Description
This creamy and flavorful Cajun Chicken Alfredo recipe combines tender, Cajun-seasoned chicken with rich Alfredo sauce and perfectly cooked fettuccine pasta. Ready in just 40 minutes, it’s a comforting dish that balances spicy and savory notes, enhanced by garlic, Parmesan cheese, and fresh chives.
Ingredients
Scale
Pasta
- 1 lb fettuccine pasta, uncooked
Chicken
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 3 tablespoons Cajun seasoning
Sauce
- ¼ cup butter
- 2 tablespoons garlic puree
- 3 cups heavy cream
- ½ teaspoon salt
- ½ teaspoon black pepper
- â…” cup shredded Parmesan cheese
- 2 tablespoons chopped chives
Instructions
- Cook Pasta: Cook the fettuccine pasta according to the package directions until al dente. Drain the pasta well and set it aside to be combined later.
- Season and Cook Chicken: In a bowl, toss the cubed chicken breasts with Cajun seasoning until evenly coated. Heat a large skillet over medium-high heat, then add the chicken. Cook the chicken for about 8 minutes, stirring occasionally, until it is browned on the outside and fully cooked through.
- Make Sauce: To the same skillet with the cooked chicken, add the butter and garlic puree. Stir continuously until the butter has melted and the garlic is fragrant. Pour in the heavy cream, then season with salt and black pepper. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet and let it simmer for 8 minutes, stirring occasionally, allowing the sauce to thicken and flavors to meld.
- Combine and Finish: Remove the skillet lid and add the cooked fettuccine pasta to the sauce and chicken. Stir well to ensure the pasta is fully coated with the creamy sauce. Continue cooking for 4 minutes over medium heat, allowing the sauce to soak into the pasta. Finally, stir in the shredded Parmesan cheese until melted and creamy. Garnish with chopped chives and serve immediately for the best flavor and texture.
Notes
- For an extra kick, adjust the amount of Cajun seasoning to taste.
- Use fresh Parmesan cheese for a richer flavor and better melting quality.
- You can substitute garlic puree with fresh minced garlic if preferred.
- Make sure not to overcook the pasta; it should remain al dente to prevent a mushy texture.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.
