# Cajun Chicken Alfredo

Cajun Chicken Alfredo takes 40 min (15 min prep, 25 min cooking) and serves 4.

Recipe by Zachs.foods · original: https://www.facebook.com/share/r/1Dm8J49QxP/  
Cuisine: American · Dish: Pasta  
On Meez: https://meezenplace.app/recipes/cajun-chicken-alfredo-recipe (with step-by-step Cook Mode)

A creamy, spicy Cajun-seasoned chicken pasta tossed in a rich Alfredo sauce.

## Ingredients (serves 4)

- 2 boneless skinless chicken breasts
- 8 oz fettuccine pasta
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt to taste
- 1–2 tablespoons Cajun seasoning
- Pepper to taste

## Steps

1. Season chicken breasts generously with Cajun seasoning.
2. Cook chicken in a skillet over medium-high heat until fully cooked and no longer pink inside, about 6-8 minutes per side.
3. Remove chicken from skillet and let rest.
4. Slice the rested chicken into strips.
5. Cook fettuccine pasta according to package instructions until al dente.
6. Drain the cooked pasta.
7. In the same skillet, melt butter and sauté garlic until fragrant, about 1 minute.
8. Add heavy cream and bring to a gentle simmer.
9. Stir in Parmesan cheese until melted and sauce is smooth.
10. Season sauce with salt and pepper to taste.
11. Toss cooked pasta in the Alfredo sauce until well coated.
12. Top pasta with sliced Cajun chicken and serve immediately.

## Good to know

### Swaps

- No fresh garlic? Use 1/4 teaspoon garlic powder, stirred into the cream, in place of the 2 cloves.
- No Cajun seasoning blend? Mix paprika, garlic powder, onion powder, cayenne and dried oregano as a stand-in.

### Storing it

Store leftovers in an airtight container in the fridge for 3–4 days. Reheat gently on the stovetop with a splash of cream or milk until steaming hot.

### Making it ahead

The chicken can be seasoned and cooked up to a day ahead, then sliced and stored in the fridge until ready to top the pasta.