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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!
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 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 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.
FAQs
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.
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.
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.
Serving Suggestions
- Bread. Carbs and carbs just seem to go best together! Copycat Texas Roadhouse Rolls, Easy Garlic Knots, and Garlic Herb Parker House Rolls would be great to sop up all that delicious creamy Alfredo sauce.
- Salad. Balance the creamy pasta with a side salad. A Quick Basic Chopped Salad is a refreshing addition to this pasta dish.
- Roasted vegetables. Another great balance of flavors and nutrients would be roasted vegetables! Roasted Delicata Squash, Roasted Parmesan Carrots, Roasted Honeynut Squash, and Roasted Cauliflower are some vegetables to add to the side.
Cajun Chicken Alfredo Pasta
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- In the meantime, slice chicken into smaller pieces. Add the pasta to the sauce and toss to coat.
- 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.
- Remove from heat and serve hot!
This looks so good. We love us some Chicken Alfredo. I’ve never made it with Cajun seasoning, but that sounds awesome.
I think alfredo is definitely one of those dishes that needs to be full fat! Looks so good and creamy.
It really is a pain in the ass when it rains. I made soup last night and it was about 4:30 PM and the natural light was just done for the day. Ugh.
And I’m totally not judging you about the Olive Garden thing. Why? Because I was the same way. I would never step foot in an Olive Garden now but I used to love that place, and every time I went, I ate way too much food than my body could handle.
Ohhh! At the moment I cannot eat half of the ingredients in this, and you have me drooling in front of my screen! Argh!
You know this is so strange but I actually had a dream about this very dish last night! No joke. Cajun chicken and everything, except that in my dream, it was chargrilled and a little crusty on the outside.
Don’t apologize for full-fat recipes! I love ’em! :)
I love this unique take on alfredo!!
Daaaaaang girl! This looks awesome! I looooove me some cajun chicken and alfredo sauce? I.love.it. but I don’t let myself eat it haha. I would change that for this. Make me dinner? :)
What a gorgeous post! Creamy and delicious.
This looks so creamy and delicious! Absolutely decadent, love it!