Description
This Cheesy Cajun Alfredo Pasta Chicken combines Cajun spice with velvety Parmesan cream sauce and tender chicken for a bold, comforting dinner in just 35 minutes.
Ingredients
Scale
- 2 large chicken breasts, cut into strips
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 8 oz fettuccine pasta
- 2 tablespoons butter
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- ½ teaspoon paprika
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook pasta: Boil salted water, cook fettuccine until al dente, then drain and reserve some pasta water.
- Season chicken: Rub strips with Cajun seasoning.
- Sear chicken: In olive oil over medium-high heat, cook chicken until golden and cooked through; remove and set aside.
- Sauté aromatics & peppers: Melt butter in same skillet, cook garlic until fragrant, then add red & yellow bell peppers and sauté 3–4 minutes.
- Build sauce: Pour in chicken broth and heavy cream, stir and simmer ~5 minutes.
- Add cheese & spices: Stir in Parmesan gradually and paprika until smooth and creamy (thin with pasta water or broth if needed).
- Combine pasta & chicken: Return chicken and pasta into skillet, toss to coat with sauce.
- Season & garnish: Taste and adjust with salt/pepper, then garnish with parsley and extra Parmesan.
Notes
- Adjust Cajun seasoning to control spiciness.
- Use freshly grated Parmesan for better melting.
- If sauce is too thick, thin with reserved pasta water or extra broth.
- Avoid boiling sauce vigorously to prevent separation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner / Pasta
- Method: Stovetop
- Cuisine: Fusion / Cajun-Italian
Nutrition
- Serving Size: 1 plate (approx.)
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 640 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 110 mg