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

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  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.