Easy Cajun Chicken Alfredo
Chicken tossed in Cajun seasoning over fettuccine in an Alfredo sauce that uses cream cheese instead of a roux, so it thickens on its own. Rich but not heavy, with as much heat as you want. About 30 minutes.
Servings: 4
Calories: 870kcal
Equipment
- 1 sauce pan for the pasta sauce
- 1 pasta pot for cooking pasta
Ingredients
- 8 ounces Fettuccine pasta
- 2 tablespoon Olive oil
- 1 Chicken breasts
- ¼ cup Unsalted butter
- 2 cloves Garlic, minced
- 1½ cups Heavy cream
- 4 ounce Cream cheese
- ¼ cup Grated Parmesan cheese
- 1 teaspoon Chicken Powder
- 2 teaspoon Cajun seasoning
- 1 teaspoon Red pepper flakes Optional if you want extra heat
- ½ cup pasta water reserved
- Salt and black pepper
- ¼ cup fresh parsley choped
Instructions
- Cook the pasta. Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook until al dente according to the package directions. Reserve ½ cup of pasta water before draining.8 ounces Fettuccine pasta
- Cook the chicken. Slice the chicken into thin cutlets or one-inch pieces. Season with half the Cajun seasoning and black pepper. Heat the olive oil in a large pan over medium-high heat. Cook until the chicken reaches an internal temperature of 165°F, about 4 minutes per side for thin cutlets or 5 to 6 minutes total for pieces. Transfer to a plate. Let cutlets rest for a few minutes before slicing.1 Chicken breasts, 2 teaspoon Cajun seasoning, 1 teaspoon Red pepper flakes, 2 tablespoon Olive oil
- Cook the garlic. Lower the heat to medium. Melt the butter in the same pan, then add the garlic and cook for about 30 seconds to 1 minute, just until fragrant. Don't let it brown.¼ cup Unsalted butter, 2 cloves Garlic, minced
- Make the sauce. Add the heavy cream and bring it to a gentle simmer over medium-low heat. Whisk in the cream cheese until completely melted and smooth. Lower the heat, then gradually stir in the Parmesan until melted. Add the remaining Cajun seasoning and chicken powder. If the sauce is too thick, stir in reserved pasta water a little at a time.1½ cups Heavy cream, 4 ounce Cream cheese, 1 teaspoon Chicken Powder, ½ cup pasta water, Salt and black pepper, ¼ cup Grated Parmesan cheese
- Toss the pasta. Add the cooked fettuccine and toss until evenly coated. Stir in the parsley. Taste and add salt only if needed.
- Serve. Top with the sliced chicken, or stir in the chicken pieces if you cut them into chunks. Finish with more parsley and Parmesan and serve immediately.¼ cup fresh parsley
Notes
- Cut the chicken evenly. Thin cutlets or 1-inch pieces cook quickly and stay more tender.
- Adjust the Cajun seasoning to taste. Brands vary in salt and heat, so start with less if you are unsure and add more at the end.
- Reserve the pasta water. Add it a tablespoon at a time if the Alfredo sauce gets too thick.
- Keep the sauce at a gentle simmer. High heat can cause the cream and cheese to separate.
- Add Parmesan over low heat. Stir it in gradually so it melts smoothly instead of clumping.
- Don't brown the garlic. Cook it just until fragrant so it doesn't turn bitter.
- Taste before adding salt. Cajun seasoning, Parmesan, and chicken bouillon powder can already be salty.
- Serve right away. Alfredo sauce thickens as it sits, so toss and serve while it's creamy.
Nutrition
Calories: 870kcal
