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cajun-chicken-fettuccine-alfredo-skillet-recipe

Cajun Chicken Fettuccine Alfredo

Creamy, spicy, and satisfying - Cajun Chicken Fettuccine Alfredo brings bold Louisiana heat to a classic Italian favorite. Rich Parmesan Alfredo sauce clings to every strand of fettuccine while Cajun-spiced seared chicken adds smoky heat and big flavor. Ready in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Cajun, Italian-Inspired
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 2 tbsp Cajun seasoning adjust to taste
  • 2 boneless skinless chicken breasts cut into bite-sized cubes
  • 12 oz fettuccine pasta
  • 3 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1.5 cups heavy cream at room temperature
  • 1 cup Parmesan cheese freshly grated from a block
  • salt and freshly cracked black pepper to taste
  • 0.5 cup diced tomatoes or bell peppers optional
  • fresh parsley chopped, optional garnish

Equipment

  • Large skillet or sauté pan
  • Large pasta pot
  • Whisk
  • Tongs or pasta spoon

Method
 

  1. Bring a large pot of salted water to a boil. Cook fettuccine until al dente, about 9 to 11 minutes. Reserve 1/2 cup of pasta water before draining. Drain and set aside.
  2. Toss cubed chicken with Cajun seasoning until evenly coated. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sear for 4 to 5 minutes, flipping halfway, until golden brown and cooked through. Remove and set aside.
  3. Without wiping the skillet, reduce heat to medium. Melt butter. Add minced garlic and cook for 30 seconds until fragrant.
  4. Pour in heavy cream slowly while stirring. Bring to a gentle simmer. Do not boil.
  5. Add Parmesan a few tablespoons at a time, whisking constantly between each addition until fully melted and smooth. Season with salt and pepper. Add reserved pasta water a tablespoon at a time if sauce is too thick.
  6. Return cooked chicken to the skillet. Add drained fettuccine and toss gently to coat in the sauce. Simmer for 1 to 2 minutes until heated through and flavors meld.
  7. Stir in diced tomatoes or bell peppers if using. Garnish with fresh parsley and serve immediately.

Notes

Bring cream and Parmesan to room temperature before cooking. Always grate Parmesan fresh from a block. Do not boil the cream sauce. Add Parmesan gradually. Reserve pasta water before draining. Store leftovers in an airtight container for up to 3 to 4 days. Reheat on stovetop over low heat with a splash of liquid. Freezing not recommended.