This Creamy Skillet Cajun Chicken Alfredo is a luxurious dinner that combines the bold heat of Southern spices with the rich comfort of Italian pasta. Tender bites of Cajun-spiced chicken are seared to perfection and tossed in a velvety, homemade Parmesan cream sauce.
With a smooth, cheesy texture and a kick of spice, this restaurant-quality meal comes together in just 30 minutes.
Recipe Details
- Flavor Profile: The dish offers a perfect contrast between the smoky, spicy Cajun seasoning and the rich, mild sweetness of the heavy cream and Parmesan sauce.
- Texture: Succulent chicken pieces are coated in a thick, glossy sauce that clings to the long fettuccine noodles.
- Time: 10 minutes prep, 20 minutes cook time.
- Difficulty: Easy. It involves boiling pasta and managing a simple reduction sauce in a skillet.
What You’ll Need
To make this recipe, you will need a large pot to boil the pasta and a large pan or skillet to cook the chicken and the Alfredo sauce. A sharp knife is needed to cube the chicken, and a grater is essential for the Parmesan cheese. The ingredients are simple but high-quality, relying on heavy cream and fresh cheese for the best results.
Ingredient Notes
- Chicken Breasts – You need 2 boneless, skinless chicken breasts. Cutting them into bite-sized pieces ensures they cook quickly and get coated evenly in the spices.
- Cajun Seasoning – This is the heart of the flavor profile. It provides heat, salt, and savory notes. You can use a store-bought blend or a homemade mix.
- Heavy Cream – Also known as double cream, this is essential for a traditional Alfredo texture. It reduces down to create a thick, velvety sauce without needing flour.
- Parmesan Cheese – Freshly grated Parmesan cheese is crucial. It melts smoothly into the warm cream to thicken the sauce.
- Garlic – A single clove, minced or pressed, adds a savory depth that cuts through the rich dairy.
- Butter – Used to sauté the garlic and start the sauce base with a rich flavor.
- Fettuccine Pasta – The wide, flat shape of fettuccine is perfect for holding onto the heavy cream sauce.
- Olive Oil – Used to sear the chicken at a higher heat than butter would allow.
Add-ins and Substitutions
- Vegetables – Sautéed bell peppers or onions can be added to the chicken step for a fajita-style twist.
- Pasta – While fettuccine is traditional, penne or rigatoni also work well to catch the thick sauce.
- Spice Level – If you are sensitive to spice, start with less Cajun seasoning on the chicken. If you love heat, add a pinch of cayenne pepper to the cream sauce.
How to Make Creamy Skillet Cajun Chicken Alfredo
- Cook Pasta: Start by cooking the pasta according to package instructions in a large pot of salted water. Drain the pasta and reserve 125ml (1/2 cup) of the pasta water for later use.
- Season Chicken: While the pasta is boiling, slice the chicken breasts into bite-sized pieces, then coat them in the Cajun spice. You can use store-bought seasoning or make your own.
- Sear Chicken: Heat the olive oil in a large pan and cook the seasoned chicken over medium heat until done all the way through. This will take approximately 5-7 minutes depending on the thickness of the pieces. Remove the chicken to a separate plate.
- Start the Sauce: Lower the heat to low. To the same pan, add the butter and let it melt. Add the 1 clove of grated or pressed garlic and cook for 30 seconds without allowing it to burn.
- Simmer Cream: Add the double/heavy cream and let it heat for about 5 minutes.
- Melt Cheese: Stir the grated Parmesan into the warm cream and allow the cheese to melt slowly into the sauce. Continue stirring until the sauce comes together, then take it off the heat.
- Combine and Serve: Add the cooked drained pasta to the pan with the sauce together with the cooked chicken. Toss gently to combine. Season with salt to taste. Add a splash of the reserved pasta water to loosen the sauce if it gets too thick.
Pro Tip: Freshly grating your Parmesan cheese makes a huge difference. Pre-shredded cheeses often contain anti-caking agents that can make your Alfredo sauce grainy or prevent it from melting properly.
Recipe Tips
- Don’t Burn the Garlic: Garlic cooks very fast. As soon as you smell it, it is ready for the cream. Burnt garlic will make the whole sauce bitter.
- Reserve Pasta Water: Do not forget to scoop out that 1/2 cup of water before draining the noodles. The starch in the water helps emulsify the sauce and get it to the perfect consistency.
- Low Heat for Sauce: Keep the heat low when making the Alfredo. If you boil the cream and cheese too vigorously, the sauce can separate and become oily.
FAQs
- Can I use milk instead of heavy cream? It is not recommended for this method. Heavy cream creates the thickness naturally by reduction. Milk would require a roux (butter and flour) to thicken up.
- Is this spicy? It has a moderate kick from the Cajun seasoning on the chicken, but the creamy sauce helps balance the heat.
- How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
- Green Salad: A crisp salad with a vinaigrette dressing helps cut through the richness of the pasta.
- Bread: Garlic bread is perfect for mopping up any extra sauce left on the plate.
- Vegetables: Steamed broccoli or green beans make excellent sides.
Make This Recipe in Advance
- Prep: You can cut the chicken and measure the spices ahead of time.
- Reheating: Cream-based sauces can separate when reheated. Reheat gently on the stove with a splash of milk or water to bring the sauce back together.
Creamy Skillet Cajun Chicken Alfredo
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Description
This Creamy Skillet Cajun Chicken Alfredo is a luxurious dinner that combines the bold heat of Southern spices with the rich comfort of Italian pasta. Tender bites of Cajun-spiced chicken are seared to perfection and tossed in a velvety, homemade Parmesan cream sauce. With a smooth, cheesy texture and a kick of spice, this restaurant-quality meal comes together in just 30 minutes.
Ingredients
The Cajun Chicken
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons Cajun seasoning (store-bought or homemade)
- 2 tablespoons olive oil
The Creamy Alfredo Sauce
- 2 tablespoons butter
- 1 garlic clove, minced or pressed
- 2 cups heavy cream (double cream)
- 1 1/4 cups freshly grated Parmesan cheese
- Salt, to taste
- 1/2 cup reserved pasta water (see instructions)
The Base
- 1 lb fettuccine pasta
Instructions
Cook Pasta
Boil the fettuccine in a large pot of salted water according to package instructions until al dente. Crucial Step: Before draining, scoop out and reserve 1/2 cup (125ml) of the starchy pasta water. Drain the rest and set pasta aside.
Season Chicken
While the pasta boils, coat the bite-sized chicken pieces thoroughly in the Cajun seasoning.
Sear Chicken
Heat the olive oil in a large skillet over medium heat. Cook: Add the chicken and cook for 5–7 minutes until browned and cooked through. Remove the chicken to a plate.
Start the Sauce
Reduce the heat to low. Add the butter to the same pan and let it melt. Add the minced garlic and cook for 30 seconds. Do not let it burn!
Simmer Cream
Pour in the heavy cream. Let it heat gently for about 5 minutes (do not boil vigorously).
Melt Cheese
Stir in the grated Parmesan cheese. Stir: Continue stirring constantly until the cheese melts and the sauce becomes smooth and thick. Remove from heat.
Combine
Add the cooked pasta and the chicken back into the skillet with the sauce. Toss: Mix gently to coat. If the sauce is too thick or sticky, splash in some of the reserved pasta water to loosen it up.
Season
Taste and add salt if needed. Serve immediately.
Notes
Grate Your Own Cheese: This is the secret to a smooth sauce. Pre-shredded cheese contains anti-caking agents that can make Alfredo grainy or prevent it from melting. Use a block of Parmesan and grate it fresh.
Low Heat Rule: Keep the heat low when adding the cheese. High heat can cause the dairy to separate, resulting in a greasy or broken sauce.
Garlic Watch: Garlic burns quickly and turns bitter. As soon as you smell the aroma (about 30 seconds), pour in the cream immediately to stop the garlic from frying further.
Spice Level: The heat comes entirely from the Cajun seasoning on the chicken. If you want a spicier sauce, add a pinch of cayenne pepper or red pepper flakes to the cream in step 5.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner / Pasta
- Method: Stovetop
- Cuisine: Cajun-Italian Fusion
Nutrition
- Serving Size: 1/4 of Recipe
- Calories: 850
- Sugar: 4g
- Sodium: 980mg
- Fat: 52g
- Saturated Fat: 30g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 185mg
Keywords: cajun chicken alfredo, creamy pasta recipe, homemade alfredo sauce, spicy chicken pasta, 30 minute dinner, fettuccine alfredo recipe, comfort food pasta
