Spicy Cajun Chicken Alfredo Pasta Everyone Loves – Creamy, Bold, and Weeknight-Friendly

This is the pasta you make when you want something cozy, creamy, and just a little fiery. Tender Cajun-spiced chicken, silky Alfredo sauce, and perfectly cooked pasta come together in one pan. It’s rich but balanced, with a kick that keeps every bite interesting.

The best part? It’s weeknight-easy and feels like a restaurant dish. Make it once, and it’ll be a regular in your rotation.

Print Recipe

Spicy Cajun Chicken Alfredo Pasta Everyone Loves - Creamy, Bold, and Weeknight-Friendly

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Servings: 4 servings

Ingredients

• 12 oz fettuccine or penne
• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2–3 tbsp Cajun seasoning (plus more to taste)
• 1 tsp smoked paprika (optional, for extra depth)
• 1 tsp garlic powder
• 1/2 tsp kosher salt, plus more for pasta water
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup whole milk (or use more cream for extra richness)
• 1 cup freshly grated Parmesan cheese
• 1/2 cup reserved pasta water (as needed)
• Juice of 1/2 lemon (optional, brightens the sauce)
• Red pepper flakes, to taste
• Fresh parsley or green onions, chopped, for garnish

Instructions

• Boil the pasta: Bring a large pot of salted water to a boil.Cook pasta until just shy of al dente. Reserve 1/2 cup pasta water and drain.
• Season the chicken: Pat chicken dry. Toss with Cajun seasoning, smoked paprika, garlic powder, salt, and pepper until evenly coated.
• Sear the chicken: Heat olive oil in a large skillet over medium-high.Add chicken in a single layer and cook 3–4 minutes per side until browned and cooked through. Transfer to a plate.
• Start the sauce: Reduce heat to medium. Add butter to the same skillet.Stir in garlic and cook 30 seconds until fragrant, scraping up browned bits.
• Creamy base: Pour in heavy cream and milk. Simmer gently for 2–3 minutes, stirring. Do not boil.
• Add cheese: Off heat or on low, whisk in Parmesan until melted and smooth.If thick, loosen with a splash of reserved pasta water.
• Combine: Add pasta and chicken to the skillet. Toss until coated and glossy. Add a squeeze of lemon if using, and adjust salt, pepper, and Cajun seasoning.
• Finish: Sprinkle red pepper flakes for extra heat.Garnish with parsley or green onions. Serve hot.

Why This Recipe Works

• Bold seasoning meets creamy sauce: Cajun spices add heat and depth, while the Alfredo sauce mellows everything into a smooth, comforting finish.
• High-heat sear on the chicken: A quick sear locks in juices and creates browned bits that flavor the sauce.
• Starch from the pasta water: A splash helps the sauce cling to the noodles for a silky, restaurant-style texture.
• Simple pantry ingredients: You likely have most of this on hand, and it all cooks in under 40 minutes.

Ingredients

• 12 oz fettuccine or penne
• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2–3 tbsp Cajun seasoning (plus more to taste)
• 1 tsp smoked paprika (optional, for extra depth)
• 1 tsp garlic powder
• 1/2 tsp kosher salt, plus more for pasta water
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup whole milk (or use more cream for extra richness)
• 1 cup freshly grated Parmesan cheese
• 1/2 cup reserved pasta water (as needed)
• Juice of 1/2 lemon (optional, brightens the sauce)
• Red pepper flakes, to taste
• Fresh parsley or green onions, chopped, for garnish

How to Make It

1. Boil the pasta: Bring a large pot of salted water to a boil.

   Cook pasta until just shy of al dente. Reserve 1/2 cup pasta water and drain.

2. Season the chicken: Pat chicken dry. Toss with Cajun seasoning, smoked paprika, garlic powder, salt, and pepper until evenly coated.
3. Sear the chicken: Heat olive oil in a large skillet over medium-high.

   Add chicken in a single layer and cook 3–4 minutes per side until browned and cooked through. Transfer to a plate.

4. Start the sauce: Reduce heat to medium. Add butter to the same skillet.

   Stir in garlic and cook 30 seconds until fragrant, scraping up browned bits.

5. Creamy base: Pour in heavy cream and milk. Simmer gently for 2–3 minutes, stirring. Do not boil.
6. Add cheese: Off heat or on low, whisk in Parmesan until melted and smooth.

   If thick, loosen with a splash of reserved pasta water.

7. Combine: Add pasta and chicken to the skillet. Toss until coated and glossy. Add a squeeze of lemon if using, and adjust salt, pepper, and Cajun seasoning.
8. Finish: Sprinkle red pepper flakes for extra heat.

   Garnish with parsley or green onions. Serve hot.

Keeping It Fresh

• Storage: Refrigerate leftovers in an airtight container for up to 3 days.
• Reheating: Warm gently on the stove with a splash of milk or water to loosen the sauce. Avoid high heat to prevent splitting.
• Make-ahead tips: Cook chicken and measure sauce ingredients ahead.

  Boil pasta fresh for best texture, or undercook by 1 minute if reheating later.

Why This is Good for You

• Protein-packed: Chicken adds lean protein to keep you satisfied.
• Customizable heat: Spice can help wake up your palate and reduce the need for extra salt.
• Balanced energy: Pairing protein with pasta gives steady energy. Add veggies like spinach or bell peppers for extra fiber and vitamins.

What Not to Do

• Don’t boil the cream: High heat can cause the sauce to separate and feel greasy.
• Don’t skip seasoning the chicken: The spice crust is key to flavor.
• Don’t overcook the pasta: It will continue to soften in the sauce.
• Don’t use pre-shredded Parmesan: It often contains anti-caking agents and won’t melt as smoothly.

Variations You Can Try

• Blackened shrimp Alfredo: Swap chicken for shrimp and sear 1–2 minutes per side.
• Lighter sauce: Use half-and-half and add 2 oz light cream cheese for body.
• Veggie boost: Stir in sautéed bell peppers, mushrooms, or baby spinach.
• Extra smoky: Add andouille sausage slices with the chicken.
• Gluten-free: Use gluten-free pasta and check your Cajun seasoning for hidden gluten.
• Dairy-free twist: Use coconut milk and a dairy-free Parmesan-style cheese; thicken with a cornstarch slurry if needed.

FAQ

How spicy is this dish?

It has a gentle kick from Cajun seasoning and red pepper flakes. For less heat, use a mild Cajun blend and skip the flakes.

For more, add extra seasoning to taste.

Can I use pre-cooked chicken?

Yes, but sear it briefly with a little oil and Cajun seasoning to add flavor and warmth before adding to the sauce.

What pasta shape works best?

Fettuccine is classic, but penne, rigatoni, or rotini grab the sauce nicely. Use what you have on hand.

Why did my sauce turn grainy?

Usually it’s from high heat or pre-shredded cheese. Keep heat low when adding Parmesan and use freshly grated cheese.

Can I make it without heavy cream?

You can use half-and-half, or a mix of milk and a little cream cheese for body.

Simmer gently and adjust with pasta water.

How do I thicken a thin sauce?

Simmer it a bit longer over low heat, add a touch more Parmesan, or whisk in a small knob of cream cheese to stabilize.

Wrapping Up

This Spicy Cajun Chicken Alfredo Pasta is creamy, bold, and easy enough for any night of the week. With a few pantry staples and smart technique, you’ll get silky sauce, juicy chicken, and big flavor. Keep the heat level right for your crew, toss in a veggie or two, and dinner’s done.