Cajun Chicken Alfredo

plate of cajun chicken alfredo with a fork on it with crusty bread and a pink linen

This Cajun Chicken Alfredo is decadent, extra easy and so super delicious! Loaded with spicy cajun chicken, creamy homemade alfredo sauce and extra thick noodles – it’s the perfect dinner for a cozy night in!

This recipe was originally published in February 2019 – I’ve since updated the photos! 

I’ve always had a soft spot in my heart for Fettuccine Alfredo. Seriously, ever since my Dad took me to my first ever Olive Garden. It was about an hour drive (I grew up in a small town with hardly any chain restaurants) and when we got there – I felt like I was living fancy! 

The way they shredded the cheese AT THE TABLE. And you could just tell them when to stop. Like, can you never stop shredding cheese on my plate, please? All the cheese. Thanks.

Oh, and of course, the first entree I ever got there was the Chicken Alfredo. It was amazing. So creamy, delicious and they even brought out a spoon to help you twirl your noodles! The real MVP’s.

This Cajun Chicken Alfredo reminds me a lot of those meals. Except, it’s way more delicious, has this deliciously spicy chicken on top and, since you’re at home, you can add as much extra cheese as you want with absolutely no judgement. What a win-win! It’s the perfect dinner for Valentine’s Day!

Why You’ll Love This Pasta Dish:

I love how the creaminess of this pasta really balances out the spicy chicken. The extra creaminess is from a mixture of whole milk and heavy cream (which is my weakness!) as well as the parmesan cheese. I love dairy. Can’t you tell?

The thick dairy-licious alfredo sauce coats the noodles and is just truly a dream come true. Plus this is SUCH a forgiving recipe. If you accidentally let the sauce get waaay too thick – just add a bit more milk (or cream if you’re feeling naughty!) and it immediately gives way to it and becomes a luxurious sauce once more.

extreme close up of cheesy alfredo pasta

The noodles get perfectly coated with that creamy sauce and it’s just so slurpable. Think like, Lady and the Tramp slurpable. 

I love the juicy, tender and SPICY chicken! Together they create a fabulous balance and harmony that just works, you know? 

Add some herbs on top to add a pinch of fresh flavor, pour yourself a glass of wine and you can’t forget to have some crusty bread with it!

side view of finished alfredo dish on plate with bread in the background

It makes for the perfect, cozy night in with your honey or maybe just yourself and then you’ll have leftovers! Let’s get into how to make it! Oh, did I mention it’s extra easy?

Ingredients for Cajun Chicken Alfredo:

  • chicken breast
  • fettuccine noodles
  • heavy cream
  • whole milk
  • parmesan cheese (freshly shredded, not the powdered kind)
  • fresh garlic
  • homemade cajun seasoning (paprika, oregano, garlic powder, onion powder, cayenne pepper)
  • flour
  • butter
  • salt, pepper, red pepper flakes and fresh herbs to garnish

How to Make Cajun Chicken Alfredo:

I would start by making the fettuccine noodles! Cook the noodles according to the package until they’re al dente. I used about 10-12 oz. of noodles which was plenty for two people and it yielded leftovers.

Next, I recommend that you cut the chicken breast into long bite size pieces so that it will cook quicker and more evenly – not to mention, get “blackened” to help enhance the cajun flavor. 

cooked cajun chicken in cast iron skillet

Once that’s done, mix together your homemade cajun seasoning in a small bowl and rub it all over the chicken until it’s fully covered. Set that aside.

In the meantime, take a large saucepan and melt your butter on medium heat. Once almost melted, add in your freshly chopped garlic. 

Stir around to combine and then directly add the flour to cook it and make a roux. Stir until it becomes thick (which it quickly will) and add to it your whole milk. Stir stir stir to combine. 

close up of finished dish on plate with focus on cajun chicken

Let cook for about 1 minute and then add in your parmesan cheese and your heavy cream. Stir again (I find a whisk works best!) and continually whisk on low/medium heat, NEVER letting it boil, until it becomes extra thick and creamy. If it ever becomes too thick, add more milk!

In another pan (preferably a cast iron skillet for extra flavor and goodness), add a dash of olive oil, let it heat up and add in the seasoned chicken. Cook on each side for 4-5 minutes, or until cooked through. Once the chicken is done, let it rest on a cutting board and then slice it into long thin strips.

By now, the noodles should definitely be done. Before you drain them, be sure to save some of that starchy pasta water! 

creamy alfredo noodles on a fork on plate

If they have begun to stick together after you’ve drained them, I always find that running a little bit of starchy pasta water over them helps un-stick. Add the noodles directly to your sauce and toss until they are completely coated in the sauce. Add your chicken on top. Garnish with fresh parsley, oregano and red pepper flakes!

Serve with fresh crusty bread, wine or sparkling grape juice and enjoy! 

I hope you guys have an awesome Valentine’s Day – whether you stay in and make this delicious meal or go out and celebrate with a loved one. XO – Haylie

Did you enjoy this recipe? Here are a few others you might like!

Butternut Squash Fettuccine Alfredo

Charred Tomato and Zucchini Fettuccine with Bacon

Roasted Garlic Cashew Cream Pasta

The Best Stovetop Mac and Cheese

One Skillet Taco Chili Mac and Cheese

Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie

5 from 2 votes

Cajun Chicken Alfredo

This Cajun Chicken Alfredo is decadent, extra easy and so super delicious! Loaded with spicy cajun chicken, creamy homemade alfredo sauce and extra thick noodles - it’s the perfect dinner for a cozy night in!

Course Main Course
Cuisine American, Italian
Keyword cajun chicken alfredo, cajun chicken fettuccine alfredo, chicken alfredo, fettuccine alfredo
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
Author Haylie


  • 1 lb chicken breast
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1 cup freshly grated parmesan cheese (not the powdered kind!)
  • 2 large cloves of garlic, minced
  • 10-12 oz. fettuccine noodles
  • 3 tbsp salted butter
  • 1/4 cup all purpose flour
  • dash of olive oil

Cajun Seasoning

  • 1/2 tsp oregano
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper (add less if you want it less spicy)
  • salt and pepper to taste


  1. Cook the fettuccine noodles according to the package until they're al dente. Make sure to salt your boiling water well! Save some pasta water when you drain when they are done!! Set them aside for now.

  2. Mince your garlic. Next, Slice your chicken breast into long thin strips. In a small bowl, mix together the cajun seasoning and rub the seasoning onto the chicken. Set this aside. 

  3. In a large saucepan, melt the butter on medium heat. When it's almost fully melted, add in the garlic cloves. Stir around and then add in the flour. Stir in the flour, let cook for a minute or so and make a roux. 

  4. To this butter/flour mixture, slowly add in 1/2 cup of whole milk. Stir around, mix well (I recommend using a whisk) until it's combined. Cook for 1 minute or so and then add in the parmesan cheese as well as the heavy cream.

  5. Stir consistently on low/medium heat until the sauce becomes thick and creamy. Add salt and pepper to taste. If the sauce gets too thick, add more milk and stir accordingly. It will thin itself out! NEVER let the sauce boil! 

  6. In another pan, add a dash of olive oil on medium heat and then add the chicken breast. Cook on each side for about 3-4 minutes until the chicken is fully cooked through.

  7. In the meantime, add the cooked fettuccine noodles directly into the sauce pan. If the noodles are too dry, add a bit of pasta water to them and toss.

  8. Toss until each noodle is fully coated with the alfredo sauce. Add your chicken strips on top. Garnish with fresh herbs, red pepper flakes and more salt and pepper if needed. Enjoy while hot and fresh! 

Recipe Notes

If your fettuccine noodles become sticky after being drained, I find it helpful to run just a little bit of saved pasta water over them. 

This makes enough for 2 people and to have leftovers the next day 🙂 

overhead shot of Cajun Chicken Fettuccine Alfredo all mixed together

6 comments / Add your comment below

  1. 5 stars
    This looks seriously amazing Haylie! I can’t usually handle a lot of dairy, but I would make an exception for a plate of this! And that cajun chicken looks like it would be great with a salad too! Happy Valentine’s Day, my friend!

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