Creamy Cajun Chicken Alfredo

This Creamy Cajun Chicken Alfredo is a delightful spin from traditional Chicken Alfredo. This recipe features creamy Cajun seasoned fettuccini alfredo topped with juicy chicken cutlets that are cooked to perfection. As someone who has a low spice tolerance and who is married to someone who absolutely LOVES spicy food, this dish is satisfying to us both. 

Cooking The Chicken

First, you will need to cut the chicken breasts horizontally to form 4 thin chicken cutlets. Transfer the cutlets to a plate and drizzle 1 tablespoon of olive oil over the chicken and massage it into both sides of the chicken. Season the chicken with 1 tablespoon of Cajun seasoning, 1 tablespoon of garlic powder, and ½ tablespoon paprika. Make sure to season both sides of the chicken for optimal flavor. 

Next, bring a large pot of water to boil and season the water with ½ teaspoon salt. Also, add a dash of olive oil to the pot to prevent the pasta from sticking. Cook pasta per package instructions.  

Now, in a large skillet over medium-high heat, add 1 tablespoon of olive oil, and allow the chicken to sear 3-4 minutes before flipping. This will ensure that the cutlets have a nice crust on each side. Cook until the internal temp is 165 degrees then transfer the cutlets to a plate. Finish this step by cutting the chicken into strips and setting it aside. 

Making The Sauce

Then, In the same skillet, reduce the heat to low and add butter. Allow it to melt and add minced garlic. Sauté the garlic for 30-45 seconds or until fragrant and add the heavy whipping cream. Stir constantly until it starts to simmer, then add the parmesan cheese. Still stirring constantly, season with 1/2 teaspoon Cajun seasoning and ½ teaspoon parsley. Now, turn off the heat and continue to stir until the cheese is fully melted and the sauce has a creamy texture. Next, add pasta to the sauce and toss to combine. 

 Serve the pasta on a plate and top each serving with a chicken cutlet. I hope that you and your family will enjoy this Creamy Cajun Chicken Alfredo as much as we do!

Creamy Cajun Chicken Alfredo

This Creamy Cajun Chicken Alfredo features delicious creamy Cajun seasoned fettuccini alfredo topped with juicy chicken cutlets.

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Adjust ServingsServings: 4

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Ingredients

• 2 large boneless chicken breasts
• 3 tablespoons butter
• 1 cup parmesan cheese shredded
• 1 cup heavy whipping cream
• 1 tablespoon minced garlic
• 2 tablespoons olive oil
• 16 ounces fettuccini pasta
• Cajun seasoning
• Garlic Powder
• Paprika
• Salt
• Parsley

Instructions

• Start by cutting the chicken breasts horizontally, forming 4 thin chicken cutlets. Transfer to a plate and drizzle 1 tablespoon of olive oil over the chicken cutlets and massage it into both sides of the chicken. Season the chicken with 1 tablespoon of Cajun seasoning, 1 tablespoon of garlic powder, and ½ tablespoon paprika.
• Bring a large pot of water to boil, season the water with ½ teaspoon salt. Add a dash of olive oil to the pot to prevent pasta from sticking. Cook the pasta per package instructions.
• In a large skillet over medium-high heat, add 1 tablespoon of olive oil, and allow the chicken to sear 3-4 minutes prior to flipping. Cook until the internal temp is 165 degrees. Transfer to a plate, cut into strips and set it aside.
• In the same skillet, reduce the heat to low and add the butter. Allow it to melt and add minced garlic. Let the garlic sauté 30-45 seconds or until fragrant and add the heavy whipping cream. Stir constantly until it starts to simmer, then add parmesan cheese. Stir constantly and season with 1/2 teaspoon Cajun seasoning and ½ teaspoon parsley. Turn off the heat and continue to stir until cheese is fully melted and the sauce has a creamy texture. Add pasta to the sauce and toss to combine.
• Serve paste on a plate and top each serving with a chicken cutlet. Enjoy!

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