Description
This Cajun Chicken Alfredo brings bold spice and creamy comfort together in a 30-minute one-skillet dinner. Juicy seared chicken, garlicky cream sauce, and pasta all tossed in rich Cajun flavor—it’s weeknight gold.
Ingredients
Scale
- 8 oz linguine (or your favorite pasta)
- 2 boneless skinless chicken breasts
- 2 tsp olive oil
- 2 Tbsp unsalted butter
- 1 ½ to 2 Tbsp Cajun seasoning, divided (or to taste)
- 3 garlic cloves, minced
- 2/3 cup diced tomatoes (optional)
- 1 ½ cups heavy whipping cream
- ½ cup grated parmesan cheese
- 2 Tbsp fresh parsley, chopped
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup pasta water, then drain.
- Pound chicken breasts to even thickness. Season with 1 ½ Tbsp Cajun seasoning, salt, and pepper. Heat olive oil in a skillet over medium-high. Sear chicken until golden and cooked through (165°F internal temp). Remove, slice into strips, and keep warm.
- In the same skillet over medium, melt butter and sauté garlic for 30–60 seconds. Add diced tomatoes and sauté 2 minutes (if using). Add heavy cream, remaining Cajun seasoning, and parmesan. Stir and bring to a simmer until sauce thickens slightly.
- Add cooked pasta and sliced chicken to the sauce. Toss to coat and heat through. Add reserved pasta water if needed to loosen sauce.
- Top with extra parmesan and chopped parsley. Enjoy hot!
Notes
Adjust Cajun seasoning to control spice. Use half and half for a lighter version. Add veggies like broccoli or spinach for a boost. Leftovers reheat well with a splash of cream or milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Plat Principal
- Method: À la poêle
- Cuisine: Américaine
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 3g
- Sodium: 680mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 135mg