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Creamy Cajun Chicken Alfredo Pasta

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This creamy Cajun chicken Alfredo pasta combines juicy, Cajun-spiced chicken with a velvety, cheesy Alfredo sauce and perfectly cooked pasta for a flavor-packed, comforting dinner. Ready in under 40 minutes, it’s a flexible, crowd-pleasing meal that brings a taste of New Orleans to your kitchen.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb), patted dry
  • 2 tablespoons Cajun seasoning (homemade or store-bought)
  • 1/2 teaspoon smoked paprika (optional)
  • 1 tablespoon olive oil
  • Salt & black pepper, to taste
  • 12 oz fettuccine or penne pasta (regular or gluten-free)
  • 2 teaspoons salt (for pasta water)
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 1/4 cups heavy cream (can use half-and-half for lighter sauce)
  • 1/2 cup whole milk
  • 3/4 cup freshly grated Parmesan cheese
  • 1 teaspoon Cajun seasoning (more or less to taste)
  • 1/4 teaspoon ground black pepper
  • Salt, to taste
  • Chopped fresh parsley or green onions (for garnish, optional)
  • Extra Parmesan cheese (for garnish, optional)
  • Lemon wedges (for garnish, optional)

Instructions

  1. Slice the chicken breasts in half horizontally to create 4 thinner cutlets. Pat dry with paper towels.
  2. Season both sides of the chicken with 2 tablespoons Cajun seasoning, smoked paprika, and a good pinch of salt and pepper. Rub the spices in.
  3. Let the chicken sit at room temperature for 10 minutes.
  4. Bring a large pot of salted water (2 teaspoons salt) to a boil. Add pasta and cook according to package instructions (8-10 minutes for fettuccine). Reserve 1/2 cup pasta water, then drain.
  5. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook for 3-4 minutes per side, until golden and cooked through (internal temp 165°F). Transfer chicken to a plate and let rest, then slice into strips.
  6. In the same skillet, melt 2 tablespoons butter over medium heat. Add minced garlic and cook for about 1 minute until fragrant.
  7. Pour in heavy cream and milk. Stir and bring to a gentle simmer (do not boil).
  8. Whisk in Parmesan cheese, 1 teaspoon Cajun seasoning, 1/4 teaspoon black pepper, and a pinch of salt. Stir until smooth and slightly thickened (2-3 minutes).
  9. Add drained pasta to the sauce. Toss to coat, adding reserved pasta water as needed for a silky texture.
  10. Stir in sliced Cajun chicken (reserve a few pieces for topping if desired).
  11. Plate the pasta, top with extra chicken, sprinkle with chopped parsley, green onions, and more Parmesan. Squeeze lemon over the top if desired.
  12. Serve hot and enjoy!

Notes

For gluten-free, use GF pasta and check Cajun seasoning for hidden gluten. For a lighter sauce, use half-and-half instead of cream. Add veggies like spinach or sun-dried tomatoes for extra nutrition. Adjust Cajun seasoning to taste for spice level. Reserve pasta water for a silky sauce. Leftovers reheat well with a splash of milk or water.

Nutrition

Keywords: Cajun chicken Alfredo, creamy pasta, weeknight dinner, spicy pasta, New Orleans, comfort food, easy chicken pasta, gluten-free option, family dinner, chicken Alfredo

Find it online: https://yumnode.com/creamy-cajun-chicken-alfredo-pasta-recipe-easy-flavor-packed-dinner/