Cajun Chicken Alfredo

Key Ingredients

• Chicken – Use boneless skinless chicken breasts for this dish. They shred up perfectly.
• Seasonings – Make a homemade cajun seasoning blend with cayenne pepper, red pepper flakes, oregano, onion powder, garlic powder, paprika, salt, and pepper. You can add more cayenne pepper for a bolder cajun flavor.
• Chicken broth – This is the base of the sauce and will help keep chicken breast moist during the cooking process.
• Heavy Cream – Makes the dish creamy and helps thicken it, don’t use half and half or milk.
• Parmesan Cheese – This adds flavor to the creamy alfredo sauce. You can use shredded parmesan cheese or grated parmesan cheese.
• Fettuccine Noodles – A classic noodle for cajun chicken pasta.

Tips & Variations

Shrimp – Add shrimp 15 minutes before the cooking time is done. Shred the chicken, add the cream and noodles and cook for the 20 additional minutes still. Make sure the shrimp is cooked through.

Andouille sausage – You can add one pound of sliced andouille sausage at the beginning of the cooking time.

Pasta Swap – You can use penne pasta instead of fettuccine noodles for a heartier noodle.

Add Veggies: To make this a complete meal, add steamed broccoli or frozen peas to the pasta just before serving.

Cream Swap: You can add a block of cream cheese to this dish instead of heavy cream. You can add it at the beginning of the cooking time, or microwave it for 30 seconds before adding the dish at the end of the cooking time.

Cajun Seasoning: You can use two teaspoons of cajun spice seasoning (such as Tony’s Chachere’s Creole Seasoning) instead of the different seasonings in this dish. Don’t add any more, for it can be on the salty side.