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An overhead close-up shot of creamy Cajun chicken pasta in a skillet, showing the rich texture of the homemade alfredo sauce.

Cajun Chicken Fettuccine Alfredo (The BEST Creamy Recipe!)

This Cajun Chicken Fettuccine Alfredo is the ultimate comfort food! Tender chicken and pasta are tossed in a spicy, creamy, and cheesy homemade Alfredo sauce made from scratch. A perfect 30-minute meal for any night of the week.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Cajun, Italian
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts sliced horizontally into thinner cutlets
  • 12 oz fettuccine pasta
  • 3 tbsp Cajun seasoning divided
  • 1 tbsp olive oil
  • 4 tbsp unsalted butter
  • 3 cloves garlic minced
  • 2 cups heavy cream
  • 1.5 cups Parmesan cheese freshly grated
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • 1 Large Skillet or Dutch Oven
  • 1 Large Pot
  • 1 Whisk

Method
 

Instructions
  1. Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  2. Pat chicken breasts dry and season both sides with 2 tbsp of Cajun seasoning. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 4-6 minutes per side, until golden and cooked through. Remove from skillet and slice into strips.
  3. In the same skillet, reduce heat to medium and melt the butter. Add minced garlic and cook for 30 seconds until fragrant.
  4. Pour in the heavy cream and bring to a gentle simmer. Whisk in the remaining 1 tbsp of Cajun seasoning and the freshly grated Parmesan cheese until the sauce is smooth and slightly thickened.
  5. Add the cooked pasta and sliced chicken to the skillet. Toss to combine everything in the creamy sauce. If needed, add a splash of reserved pasta water to thin the sauce.
  6. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.

Notes

Grate Your Own Cheese: For the smoothest sauce, use a block of Parmesan and grate it yourself. Pre-shredded cheeses contain anti-caking agents that can make the sauce grainy.
Save That Pasta Water: The starchy water from cooking pasta is liquid gold. It helps emulsify and thicken the sauce while helping it cling to the noodles.
Reheating Tip: To reheat, place leftovers in a saucepan over low heat with a splash of milk or cream, stirring gently until warm to keep the sauce from breaking.