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Cajun Chicken Alfredo Pasta

Cajun Chicken Alfredo Pasta

Cajun chicken alfredo pasta with smoky seared chicken and creamy parmesan sauce in 30 minutes. Easy weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 720
Ingredients Method Notes

Ingredients
  

  • 1.25 lbs boneless skinless chicken breast sliced into cutlets
  • 2 tbsp cajun seasoning divided
  • 2 tbsp olive oil
  • 12 oz fettuccine
  • 3 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1.5 cups heavy cream
  • 1 cup freshly grated parmesan plus more for serving
  • 1 tsp smoked paprika
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 tbsp fresh parsley chopped, for garnish

Method
 

  1. **Boil.** Bring a large pot of salted water to a boil. Cook fettuccine 1 minute under package time, then reserve 1 cup pasta water and drain.
  2. **Season.** Pat chicken dry and rub with 1.5 tbsp cajun seasoning, salt, and pepper. Heat olive oil in a 12 inch skillet over medium high heat.
  3. **Sear.** Cook chicken 4 to 5 minutes per side until deeply golden and 165F inside. Transfer to a plate and rest 5 minutes.
  4. **Build.** Reduce heat to medium. Melt butter in the same pan and add garlic. Cook 30 seconds until fragrant.
  5. **Cream.** Pour in heavy cream and remaining cajun seasoning plus smoked paprika. Simmer 2 minutes to thicken slightly.
  6. **Toss.** Off heat whisk in parmesan until smooth. Add cooked pasta and toss, splashing in pasta water as needed for a silky sauce.
  7. **Serve.** Slice chicken and lay over the pasta. Garnish with parsley and extra parmesan.

Notes

Pat the chicken dry before seasoning so the cajun spices stick instead of sliding off. Use heavy cream not half and half. Half and half can split when it hits a hot pan. Reserve 1 cup pasta water before draining. A splash loosens the sauce if it tightens.