Description
This creamy Cajun Chicken Alfredo is a deliciously spicy twist on the classic Italian pasta dish. Tender cubes of chicken seasoned with bold Cajun spices are sautéed and combined with a rich garlic cream sauce, perfectly coating fettuccine pasta for a comforting and flavorful meal that’s ready in just 40 minutes.
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: Boil the fettuccine pasta according to the package instructions until al dente. Drain thoroughly and set aside to keep warm.
- Season and Cook Chicken: In a bowl, toss the 1-inch chicken cubes evenly with the Cajun seasoning. Heat a large skillet over medium-high heat and add the seasoned chicken cubes. Cook for about 8 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through.
- Make Sauce: Add butter and garlic puree to the skillet with the cooked chicken. Stir continuously until the butter is fully melted and fragrant. Pour in the heavy cream along with the salt and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and let it simmer for 8 minutes, stirring occasionally to prevent burning and to allow flavors to meld.
- Combine and Finish: Remove the lid from the skillet and stir in the cooked fettuccine pasta. Continue cooking for an additional 4 minutes, stirring frequently, until the pasta is thoroughly coated with the creamy sauce. Stir in the shredded Parmesan cheese until fully melted and incorporated. Finally, sprinkle in the chopped chives for a fresh finishing touch. Serve immediately while hot and creamy.
Notes
- For extra spice, add a pinch of cayenne pepper or hot sauce to the sauce while simmering.
- You can substitute heavy cream with half-and-half for a lighter version; however, the sauce will be less rich.
- Use freshly grated Parmesan cheese for the best flavor and melting quality.
- Make sure not to overcook the pasta; it should remain slightly firm to hold up well in the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently on the stovetop.
