This Cajun Chicken Alfredo is the perfect balance of rich, creamy, sweet, and spicy! Bow tie pasta is tossed in homemade alfredo sauce and topped with tender spiced chicken.
- Garlic Powder, Onion Powder, Paprika, Salt, Dried Oregano, Dried Thyme, Cayenne Pepper, Red Pepper Flakes, and Ground Black Pepper – makes up a homemade sweet and spicy Cajun seasoning to flavor both the chicken AND the Alfredo sauce!
- Chicken Breasts – I use boneless and skinless chicken breasts.
- Cajun Seasoning – gives the chicken those classic Cajun flavors.
- Olive Oil – used to cook and add moisture to the chicken.
- Unsalted Butter – used to cook the garlic and add flavor depth to the sauce.
- Minced Garlic – adds a subtle nutty kick of flavor.
- Cajun Seasoning, Italian Seasoning and Dried Basil – Italian seasoning and dried basil give the sauce that classic Alfredo flavor while Cajun seasoning adds an extra kick!
- Heavy Cream – an ultra creamy base for the Alfredo sauce.
- Parmesan – I like to use freshly shaved parmesan so it’s smoother and meltier in the sauce.
- Pasta – whatever shape you like! I used bow ties.
- Pasta Water – as needed to help thin out the alfredo sauce.
- Green Onions – for serving, if desired.
How to make
There are three parts of today’s recipe: the Cajun seasoning, the chicken, and the pasta…and it all comes together in just 1 hour!
- Whisk together garlic powder, onion powder, paprika, salt, oregano, thyme, cayenne pepper, red pepper flakes, and pepper in a bowl and set aside. This is your Cajun seasoning.
- Season the chicken breasts evenly with half of your Cajun seasoning.
- Heat oil in a large non-stick pan over medium heat then add in chicken. Cook on one side for 4 minutes then flip the chicken and cook for an additional 2 minutes.
- Cover the pan with a tight fitting lid, reduce the heat to low, and cook for 10-15 additional minutes.
- Remove and set aside to slice after 10 minutes of resting. Drain the pan to make the Alfredo sauce.
- Melt butter in the pan over medium-low heat then add in garlic, the rest of the Cajun seasoning, Italian seasoning, and dried basil. Cook, whisking constantly, for 30 seconds.
- Whisk in the heavy cream then bring to a simmer. Simmer for 1-2 minutes, whisking constantly.
- Reduce the heat to low then whisk in cheese, little bits at a time, until fully melted.
- Stir in cooked pasta then serve with sliced chicken and enjoy!
What’s in cajun seasoning?
Cajun seasoning is made up of garlic powder, onion powder, paprika, salt, dried oregano, dried thyme, cayenne pepper, red pepper flakes, and ground black pepper.
It’s sweet, spicy, and takes this chicken alfredo to a whole new level of flavor!
Is cajun chicken alfredo spicy?
Cajun chicken is slightly spicy from the cayenne pepper, red pepper flakes, and black pepper in the Cajun seasoning, although the creaminess of the alfredo sauce does help tamp the spice.
If you have a low heat tolerance you can lessen the amounts or omit them entirely!
- Use another protein. Try my cajun shrimp pasta, my cajun shrimp and chorizo pasta, or my one pot turkey cajun pasta.
- Add veggies. Mix in cooked bell peppers, onion, spinach, mushrooms, zucchini, broccoli, you name it.
- Use a different pasta. I love bow tie pasta but any small pasta shape will work. Don’t forget to cook it first.
What to serve with cajun chicken alfredo
This cajun chicken alfredo is delicious on its own but I love to serve it up with some classic side dishes!
How to store
Leftover cajun chicken alfredo will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.
To reheat, thaw in the fridge if frozen then microwave or warm on the stove with a splash of cream to thin.
Cajun Chicken Alfredo
Equipment for this recipe
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper omit or reduce if you don’t like spice
- 1/2 teaspoon red pepper flakes omit or reduce if you don’t like spice
- 1/4 teaspoon ground black pepper
- 4 (8 oz) boneless, skinless chicken breasts
- 1/2 cajun seasoning from above
- 1/4 cup extra virgin olive oil
- 1/4 cup unsalted butter
- 1 tablespoon minced garlic
- 1/2 cajun seasoning from above
- 1 teaspoon Italian seasoning
- 1/4 teaspoon dried basil
- 1 pint heavy cream
- 1 cup freshly shaved parmesan
- 1 (16 oz) box pasta cooked al denté according to package directions, we used bow-tie
- Pasta water as needed for thinning
- Green onions for serving
- Place garlic powder, onion powder, paprika, salt, oregano, thyme, cayenne pepper, red pepper flakes, and pepper in a bowl and whisk to combine.
- Set aside.
- Season chicken breasts evenly with half the cajun seasoning.
- Heat oil in a LARGE non-stick pan over medium heat.
- Once hot, add chicken and cook on one side for 4 minutes - don’t touch it.
- Flip the chicken, then cook for an additional 2 minutes.
- Cover the pan with a tight fitting lid and reduce the heat to low.
- Cook for 10-15 minutes or until the chicken has reached an internal temperature of 165 degrees F.
- Remove chicken and set aside. Slice after 10 minutes or so of resting.
- Drain the pan, then make the Alfredo sauce.
- Melt butter in the pan over medium low heat.
- Once melted, add in garlic, remaining cajun seasoning, Italian seasoning, dried basil and cook, whisking constantly, for 30 seconds.
- Slowly whisk in the heavy cream.
- Bring to a simmer, and simmer for 1-2 minutes, whisking constantly to thicken slightly.
- Reduce the heat to low, and whisk in the cheese, little by little, until fully melted. Do this slowly to avoid clumping and graininess.
- Stir in the cooked pasta, then taste and re-season, if necessary.
- Garnish with green onions, if desired, serve with the chicken and enjoy!
*Note: Nutrition information is estimated and varies based on products used.