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!
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 hours 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!
I love how the creaminess of this dish 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 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.
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 (not the grated kind – I buy mine shredded from Aldi for 1.99 per bag!)
- fresh garlic
- homemade cajun seasoning (paprika, oregano, garlic powder, onion powder, cayenne pepper)
- 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 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 large, thick, chicken breast in half so that it will cook quicker and more evenly – not to mention, get “blackened” to help enhance the cajun flavor. 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. 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. If they have begun to stick together after you’ve drained them, I always find that running a little bit of 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!
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. I love you, friends!
Did you enjoy this recipe? Here are a few others you might like!
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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!
- 1 lb chicken breast
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 cup shredded parmesan cheese (not the grated!)
- 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
- 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
Cook the fettuccine noodles according to the package until they're al dente. Make sure to salt your boiling water well! Drain when they are done and set them aside.
Mince your garlic. Next, Slice your chicken breast in half long ways. In a small bowl, mix together the cajun seasoning and rub the seasoning onto the chicken. Set this aside.
In a large saucepan, melt the butter. 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.
To this butter/flour mixture, 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. 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!
In another pan, add a dash of olive oil on medium heat and then add the chicken breast. Cook on each side for about 4-5 minutes until the chicken is fully cooked through. Let the chicken rest for a couple of minutes on a cutting board and then slice it into long thin strips.
In the meantime, add the cooked fettuccine noodles directly into the sauce pan. 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!
If your fettuccine noodles become sticky after being drained, I find it helpful to run just a little bit of water over them to un-stick them.