Cajun Chicken Alfredo Pasta is a quick and easy dinner with all the comfort of flavorful Cajun chicken, creamy Alfredo sauce, and satisfying pasta.
Why this recipe works:
This is one of those rich and decadent pasta dinner recipes that everyone will love.
- This recipe is made with homemade 4-ingredient Alfredo sauce and homemade pasta, if you can believe it! You can easily swap out the homemade pasta with dried store bought pasta to make it quick and easy.
- I also made this with my own homemade Cajun seasoning mix. You can easily use a store bought seasoning mix, but be aware that the salt levels will be different.
- Because the chicken is pounded flat and seasoned before getting browned, it is fork tender and full of flavor.
Here's how to make it:
- First step is to get the pasta cooking in a pot of boiling salted water.
- Pound or roll the chicken breasts until they are about a half inch thick.
- Coat both sides with the Cajun seasoning.
- Cook in olive oil in a pan over high heat until each side is browned, then allow to rest on a plate that is loosely tented with foil.
- Meanwhile, make the Alfredo sauce by infusing garlic in butter in the same pan you cooked the chicken. To that, you will add heavy cream, Parmesan cheese, and a bit more Cajun seasoning.
- Add the cooked pasta to the sauce and toss to coat. Then, slice the cooked chicken and add the slices, along with any juices from the plate, to the pasta. Serve warm and enjoy!
Cooking tips:
- You need to pound or roll the chicken breast to create a thin, even thickness but also to break down the tissue. This makes the cooking process faster but also makes the meat fork tender.
- Anytime you're cooking meat, the best practice is to allow it to come to room temperature before cooking. So, if time allows, let your chicken sit at room temperature for about an hour before making this recipe.
- Rub that spice in. You want to fully coat the meat before you cook it.
- Ensure the oil is hot in the pan before you add the chicken. Any time you're trying to get a good sear on meat, you have to ensure the oil is hot enough to seal the outside of the meat with a nice crispy outer layer without burning it.
- As with most meats, I highly recommend allowing the meat to rest for a few minutes after cooking. This allows the juices in the chicken to redistribute. Also, any juices that accumulate on the plate can be added back to the final pasta dish.
- I love to add the cajun seasoning to the alfredo sauce. It carries the flavor throughout the dish.
- Whenever you add pasta to a dish where you will continue to cook or even warm the pasta it in a sauce, you want to ensure your pasta is cooked al dente as it will continue to cook once added to the sauce.
- If you think you may want to thin the sauce before serving, scoop out a cup of the pasta water before draining the pasta and stir into the final recipe, one tablespoon at a time, until you achieve the desired thickness.
Related recipes:
Love spicy dinners with a Cajun flare? You will certainly love these favorites:
- Cajun Shrimp and Sausage Foil Packs
- Cajun Shrimp Pasta
- Seafood Gumbo
- Crawfish Étouffée
- Cajun Burger
- Easy Red Beans and Rice
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Cajun Chicken Alfredo Pasta
Cajun Chicken Alfredo Pasta is a quick and easy dinner with all the comfort of flavorful cajun chicken, creamy alfredo sauce, and satisfying pasta.
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Scale: servings
Ingredients
- 8 ounces pasta
- 2 boneless skinless chicken breasts
- 2 tablespoons cajun seasoning (plus 1 additional teaspoon )
- 2 tablespoons olive oil
Alfredo Sauce
- 4 tablespoons butter
- 4 cloves garlic (minced)
- 1 ½ cups heavy cream (divided)
- 2 cups parmesan cheese (grated)
Instructions
- Cook pasta in heavily salted boiling water.
- While pasta is cooking, smash or roll the chicken in between two pieces of plastic wrap until they breasts are about ½ inch thick. Coat both sides of the chicken breasts in 2 tablespoons of the cajun seasoning mix, reserving the remaining teaspoon for later.
- In a large saute pan, heat olive oil over medium high heat. When oil is super hot, add the seasoned chicken breast. Allow to cook for about 5 minutes or until browned. Flip and cook for another 5 minutes. Transfer chicken to a plate and loosely tent with foil.
- Add butter and garlic to the pan and reduce heat to low. Allow to cook until the butter is infused with the garlic, about 5 minutes. Add 1 cup of heavy cream, stir, and allow to come to a simmer. Cook for 5 minutes. Remove from heat and add in parmesan cheese, remaining heavy cream, and teaspoon of cajun seasoning. Add cooked pasta and stir.
- Slice chicken and add to pasta, along with any juices that may have accumulated on plate.
Notes
- Pound or roll the chicken breast to create a thin, even thickness but also to break down the tissue. This makes the cooking process faster but also makes the meat fork tender.
- Anytime you're cooking meat, the best practice is to allow it to come to room temperature before cooking. So, if time allows, let your chicken sit at room temperature for about an hour before making your cajun chicken pasta.
- Rub that spice in. You want to fully coat the meat before you cook it.
- Ensure the oil is hot in the pan before you add the chicken. Any time you're trying to get a good sear on meat, you have to ensure the oil is hot enough to seal the outside of the meat with a nice crispy outer layer without burning it. This is a skill every home cook should learn to perfect.
- As with most meats, I highly recommend allowing the meat to rest for a few minutes after cooking. This allows the juices in the chicken to redistribute. Also, any juices that accumulate on the plate can be added back to the final pasta dish.
- I love to add the cajun seasoning to the alfredo sauce. It carries the flavor throughout the dish.
- Whenever you add pasta to a dish where you will continue to cook, or even warm, it in a sauce, you want to ensure your pasta is cooked al dente as it will continue to cook once added to the sauce.
NUTRITION INFORMATION
Calories: 955kcal | Carbohydrates: 49g | Protein: 39g | Fat: 67g | Saturated Fat: 37g | Cholesterol: 222mg | Sodium: 1006mg | Potassium: 540mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3795IU | Vitamin C: 2.1mg | Calcium: 682mg | Iron: 2.1mg
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This recipe was originally published in July 2014 and has been updated with helpful information, ingredient and process photos, as well as recipe tips. Don't worry - the recipe hasn't changed!
Rolling Meat
I rarely cook meat at home and this was my first experience with rolling meat. Looking at the marred, smooshed flesh, I thought there was no way this could be right, all my work at the gym made me too strong for this task. I thought about throwing it away and making it vegetarian alfredo night but didn't want to waste the animal. After sauteing the seasoned goo mess I was proud that it actually resembled food and with the kitchen tongs in hand, I did a happy dance in front of the stove. This may have been a meat cooking turning point for me. It was so delicious and flavorful and perfect. The sauce was certainly fresher and more luscious than any alfredo I've ever tried before. I went back for thirds. Thank you for sharing your outstanding recipes.
R Boz
Made this for dinner tonight and it was a huge hit. I added chopped broccoli to the pasta water and it was a delicious addition. I finshed the chicken in the oven while making the alfredo sauce. Thanks for the great recipe.
Rebecca Downing
So easy & delicious!!!
Melissa
WOW. Just, WOW. Super easy and WAYYY better than restaurant Cajun chicken pasta. I baked it for 12 minutes with a smattering of Italian cheese. Totes will make again! Thank you so much for an awesome recipe!
Brad
Do you rub the cajun spices on the chicken, put in the alfredo sauce, or both?
Krissy
both
Cindy
This recipe is amazing. So yummy. I added mushrooms.
Shelby Townsend Dobbs
Delicious. And hit the spot. I liked the homemade Cajun recipe because I could control the spiciness. As I don't like to much spice. Maybe I can try to get my kids to try this, but until then I have great leftovers just got myself.
Katrena
This recipe was amazing! I cooked it for my family who all commented it was better than Olive Garden! I pounded the chicken and coated it with Cajun seasoning the night before and doubled the recipe. I used fresh graded cheese. Thank you for sharing this amazing dish!
Erin
Excited to try this with chicken. I made your Cajun seasoning with shrimp yesterday and we loved it so much putting it on chicken tonight! Thanks
Kimberley
One of the best Cajun pasta recipes we have tried! Easy and delicious!
Rhonda Schwalm
OMG!! Whole family loved it!! This is definitely a keeper!!
Annie567
This recipe can’t be beat! It’s absolutely delicious! Thanks for sharing it with us!
April Armstrong
Excellent!
Judy
Very easy to make. Didn’t make a single adjustment but used store blackening. My son said it was his favorite meal I’ve ever made!
Melissa
Wow is this simple and Yummy! Thanks Krissy. My family loved this dinner. Absolute Fantastic!!!!
Sincerely,
Melissa B
Carol-lynne Olsen
Super quick...super delicious!!!
Steven Buesking
Substituted shrimp for chicken, tossed in some mushrooms, and it was great. Will be faithful to the chicken recipe later this week. Thank you for the recipe.
Bee
Pasta sounds great with this amazing, flavorful sauce! Yumm!
Diana Hoffeditz
This recipe sounds and looks amazing and I will be trying it!!! Already copied it along with your others!! Thanx soooo much 4 sharing!!☺
Debee'
Hello, can you share your Cajun Spice recipe please? Thanx! 😀
Krissy
Hi there! I'm updating the post now, but here is the direct link. Thanks for asking! https://selfproclaimedfoodie.com/homemade-cajun-seasoning-mix/
ronnie halcomb
Please post the full recipe. Can't wait to try this.
Krissy
Soon! I promise!
ronnie halcomb
TY MaM!!!
Michael Lewis
This recipe appears to be broken. There is no ingredient list or instructions. I really want to try this though. Can you please fix it?
Krissy
Done! Sorry about that! I have no idea what happened!!!
Malynda
This is a tasty meal! I substituted gluten-free penne, but otherwise stayed true. I have so much and wonder if I can freeze leftovers?
Krissy
Hey! Sorry I'm late to reply. You should have texted me. 🙂 The leftovers would totally freeze. You just have to make sure you fully thaw before reheating, and then reheat low and slow so as to not ruin the alfredo sauce.