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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!

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 :)