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Cajun chicken Alfredo pasta is an indulgent pasta dish with zesty Cajun-spiced chicken and al-dente pasta tossed in a creamy, spicy sauce that is both comforting and bold. There is so much flavor in every mouthful!

cajun chicken alfredo pasta in cast iron skillet with fresh parsley sprinkled on top
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As a kid, I remember I would take any chance I got to eat pasta Alfredo because it was my favorite pasta in the world. Whenever my parents took us to Olive Garden (hey, it was popular back then, okay?), I would always order the Tour of Italy. I loved that tour, and if you aren’t familiar with it, it was a trio of the most popular Italian dishes on one massive plate. It came with a slice of lasagna, fettuccine Alfredo, and chicken parmesan. I would happily eat the entire plate, and now I’m craving it!

This Cajun chicken alfredo pasta is the definition of cozy and comforting. The creamy sauce is full of bold and zesty flavor thanks to the Cajun chicken and its pan drippings. In every mouthful, you can expect a velvety texture and rich flavor combinations. Every bite is just divine!

ingredients for cajun chicken alfredo

Ingredients for Cajun Chicken Alfredo Pasta

  • Dried fettuccine or spaghetti pasta – these pastas are similar in size so the cook time will be about the same, just follow the instructions on the package! You can use short pastas (penne, rigatoni, etc.) but I think the long pastas work better in this.
  • Butter – unsalted butter so you can control the sodium here.
  • Garlic – the more the better so I think four cloves finely minced would give the best flavor!
  • Cream cheese – make sure to take it out of the refrigerator and have it at room temperature before cooking. It is easier to melt.
  • Milk – whole milk or 2% milk.
  • Parmesan cheese – freshly grated is always best.
  • Salt and pepper
  • Chicken tenderloins – I like using chicken tenderloins because they cook fast and still retain their moisture and juiciness. You can also use boneless skinless chicken thighs.
  • Cajun seasoning – for that extra kick and flavor.
cajun chicken alfredo with sliced chicken on top of pasta in cast iron skillet

Cajun Chicken Alfredo Pasta Variations and Tips

  • Substitute the chicken with shrimp or add shrimp in for extra protein!
  • Add vegetables if you want to bulk up this pasta a bit. My favorite vegetables to add to this alfredo pasta are some roasted vegetables!
  • Make this meatless and omit the chicken altogether.
  • Save some pasta water in case you need to thin out the sauce a bit. The water the pasta is cooked in is starchy and is great to use to thin out the sauce and also helps the sauce stick to the pasta a bit better.
cajun chicken alfredo plated on a grey rimmed plate


What kind of pasta can I use in chicken Alfredo pasta?

Long pastas like fettuccine and spaghetti work better as the creamy sauce gets coated on every last strand of pasta. If you don’t have long pasta at home, you may use penne or rigatoni as a substitute.

Is Cajun seasoning spicy?

Most of the time, yes it is spicy. The chicken is seasoned with it so if you prefer less spicy, just add less onto the chicken. There isn’t actually any in the sauce. The sauce picks up the Cajun flavor from the pan and the chicken.

Can I make this ahead of time?

This pasta dish is best made day of and eaten shortly thereafter.

Storage Instructions

If you have leftovers, you may store in an airtight container in the refrigerator. To reheat, add a bit of liquid (chicken stock or water) into a small pot and reheat the pasta on the stovetop, using the liquid to break up and loosen the thick sauce.

cajun chicken alfredo plated on a grey plate next to a fork, bread slices, and grated parmesan cheese

Serving Suggestions

4.72 from 14 votes

Cajun Chicken Alfredo Pasta

An indulgent pasta dish with zesty Cajun-spiced chicken and al-dente pasta tossed in a creamy, spicy sauce that is both comforting and bold. There is so much flavor in every mouthful!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4


  • 1 pound (454 g) fettuccine or spaghetti pasta
  • 1 pound (454 g) chicken tenderloins
  • ½ tablespoon Cajun seasoning
  • 2 tablespoon (28 g) butter
  • 4 cloves garlic, finely minced
  • 4 ounces (113 g) cream cheese, softened to room temperature, and cut into 1" cubes
  • 1 cup (237 ml) milk
  • 1 cup (100 g) freshly grated Parmesan cheese
  • ½ teaspoon salt
  • ½ teaspoon pepper
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  • In a large pot, bring water to a boil, season with salt and add in your pasta. Cook it according to the instructions on the package, reserving 1 cup of pasta water when done cooking. Drain the pasta and set pasta aside.
  • Season chicken tenderloins with Cajun seasoning on both sides. In a large skillet over medium-high heat, brown and cook your chicken until fully cooked through (internal temperature reaches 165 °F (74 °C)). Remove from skillet and set aside on a plate to cool.
    chicken tenderloins being browned and cooked in a cast iron skillet
  • In the same skillet, melt the butter over medium heat and then add in the garlic. Cook the garlic with the butter for about 2 minutes, until it's nice and fragrant.
    minced garlic cooked in butter in a cast iron skillet
  • Stir in and melt the cream cheese. Switch to a whisk and gradually add in the milk while whisking. Add in the Parmesan cheese and continue whisking until a nice, smooth sauce forms. Add salt and pepper, to taste. Allow sauce to simmer for 5 minutes to thicken slightly.
    cajun alfredo sauce in cast iron skillet
  • In the meantime, slice chicken into smaller pieces. Add the pasta to the sauce and toss to coat.
    spaghetti pasta tossed in cajun alfredo sauce in a cast iron skillet
  • Gently toss the pasta and chicken into the sauce, making sure to coat every bit of pasta and chicken with the sauce. If sauce is too thick, thin it out to your desired consistency with the reserved pasta water.
    sliced chicken tenderloins on top of pasta in a cast iron skillet
  • Remove from heat and serve hot!


Serving: 1serving (400 grams), Calories: 864kcal, Carbohydrates: 90g, Protein: 52g, Fat: 32g, Saturated Fat: 16g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 0.3g, Cholesterol: 241mg, Sodium: 1042mg, Potassium: 908mg, Fiber: 4g, Sugar: 6g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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Recipe Rating


  1. I made this last night and we loved it! I did do some things differently I air fried the tenderloins as I was making the sauce and we used egg noodle fettuccine. My husband cleared his plate super fast and was sad to see that we had only two more servings left because he wanted to eat this all weekend.

  2. ty so much looks won’t let me save recipes on your site..wonder why..i have to pin to pinerest or thankfully..huggzz