Cajun Chicken Alfredo Recipe (Restaurant Quality & Easy!)

Name: Cajun Chicken Alfredo Recipe (Restaurant Quality & Easy!)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Cuisine: American
Ingredients: 1 ½ lb Chicken Breast (1½ pounds boneless skinless chicken breasts); 1 ½ tbsp Cajun Seasoning (1 tablespoon Cajun seasoning (or to taste, (use our homemade salt-free Cajun seasoning recipe or store-bought)) + ½ to 1 tablespoon Cajun seasoning (or to taste, (use our homemade salt-free Cajun seasoning recipe or store-bought)) — up to 1); 1 ¾ tsp Kosher Salt (1½ teaspoons kosher salt (or to taste, (reduce or omit if using store-bought Cajun seasoning with added salt)) + ¼ to ½ teaspoon kosher salt (or to taste, (reduce or omit if using store-bought Cajun seasoning with added salt)) — up to 0.5); 4 tbsp Unsalted Butter (2 tablespoons unsalted butter + 2 tablespoons unsalted butter); 16 oz Fettuccine (16 ounces fettuccine (can sub linguine or your pasta of choice)); 8 cloves Garlic (8 cloves fresh garlic (minced)); 1 cup Chicken Broth (1 cup chicken broth); 1 cup Heavy Cream (1 cup heavy whipping cream); 3 cup Parmesan Cheese (3 cups parmesan cheese (freshly grated, 12 ounces)); 1 cup Pasta Water (1 cup reserved pasta water); 0 pieces Parsley (Handful of fresh parsley (minced, plus more for garnish))

Cajun Chicken Alfredo Recipe (Restaurant Quality & Easy!) - Main Course (American)

55 minAmerican

Servings6

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Egg Free

Ingredients

For 6 servings

Chicken Breast1 ½ lb · 1½ pounds boneless skinless chicken breasts
Cajun Seasoning1 ½ tbsp · 1 tablespoon Cajun seasoning (or to taste, (use our homemade salt-free Cajun seasoning recipe or store-bought)) + ½ to 1 tablespoon Cajun seasoning (or to taste, (use our homemade salt-free Cajun seasoning recipe or store-bought)) — up to 1
Kosher Salt1 ¾ tsp · 1½ teaspoons kosher salt (or to taste, (reduce or omit if using store-bought Cajun seasoning with added salt)) + ¼ to ½ teaspoon kosher salt (or to taste, (reduce or omit if using store-bought Cajun seasoning with added salt)) — up to 0.5
Unsalted Butter4 tbsp · 2 tablespoons unsalted butter + 2 tablespoons unsalted butter
Fettuccine16 oz · 16 ounces fettuccine (can sub linguine or your pasta of choice)
Garlic8 cloves · 8 cloves fresh garlic (minced)
Chicken Broth1 cup · 1 cup chicken broth
Heavy Cream1 cup · 1 cup heavy whipping cream
Parmesan Cheese3 cup · 3 cups parmesan cheese (freshly grated, 12 ounces)
Pasta Water1 cup · 1 cup reserved pasta water
Parsley0 pieces · Handful of fresh parsley (minced, plus more for garnish)

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Steps

1Prepare the Chicken:
2Preheat a large skillet over medium-high heat. Season chicken breasts liberally with Cajun seasoning and kosher salt on all sides.
3Add butter to the hot skillet. Add chicken and sear on all sides until internal temperature reaches 165°F, about 5-6 minutes per side.
4Remove chicken from skillet and set aside to rest 5-10 minutes before slicing. Don't drain the drippings!
5Cook the Pasta:
6Meanwhile, bring a large pot of heavily salted water (1-2 tablespoons salt) to a boil. Cook fettuccine 1-2 minutes under package directions until al dente, it will finish cooking when everything comes together! Reserve 1 cup pasta water before draining.
7Make the Sauce:
8Reduce the heat to medium. Add butter and a splash of chicken broth to the skillet. Add minced garlic and cook, stirring often, until fragrant, about 1 minute.
9Deglaze the pan with remaining chicken broth, scraping up all the browned bits.
10Reduce heat to low. Add heavy cream and stir to combine.
11Add parmesan cheese in small handfuls, stirring after each addition until completely melted and smooth. Keep heat on low and add cheese slowly to prevent clumping. Season with remaining Cajun seasoning and salt to taste.
12Combine:
13Add cooked pasta, a splash of pasta water, and parsley. Toss to combine, adding more pasta water as needed until sauce coats the noodles.
14Slice the chicken and arrange over the pasta. Garnish with extra parsley and parmesan. Serve immediately!