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Creamy Cajun chicken Alfredo with blackened chicken, garlicky parmesan sauce, and fettuccine for a bold weeknight pasta.
This Cajun chicken Alfredo leans into bold flavors: blackened chicken, garlic-rich cream sauce, and ribbons of fettuccine that soak up every bit of heat and cheese. It is the kind of pasta that feels indulgent, yet it comes together in one skillet and a pot of boiling water. The method is straightforward, and the flavor payoff is big. By searing the chicken in a well-seasoned pan, you get a smoky crust that perfumes the sauce once the butter and garlic go in.
The spice blend brings smoky paprika, gentle heat, and a savory backbone that plays well with the creamy sauce. Parmesan adds salt and nutty depth, while garlic keeps the sauce aromatic rather than heavy. The pasta ties it together with a silky, glossy finish once you add a splash of starchy water to emulsify the sauce.
Chicken breasts cook quickly and take on a dark, flavorful crust from the Cajun seasoning. Butter and heavy cream form the classic Alfredo base, while garlic adds warmth and aroma. Parmesan is the key to a smooth sauce, so grate it finely for easy melting. A splash of cooking wine is optional, but it helps lift the browned bits from the pan and adds subtle acidity.
Season the chicken generously and let it sit for a few minutes to hydrate the spices. Sear in hot oil until the surface is dark and fragrant, then finish with butter and garlic so the pan is infused with flavor. Cook the pasta just shy of al dente, then build the sauce in the same skillet. Heavy cream and parmesan melt together into a smooth coating, and a few spoonfuls of pasta water tighten the emulsion. Slice the rested chicken and lay it over the pasta so the juices mingle with the sauce.
Keep the heat steady when you brown the chicken so the spices toast without burning. If the garlic starts to color too quickly, lower the heat and add the cream sooner. Grate parmesan yourself; pre-shredded cheese can make the sauce grainy. If the sauce thickens too much, loosen it with pasta water rather than more cream to keep the flavor balanced.
Use boneless chicken thighs for a juicier bite. Swap fettuccine for penne or rigatoni if you prefer a shorter pasta. For a lighter profile, use half-and-half instead of heavy cream, or add roasted red peppers and spinach to stretch the sauce without changing the flavor. If you are sensitive to heat, reduce the cayenne in the seasoning blend.
You can mix the Cajun seasoning up to a month ahead and store it in a jar. Cook the chicken in advance and refrigerate for up to three days; rewarm it gently in the sauce so it stays tender. The pasta is best fresh, but leftovers reheat well with a splash of water in a covered skillet.
Buy chicken in family packs and freeze portions for quick meals. Parmesan rinds can be simmered in the sauce for extra flavor, then removed before serving. If heavy cream is pricey, use half-and-half and add a small knob of butter at the end to finish.
To cut saturated fat, use a smaller amount of butter and replace half the cream with low-fat milk thickened with a teaspoon of cornstarch. Choose chicken breasts and keep the parmesan portion modest. These changes still deliver a creamy sauce with less overall richness.
Creamy Cajun chicken Alfredo with blackened chicken, garlicky parmesan sauce, and fettuccine for a bold weeknight pasta.

Use room temperature cream to prevent curdling.
Rest the chicken before slicing for juicier results.
Reserve pasta water to adjust sauce consistency.
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Flatten chicken breasts for even cooking.
Coat with olive oil and Cajun seasoning until fully covered.
Let rest at room temperature before cooking.
Boil salted water and cook fettuccine until just shy of al dente.
Reserve 1 cup of pasta water, drain, and drizzle with olive oil.
Heat avocado oil in a skillet over medium-high heat.
Sear chicken 3 to 4 minutes per side until blackened.
Add butter and garlic, basting until cooked through.
Remove and rest before slicing.
Deglaze pan with cooking wine, if using.
Melt butter and saute garlic for 2 minutes.
Stir in heavy cream and parmesan.
Simmer until smooth, thinning with pasta water if needed.
Toss cooked pasta into the sauce.
Slice rested chicken and arrange on top.
Garnish with parsley or extra parmesan.
10/8/2025
I added mushrooms and it felt like a restaurant plate.
10/1/2025
Sauce stayed silky with the pasta water tip. Great weeknight meal.
9/25/2025
The spice level was perfect once I reduced the cayenne.
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Serving Size: 1 plate (about 350g)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Jalalsamfit (adapted by JojoM)