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Cajun Chicken Alfredo
  • Italian
  • Dinner
  • Main
  • Comfort Food
  • Spicy

Cajun Chicken Alfredo

Cajun Chicken Alfredo is a bold twist on a classic comfort dish, combining rich, creamy Alfredo sauce with the smoky heat of blackened Cajun chicken. Perfectly seasoned chicken breasts are seared to create a flavorful crust, then baked to juicy perfection. Meanwhile, a velvety sauce made with heavy cream, garlic, and a touch of dry white wine is simmered to enhance its depth. Sun-dried tomatoes add a subtle sweetness, while freshly grated Parmigiano-Reggiano ties it all together. Tossed with tender fettuccine and finished with a sprinkle of scallions, this dish delivers the perfect balance of spice, creaminess, and heartiness—ideal for a cozy family dinner or a special occasion.

4.0By Russell Toris
Prep
20 min
Cook
25 min
Total
45 min
Servings
4
Difficulty
Easy

Instructions

  1. Preheat the oven and heat the skillet

    Preheat the oven to 350°F. Heat a large cast-iron skillet over high heat.

  2. Season and sear the chicken

    Dredge the chicken breasts in Cajun seasoning, ensuring they are evenly coated. Place the chicken in the hot cast-iron skillet and sear for 2 to 3 minutes per side until blackened.

  3. Finish the chicken in the oven

    Transfer the chicken to a baking sheet and bake in the oven for 10 minutes.

  4. Cook the pasta

    Bring a large pot of water to a boil. Once boiling, add kosher salt. Cook the fettuccine according to the package directions until al dente, then drain and set aside.

  5. Start the Alfredo sauce

    Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 2 to 3 minutes until lightly browned.

  6. Deglaze and reduce the cream

    Stir in the dry white wine, scraping the bottom of the pan to deglaze. Pour in the heavy cream and bring to a gentle simmer, cooking until the sauce is reduced by half.

  7. Slice the chicken

    Remove the chicken from the oven and slice into thin strips on the bias.

  8. Finish the sauce

    Add the sun-dried tomatoes and sliced chicken to the sauce, stirring to combine. Once the sauce reaches the desired consistency, mix in ½ cup of Parmigiano-Reggiano, salt, and black pepper. Stir well.

  9. Toss the pasta

    Toss the cooked fettuccine with the sauce until evenly coated.

  10. Garnish and serve

    Serve on large plates and garnish with scallions and the remaining ¼ cup of Parmigiano-Reggiano.

R

Recipe by

Russell Toris

@russell-toris