Description
Cajun Chicken Fettuccine Alfredo packed with juicy chicken, spicy Cajun seasoning, and creamy sauce. Irresistibly flavorful & comforting.
Ingredients
Scale
- 1 pound (450g) fettuccine pasta
- 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons Cajun seasoning, divided
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced (about 2 tablespoons)
- 1 medium red bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 2 cups (480ml) heavy cream
- 1 cup (100g) freshly grated Parmesan cheese
- ½ cup (120ml) chicken broth
- 1 teaspoon dried basil
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper (optional, for extra heat)
- 2 green onions, thinly sliced, for garnish
- 2 tablespoons fresh parsley, chopped, for garnish
- Lemon wedges, for serving (optional)
Instructions
- Step 1: Prepare the IngredientsBegin by bringing a large pot of generously salted water to a boil for your fettuccine. While waiting, cut your chicken breasts into even 1-inch pieces and place them in a medium bowl. Sprinkle with 1½ tablespoons of Cajun seasoning, tossing to ensure each piece is well-coated. Let the chicken marinate while you slice your bell pepper and onion into thin strips and mince your garlic. Having everything prepped before cooking begins will make the process smooth and enjoyable.
- Step 2: Cook the PastaAdd the fettuccine to your boiling water and cook until al dente according to package instructions, usually 9-11 minutes. Before draining, reserve ½ cup of the starchy pasta water – this will be your secret weapon for achieving the perfect sauce consistency later. Drain the pasta but don’t rinse it; that starch helps the sauce cling to every strand.
- Step 3: Cook the Chicken Heat olive oil in a large, deep skillet over medium-high heat until shimmering. Add the seasoned chicken pieces in a single layer, being careful not to overcrowd the pan (work in batches if needed). Allow the chicken to develop a golden crust before stirring, about 2-3 minutes per side. Cook until the chicken reaches 165°F (74°C) internally and has a beautiful caramelized exterior. Transfer to a clean plate and tent with foil to keep warm.
- Step 4: Sauté the VegetablesIn the same skillet, reduce heat to medium and add butter. Once melted, add the sliced onions and bell peppers, cooking until they begin to soften, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it burn. The vegetables will pick up all those wonderful browned bits from the chicken, enhancing the overall flavor profile.
- Step 5: Make the Alfredo Sauce Pour in the chicken broth, scraping the bottom of the pan to release any flavorful bits. Allow the broth to reduce by half, then add the heavy cream, remaining Cajun seasoning, dried basil, salt, and pepper. Bring to a gentle simmer (avoid boiling) and cook for 3-4 minutes until the sauce begins to thicken slightly. Remove from heat and gradually whisk in the Parmesan cheese until fully melted and smooth.
- Step 6: Combine and Serve Return the chicken to the skillet, along with any accumulated juices. Add the drained fettuccine and toss everything together until well-coated, adding splashes of reserved pasta water as needed to reach your desired consistency. Garnish your Cajun Chicken Fettuccine Alfredo with sliced green onions and chopped parsley, then serve immediately with lemon wedges on the side for a bright finish.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg