This post may contain affiliate links. Please read our disclosure policy.

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
Email Yourself This Recipe!
Get the recipe link sent to your inbox! PLUS, we’ll send you fresh recipes weekly!
Please enable JavaScript in your browser to complete this form.

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

FAQs

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

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.
    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!
Email Yourself This Recipe!
Get the recipe link sent to your inbox! PLUS, we’ll send you fresh recipes weekly!
Please enable JavaScript in your browser to complete this form.

Nutrition

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.

You May Also Like...

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




45 Comments

  1. Dr. Bj Tellis says:

    Celebratiing 50yrs as a private chef. Cooking is my passion. I’ve had the pleasure of cooking for 5 ministers.. I have a Doctorate degree in Christian ministry and. my #1 love is Christian ministry,and preaching is my ultimate passion but enough about me your recipes and photography are so awesome! They are easy to read and follow..Thanx for sharing

  2. Anna @ hiddenponies says:

    This looks so delicious – perfect comfort food for any day! Love your photos, as usual!

  3. Julia {The Roasted Root} says:

    I love watching Rachel Ray, and yeah, she can be a bit irritating sometimes, especially when she uses made up words like “juuj” or whatever that thing is. Your recipe looks fantastic, comforting and satisfying. Nice work, woman!

  4. Sally @ sally's baking addiction says:

    what a perfect spring recipe. the cajun makes it even better!

  5. kristy lynn @ Gastronomical Sovereignty says:

    Oh honey – i’m so glad you didn’t fat-out on me. I made Alfredo no too long ago and almost died it was so good. i’m proud of you, sister. :)

    PS. also horray re: daylight hours on weekends for taking pictures.

    Happy SRC reveal day (belated) from a group D member!

  6. Deborah says:

    My husband’s favorite is alfredo, and I love the Cajun twist. It’s a win/win for us!!

  7. Maria @ Orchard Bloom says:

    I love sneaking cajun spice into lots of things. This looks great!

  8. Deanna says:

    I don’t eat alfredo anything very often, so when I do I want the full fat version. Sure it means some extra time in the gym, but I think its worth it.

  9. Aimee @ ShugarySweets says:

    Oh my this is right up our alley. THanks Julie!!

  10. Baking Serendipity says:

    I love alfredo sauces too! My husband orders the Tour of Italy often at Olive Garden, and it’s always what I steal from his plate! Your dish looks so, so good. That cajun seasoning is the perfect pairing!