Creamy Cajun Chicken Pasta Recipe

overhead view of cajun chicken alfredo in a pot.

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This Creamy Cajun chicken pasta is made with tender chicken breasts, fettuccine, garlic-Parmesan alfredo sauce, and a spicy kick!

Prep Time15

Cook Time20

Total Time35

Course: Dinner, Main Course

Cuisine: American, cajun, Italian

Servings: people

Calories: 817kcal

Author: Becky Hardin

Equipment

Large, deep-set skillet or Dutch Oven

Ingredients

16 ounces dry pasta 1 box*
1½ pounds boneless, skinless chicken breasts sliced thin**
1 tablespoon Cajun seasoning ***
1 tablespoon vegetable oil
4 tablespoons unsalted butter ½ stick
3 cloves garlic minced
2 cups heavy cream room temperature****
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup grated parmesan cheese plus more, for serving
chopped fresh parsley optional, for serving

Instructions

Cook the pasta to al dente according to the package directions. Drain and set aside.
16 ounces dry pasta
Season the chicken with Cajun seasoning.
1½ pounds boneless, skinless chicken breasts, 1 tablespoon Cajun seasoning
Heat the oil in a large skillet over medium high heat. Once heated, add in the chicken breasts, and cook for 4-5 minutes on each side, until browned and cooked through. Transfer to a plate to let rest.
1 tablespoon vegetable oil
Melt the butter in the skillet. Add in the garlic and let it cook for 30 seconds. Add in the heavy cream, salt, and pepper.
4 tablespoons unsalted butter, 3 cloves garlic, 2 cups heavy cream, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
Bring the mixture to a boil. Then, simmer for a few minutes. Stir in the grated Parmesan.
½ cup grated parmesan cheese
Stir in the pasta until fully coated.
Slice the chicken into strips. Then, place on top of the pasta. Top with fresh chopped parsley and grated Parmesan.
chopped fresh parsley

Notes

*Fettuccine, penne, spaghetti, rotini, or just about any pasta can be used for this dish.

**Thin-sliced chicken breasts work best because they cook through quickly. If using chicken thighs, pound them thin, and add 2-3 minutes per side to the cook time.

***If you don't have Cajun seasoning, mix ¾ teaspoon ground paprika; ½ teaspoon each of kosher salt and garlic powder; ¼ teaspoon each of black pepper, onion powder, oregano, and cayenne pepper; and ⅛ teaspoon of dried thyme.

****For a lighter sauce, you can use half-and-half, but it won't turn out as thick or creamy.

Tips:

I recommend using a large, deep-set skillet (or Dutch oven) to make this a one pot recipe. I boil the pasta, cook the chicken, and make the sauce all in one pan. If you don't have a pot that works for everything, boil the pasta separately.
If you can't find thin sliced chicken breasts, slice larger breasts into cutlets with a sharp knife.
Pat the chicken dry to help the seasoning better adhere.
Properly cooked chicken breasts should register 165°F on an instant-read thermometer.
Make sure the cream is at room temperature so it doesn't curdle when it comes into contact with the hot pan.
I recommend using freshly grated Parmesan over the pre-grated kind since it melts better and doesn't have that gritty starch coating.
For an even thicker sauce, you can stir in a slurry of 1 tablespoon cornstarch and 1 tablespoon cold water before adding the noodles. Simmer until thickened to your liking.

Crockpot Instructions: Place the seasoned chicken in the bottom of your crockpot. Chop the butter into cubes and scatter over top along with the garlic, salt, and pepper. Pour over the heavy cream and 1 cup of chicken broth. Cover and cook on HIGH for 1-2 hours, or until chicken is 165°F. Remove the chicken, then add the Parmesan and pasta, and cook for another 20 minutes. Add back the chicken, toss, and serve.

Make-Ahead: You can cook the chicken breasts up to 1 day ahead. Gently reheat in the microwave or on the stovetop before adding to the freshly cooked pasta and sauce.

Storage: Store creamy cajun chicken pasta in an airtight container in the refrigerator for up to 3 days.

Nutrition