Ingredients
Chicken
- 1½ pounds boneless skinless chicken breasts
- 1 tablespoon Cajun seasoning (or to taste, use homemade salt-free or store-bought)
- 1½ teaspoons kosher salt (or to taste, reduce or omit if Cajun seasoning contains salt)
- 2 tablespoons unsalted butter
Pasta
- 16 ounces fettuccine (can substitute linguine or preferred pasta)
Sauce
- 2 tablespoons unsalted butter
- 8 cloves fresh garlic, minced
- 1 cup chicken broth
- 1 cup heavy whipping cream
- 3 cups parmesan cheese, freshly grated (about 12 ounces)
- ½ to 1 tablespoon Cajun seasoning (or to taste)
- ¼ to ½ teaspoon kosher salt (or to taste)
- 1 cup reserved pasta water
- Handful of fresh parsley, minced (plus more for garnish)
Instructions
- Prepare the Chicken: Preheat a large skillet over medium-high heat. Season the chicken breasts liberally with Cajun seasoning and kosher salt on all sides to build a flavorful crust.
- Sear the Chicken: Add 2 tablespoons unsalted butter to the hot skillet. Place chicken breasts in the skillet and sear until browned on all sides and the internal temperature reaches 165°F, approximately 5-6 minutes per side. This locks in juices and flavor.
- Rest the Chicken: Remove the chicken from the skillet and set aside to rest for 5-10 minutes before slicing. Do not discard the pan drippings as they will be used to build the sauce.
- Cook the Pasta: While the chicken rests, bring a large pot of heavily salted water (1-2 tablespoons salt) to a boil. Add the fettuccine and cook 1-2 minutes less than the package directions to keep it slightly under al dente as it will finish cooking in the sauce. Reserve 1 cup of the pasta water before draining.
- Make the Sauce: Reduce the skillet heat to medium. Add 2 tablespoons butter and a splash of chicken broth to the skillet drippings. Stir in the minced garlic and cook, stirring often, until fragrant, about 1 minute.
- Deglaze the Pan: Pour in the remaining chicken broth, scraping the bottom of the skillet to release all browned bits for extra flavor.
- Add Cream and Cheese: Lower heat to low. Slowly stir in the heavy cream until combined. Gradually add the parmesan cheese in small handfuls, stirring continuously until melted and the sauce is smooth. Adding cheese slowly on low heat prevents clumping.
- Season the Sauce: Season the sauce with the remaining Cajun seasoning and salt to taste, adjusting to your preferred spice level.
- Combine Pasta and Sauce: Add the cooked pasta, a splash of reserved pasta water, and half of the minced parsley to the sauce. Toss to coat the pasta evenly, adding more pasta water as needed to achieve a silky texture that clings to the noodles.
- Serve with Chicken: Slice the rested chicken breasts and arrange them over the pasta. Garnish with extra parsley and freshly grated parmesan cheese. Serve immediately for a creamy, flavorful Cajun Chicken Alfredo experience.
Notes
- Use freshly grated parmesan cheese for the creamiest, most flavorful sauce.
- Adjust the amount of Cajun seasoning according to your preferred spice level.
- Resting the chicken before slicing allows juices to redistribute for a tender bite.
- Reserving pasta water is key to thinning the sauce and helping it cling to the noodles.
- Cooking pasta slightly under al dente ensures it doesn’t overcook when tossed in the sauce.
- This recipe can be made with linguine or another pasta shape if preferred.
- If using a store-bought Cajun seasoning with salt, reduce added kosher salt accordingly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
