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