Cajun Chicken Alfredo Recipe

Prep and season chicken

Slice the chicken breasts into 1/2-inch thick strips or bite-sized pieces. In a bowl, toss the chicken with 2 tsp Cajun seasoning, 1 tsp salt, and 1 tsp black pepper until evenly coated.

Sear chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When oil is shimmering, add the seasoned chicken in a single layer (work in batches if necessary). Sear without moving for 2 minutes to develop color, then stir and cook until cooked through and no longer pink inside, about 3–4 more minutes (internal temp 165°F / 74°C). Remove chicken to a plate and tent with foil.

Bring a large pot of water to a rolling boil and add 1 tablespoon salt. Add 12 oz fettuccine and cook until al dente according to package instructions (usually 8–11 minutes). Before draining, reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

In the same skillet used for the chicken (wipe out any burnt bits, leave fond), reduce heat to medium and add 2 tablespoons unsalted butter. When butter melts, add 1/2 cup thinly sliced red onion and sauté until softened and translucent, about 3–4 minutes.

Add 3 minced garlic cloves and cook, stirring, until fragrant, about 30–45 seconds — do not let the garlic brown.

Lower heat to medium-low. Add 1 cup heavy cream and 1/2 cup whole milk to the skillet, stirring to combine with the butter, onion, and garlic. Bring the mixture to a gentle simmer (do not boil).

Add 2 tablespoons softened cream cheese and whisk until smooth and incorporated into the cream mixture.

Gradually whisk in 1 cup freshly grated Parmesan cheese, a little at a time, until melted and the sauce is smooth. If the sauce becomes too thick, add up to the reserved 1/2 cup pasta water, a tablespoon at a time, until you reach a silky consistency.

Stir in 1 teaspoon fresh lemon juice and 1 teaspoon hot sauce (if using). Taste the sauce and season with additional Cajun seasoning to taste (start with 1/2 tsp) and adjust salt and pepper as needed. Keep the sauce warm over the lowest heat.

Add the cooked fettuccine directly into the skillet with the sauce. Toss gently with tongs to coat the pasta thoroughly. If the sauce needs loosening, add another tablespoon of reserved pasta water.

Return the cooked Cajun chicken to the pan and gently fold it into the sauced pasta, allowing the chicken to reheat for 1–2 minutes and pick up the flavors.

Remove from heat. Taste and adjust seasoning one final time. Transfer to a serving platter or plates, garnish with additional freshly grated Parmesan (to taste) and thinly sliced scallions (2 each) for color and a mild onion bite. Serve immediately.