken with Cajun seasoning. Sear in olive oil and butter over medium-high heat until cooked through, about 5–6 minutes per side.
3. Remove chicken, let rest, then slice into strips.
4. In the same skillet, melt butter and sauté garlic for 1 minute.
5. Add heavy cream and simmer 3–4 minutes until thickened. Stir in Parmesan until smooth.
6. Toss fettuccine in the sauce. Adjust consistency with reserved pasta water if needed.
7. Top with sliced Cajun chicken, sprinkle parsley, and serve warm.

Variations & Tips

• Lighter version: Use half-and-half instead of heavy cream for a lighter sauce.
• Add veggies: Sauté bell peppers, mushrooms, or spinach in the skillet before making the sauce.
• Shrimp option: Replace chicken with shrimp for a Cajun Shrimp Fettuccine Alfredo twist.
• Extra spice: Add crushed red pepper flakes or a dash of hot sauce to the sauce.
• Make ahead: Cook chicken and pasta in advance. Reheat gently with a splash of milk or cream before serving.

Storage Instructions

Leftovers keep well for up to 3 days in an airtight container in the fridge. Reheat gently on the stove with a bit of milk or cream to loosen the sauce — avoid microwaving for too long as it can separate.

This dish doesn’t freeze well due to the cream sauce, so enjoy it fresh when possible.

Fun Fact

Cajun cuisine originates from Louisiana, with roots in French, African, and Southern American traditions. The bold spice blends, often including paprika, garlic, cayenne, and oregano, were designed to flavor simple, hearty meals — exactly like this pasta. Combining it with Alfredo sauce brings the best of two culinary worlds together in a rich, spicy, comforting dish that’s hard to resist.