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- 2 boneless, skinless chicken breasts - 2 tablespoons Cajun seasoning - 8 ounces fettuccine pasta - 1 tablespoon olive oil - 2 cloves garlic, minced - 1 cup heavy cream - ½ cup grated Parmesan cheese - 1 cup baby spinach - Salt and pepper to taste - Chopped parsley for garnish Gather these fresh ingredients to make your Cajun Chicken Alfredo Pasta. Each item plays a key role in creating that rich, zesty flavor. The chicken is the star, seasoned with Cajun spice for that kick. Fettuccine adds a nice texture, and the heavy cream gives the dish its signature creaminess. - Calories per serving: About 600 calories - Protein, fat, and carbohydrates breakdown: - Protein: 35g - Fat: 30g - Carbohydrates: 50g - Potential dietary considerations: This dish contains dairy and gluten. Adjust if needed. {{ingredient_image_1}} - Seasoning the chicken breasts Start by taking your chicken breasts. Generously sprinkle Cajun seasoning on both sides. Make sure the chicken is well-coated for the best flavor. This step is key to giving your dish that zesty kick. - Boiling the fettuccine pasta In a large pot, bring salted water to a boil. Once boiling, add your fettuccine pasta. Cook according to the package instructions until it’s al dente. This usually takes about 8-10 minutes. After cooking, drain the pasta and set it aside. - Sautéing the chicken Heat a large skillet over medium-high heat and add olive oil. Once the oil is hot, place the seasoned chicken in the skillet. Cook for about 7-8 minutes on each side. The chicken should be golden brown and no longer pink inside. After cooking, remove the chicken and let it rest before slicing. - Making the Alfredo sauce In the same skillet, lower the heat to medium and add minced garlic. Sauté it for about one minute until it smells great. Then, pour in the heavy cream and let it gently simmer. Stir in grated Parmesan cheese until it melts and becomes creamy. This sauce is rich and full of flavor. - Combining pasta with sauce and spinach Add the cooked fettuccine and baby spinach to the skillet. Toss everything together so the pasta is coated with the Alfredo sauce. Cook for another 2-3 minutes until the spinach wilts down. This adds color and nutrients to your dish. - Plating and garnishing the dish Slice the rested chicken into strips and place it on top of the pasta. Season with salt and pepper to taste. Finally, serve the pasta in shallow bowls and sprinkle with more Parmesan cheese and chopped parsley for a fresh touch. This not only looks beautiful but also enhances the flavors. - To avoid overcooking the chicken, use medium-high heat. Cook each side for 7-8 minutes. Check that the chicken is no longer pink inside. - For al dente pasta, boil fettuccine in salted water. Follow package instructions. Taste it a minute before the timer ends to check for doneness. - To get a creamy sauce, add heavy cream slowly. Stir in the Parmesan cheese until it melts. This makes the sauce smooth and rich. - For flavor, try using other cheeses like mozzarella or gouda. They bring a unique twist to your Alfredo sauce. - Serve in shallow bowls for a nice look. Place the sliced Cajun chicken on top of the pasta. - Garnish with extra Parmesan cheese and chopped parsley. This adds color and makes the dish pop. Pro Tips Season Ahead: For best flavor, let the seasoned chicken rest for at least 30 minutes before cooking to allow the spices to absorb. Pasta Perfection: To prevent your fettuccine from sticking together, make sure to stir it gently during the first few minutes of cooking. Creamy Sauce: To achieve a silky Alfredo sauce, add the cheese gradually while stirring continuously to ensure it melts smoothly. Garnish Wisely: Enhance the visual appeal by adding a drizzle of olive oil and a sprinkle of crushed red pepper flakes for a touch of heat and color. {{image_2}} You can swap chicken for shrimp or Cajun sausage. Both add great flavor. Shrimp cooks quickly and adds a nice touch. Cajun sausage gives a bold, spicy taste. For a vegetarian option, try mushrooms or chickpeas. They work well with the sauce and seasonings. If you need gluten-free pasta, choose rice or corn-based options. They cook similarly to regular pasta. You can also use penne or rotini instead of fettuccine. Each type brings a new twist to the dish. Add vegetables like bell peppers or zucchini for more nutrients. They blend well with the sauce and pasta. Adjust the spice level by adding more Cajun seasoning or a dash of hot sauce. This lets you control the heat to your liking. To keep your Cajun Chicken Alfredo Pasta fresh, store it in the fridge. Place it in an airtight container. This helps prevent moisture loss and keeps the flavors intact. Aim to eat leftovers within three days for the best taste. When reheating, keep the pasta creamy. The stovetop works best. Place the pasta in a skillet over low heat. Add a splash of cream or water to help it warm evenly. Stir gently until heated through. If you use a microwave, heat in short bursts. Stir after each minute to avoid hot spots. You can freeze Cajun Chicken Alfredo Pasta, but avoid freezing the cream sauce. It may separate when thawed. Instead, freeze the chicken and pasta separately. When you want to eat it, thaw them in the fridge overnight. Reheat as mentioned above for the best results. To add more heat, use extra Cajun seasoning. You can also add crushed red pepper flakes. If you like it really spicy, try some diced jalapeños. Adding hot sauce to the cream sauce works great too. Adjust each option to your taste. Yes, you can make it ahead of time. Cook the chicken and pasta, then store them separately. Keep the Alfredo sauce in a different container. This way, you can combine them when ready to eat. Reheat each part gently before serving. For sides, consider a fresh salad or garlic bread. Roasted vegetables add great flavor too. You can also serve it with a light soup for balance. Pairing with a crisp white wine enhances the meal nicely. In this post, I shared how to make Cajun Chicken Alfredo Pasta with ease. We covered key ingredients, step-by-step instructions, and helpful tips. You learned about nutrition and variations that keep the dish exciting. Plus, I provided storage info and answers to common questions. Cooking this dish can be fun and rewarding. Enjoy your Cajun Chicken Alfredo Pasta, and don't be afraid to try new flavors!

Cajun Chicken Alfredo Pasta

A creamy and spicy pasta dish featuring Cajun seasoned chicken and fettuccine.
Print Recipe Pin Recipe
Course Main Course
Cuisine Cajun
Servings 4
Calories 600 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 2 tablespoons Cajun seasoning
  • 8 ounces fettuccine pasta
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 0.5 cup grated Parmesan cheese
  • 1 cup baby spinach
  • to taste salt and pepper
  • for garnish chopped parsley

Instructions
 

  • Start by seasoning the chicken breasts generously with Cajun seasoning on both sides.
  • In a large pot of salted boiling water, cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
  • In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken and cook for about 7-8 minutes on each side, or until the chicken is cooked through and no longer pink in the middle. Remove from the skillet and let rest before slicing.
  • In the same skillet, lower the heat to medium and add minced garlic. Sauté for about 1 minute until fragrant.
  • Pour in the heavy cream and bring it to a gentle simmer. Stir in the Parmesan cheese until melted and the sauce is creamy.
  • Add the cooked fettuccine and baby spinach to the skillet, tossing to coat the pasta in the Alfredo sauce. Cook for another 2-3 minutes until the spinach has wilted.
  • Slice the rested chicken, and place it on top of the pasta.
  • Season with salt and pepper to taste, and toss gently to combine.

Notes

Serve in shallow bowls with extra Parmesan and parsley for garnish.
Keyword Alfredo, Cajun, chicken, creamy, pasta