If you’re craving a pasta dish that’s creamy, bold, and packed with flavor, this Cajun Chicken Alfredo is exactly what you need. It’s a restaurant style meal you can easily make at home, featuring juicy blackened chicken, a velvety Parmesan cream sauce, and tender fettuccine. Perfect for weeknight dinners when you want something comforting yet a little bit special.
This recipe takes classic Alfredo and gives it a spicy Cajun twist with blackening spices and sun dried tomatoes that bring depth and richness to every bite. It’s hearty enough to satisfy the whole family, yet elegant enough to serve when you’re entertaining guests.
Let’s get into it; you’ll be amazed at how quickly this dish comes together!
Why You’ll Love This Recipe
- Restaurant quality at home: Tastes just like something you’d order from a fancy Italian Cajun fusion restaurant.
- Creamy and spicy: The blackened chicken adds a kick that balances perfectly with the rich Alfredo sauce.
- Family favorite: Even picky eaters love the cheesy, creamy pasta.
- Versatile: Swap fettuccine for penne or spaghetti, or add in shrimp for a seafood twist.
Ingredients You’ll Need
Here’s what goes into making this incredible Cajun Chicken Alfredo:
- Chicken breasts: Boneless, skinless, and coated with blackening spice for a smoky kick.
- Blackening spice: Cajun seasoning blend (store bought or homemade).
- Extra virgin olive oil: Adds richness and helps sauté garlic.
- Garlic: Freshly minced for that classic aromatic base.
- Sun dried tomatoes: Brings a tangy, savory punch to the sauce.
- White wine: Deglazes the pan and deepens the flavor.
- Heavy cream: The heart of Alfredo sauce, making it rich and luscious.
- Parmesan cheese: Freshly grated for the best flavor and texture.
- Salt & pepper: To balance everything out.
- Fettuccine pasta: The perfect shape to catch all that creamy sauce.
- Scallions: For a fresh pop of color and mild onion flavor.
Step by Step Instructions
1Blacken the Chicken: Preheat the oven to 350°F. Coat the chicken breasts generously in blackening spice. Heat a cast iron skillet over high heat, sear the chicken until both sides are blackened, then transfer to the oven and bake for about 10 minutes, or until the internal temperature reaches 165°F. Slice into strips and set aside.
2Make the Sauce: In a sauté pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Stir in sun dried tomatoes and sliced chicken, then deglaze the pan with white wine. Pour in the heavy cream, bring to a simmer, and cook until the sauce reduces by half.
3Finish the Pasta: Stir in Parmesan, salt, and pepper. Toss the cooked fettuccine with the sauce until everything is coated in creamy goodness.
4Serve and Garnish: Plate the pasta, spoon extra sauce on top, and garnish with scallions and the remaining Parmesan.
Recipe Tips
- Use freshly grated Parmesan for the creamiest sauce.
- If you don’t want to use wine, swap it with chicken broth.
- Want more spice? Add cayenne pepper or extra Cajun seasoning to the sauce.
- Leftovers can be stored in the fridge for up to 3 days; reheat gently with a splash of cream or milk.
What to Serve With Cajun Chicken Alfredo
Pair this pasta dish with:
- Garlic bread to soak up the extra sauce.
- A crisp side salad with Italian dressing.
- Roasted vegetables like broccoli or asparagus.
Final Thoughts
This Cajun Chicken Alfredo is the kind of dish that makes you feel like you’re dining out without leaving your kitchen. The combination of spicy blackened chicken, sun dried tomatoes, and creamy Parmesan sauce over fettuccine is simply irresistible. Whether it’s a cozy dinner for two or a family meal, this recipe will quickly earn a spot in your weeknight rotation.
So grab your skillet and pasta pot; it’s time to bring restaurant style Cajun Alfredo to your dinner table!
Cajun Chicken Alfredo
Ingredients
- 4 5 ounce boneless, skinless chicken breasts
- 1 cup blackening spice recommended: Paul Prudhomme’s Chicken
- 2 tablespoons extra virgin olive oil
- 3 tablespoons minced garlic
- 1 cup roughly chopped marinated sun dried tomatoes
- 1/4 cup white wine or chicken broth
- 3 cups heavy cream
- 3/4 cup grated Parmesan cheese divided
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 pound cooked fettuccine
- 1/2 cup sliced scallions
Instructions
- Prepare the chicken: Preheat oven to 350°F. Coat chicken breasts generously with blackening spice. Heat a cast iron skillet over very high heat, sear chicken until both sides are blackened. Transfer skillet to oven and bake for 10 minutes, or until internal temperature reaches 165°F. Slice chicken into strips and set aside.
- Make the sauce: In a large sauté pan, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute. Stir in sun dried tomatoes and sliced chicken. Deglaze with white wine. Pour in heavy cream, increase heat to a simmer, and cook until sauce reduces by half.
- Finish with cheese: Stir in 1/2 cup Parmesan, salt, and pepper. Toss the cooked fettuccine with the sauce until well coated.
- Serve: Nest pasta on plates, spoon sauce and chicken over top, and garnish with scallions and remaining 1/4 cup Parmesan.
Notes
- Substitute chicken broth for white wine if desired.
- Adjust Cajun spice to taste for more or less heat.
- Store leftovers in the fridge for up to 3 days; reheat gently with a splash of cream.
