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Overhead view of finished Cajun Chicken Alfredo in a cream-colored skillet with a black rim and pale handle. Fettuccine noodles are coated in creamy orange Cajun Alfredo sauce and mixed with bite-sized chicken pieces, chopped parsley, and black pepper. Around the skillet are fresh parsley sprigs, a wooden bowl of Cajun seasoning, a bowl of grated Parmesan, a bowl of chopped parsley, two forks with wooden handles, a small bottle of olive oil, and a gray-and-white striped kitchen towel with yellow trim on a light gray marble surface.
5 from 3 votes

Cajun Chicken Alfredo

This Cajun Chicken Alfredo is made with bite-sized pieces of chicken, tender fettuccine, and a creamy Cajun Alfredo sauce with onion, celery, green bell pepper, garlic, and Parmesan. It’s a bold, flavorful twist on classic Chicken Alfredo and ready in about 40 minutes.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 6 servings
Calories: 807kcal
Chef: Jessica Randhawa

Ingredients

  • 12 ounces fettuccine pasta
  • 1½ pounds boneless - skinless chicken breasts, cut into small bite-sized pieces
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil

For the Cajun Alfredo Sauce

  • 4 tablespoons unsalted butter
  • 1 small yellow onion - finely chopped
  • 1 celery stalk - finely chopped
  • 1 small green bell pepper - finely chopped
  • 4 cloves garlic - minced
  • 1 tablespoon all-purpose flour
  • 2 cups heavy cream
  • 1 tablespoon Cajun seasoning
  • ½ teaspoon black pepper
  • 1 cup freshly grated Parmesan cheese
  • Chopped parsley - for garnish
  • Extra Parmesan - for serving

Instructions

  • Bring a large pot of salted water to a boil. Cook the fettuccine until al dente, then reserve about 1 to 2 cups of the pasta water before draining.
  • In a large bowl, toss the chicken with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, ½ teaspoon salt, and ½ teaspoon black pepper until evenly coated.
  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes, stirring occasionally, until browned and cooked through. Transfer the chicken to a clean plate.
  • Reduce the heat to medium and add the butter to the same skillet. Once melted, add the onion, celery, and green bell pepper. Cook for 5 to 7 minutes, stirring often, until softened.
  • Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Sprinkle in the flour and stir well to coat the vegetables.
  • Slowly add the heavy cream, whisking continuously, then stir in 1 tablespoon Cajun seasoning and ½ teaspoon black pepper. Bring the sauce to a gentle simmer and cook for 2 to 3 minutes, stirring often. Do not boil.
  • Reduce the heat to low and stir in 1 cup of freshly grated Parmesan cheese until melted and smooth.
  • Add the cooked pasta and chicken back to the skillet. Toss gently until everything is evenly coated, adding a splash of reserved pasta water as needed to loosen the sauce.
  • Garnish with chopped parsley and serve with extra Parmesan, if desired. Best enjoyed immediately.

Notes

  • The onion, celery, and green bell pepper add a deeper, more savory flavor and help set this version apart from a more classic Alfredo. For best results, dice the vegetables into small, even pieces.
  • Heavy cream gives the sauce its rich, silky texture. I do not recommend swapping it unless you are comfortable experimenting, since lighter options like half-and-half will make the sauce thinner and less rich.
  • If you are using a store-bought Cajun seasoning blend, wait until the end before adding extra salt since many blends are already quite salty.
  • Reserve some of the pasta water before draining. It helps loosen the sauce and keeps it silky and glossy.
  • Spice level: This recipe has just the right amount of kick, but it is easy to adjust. For a milder sauce, use less Cajun seasoning or choose a mild store-bought blend. For more heat, add extra Cajun seasoning, a pinch of cayenne pepper, or a few red pepper flakes.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 to 3 days.
  • Reheating: Reheat gently in a skillet over medium-low heat with a splash of cream, milk, or water to loosen the sauce.
  • Freezing: Freezing is not recommended.

Nutrition

Calories: 807kcal | Carbohydrates: 48g | Protein: 43g | Fat: 49g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 237mg | Sodium: 560mg | Potassium: 758mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2354IU | Vitamin C: 12mg | Calcium: 294mg | Iron: 3mg
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