Cajun Chicken Fettuccine Alfredo
A creamy, flavorful Cajun Chicken Fettuccine Alfredo recipe that's perfect for family dinners.
Equipment
- Skillet For cooking chicken and sauce.
- Pot For boiling fettuccine.
Ingredients
Main Ingredients
- 16 oz fettuccine, cooked al dente
- 2 lbs boneless, skinless chicken breasts
- 2 tbsp Cajun seasoning
- 0.5 tsp smoked paprika
- 1 tbsp butter
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp tomato paste
- 1 cup chicken broth
- 2 cups heavy cream
- 4 tbsp parsley, finely chopped
- 0.5 cup Parmesan cheese, freshly grated
- 1.5 tbsp lemon juice
Instructions
- Cook the fettuccine according to package instructions in a pot of salted boiling water. Drain and set aside.
- Season both sides of the chicken with 1 tablespoon Cajun seasoning, smoked paprika, and pepper. Pound the chicken to 1” thickness for even cooking.
- In a skillet over medium-high heat, melt 1 tablespoon of butter with olive oil. Sear the chicken until golden brown and the internal temperature reaches 165˚F, about 4-5 minutes per side.
- Remove the chicken, slice or cut into bite-sized pieces, and set aside.
- Reduce heat to medium, melt the remaining butter in the skillet, and sauté garlic until fragrant, about 1 minute.
- Add tomato paste, chicken broth, and heavy cream. Scrape up any browned bits and mix them into the sauce.
- Bring to a gentle boil, add parsley, and slowly stir in Parmesan cheese until smooth.
- Season with the remaining Cajun seasoning, lemon juice, and pepper. Simmer until the sauce thickens, about 5 minutes.
- Add the cooked pasta to the skillet and toss until fully coated in the cream sauce.
- Top with sliced chicken or mix the chicken with the cream sauce.
- Serve hot, sprinkled with more Parmesan cheese and parsley if desired.
Notes
For a spicier kick, increase the Cajun seasoning or add a pinch of red pepper flakes.