Cajun Chicken Alfredo Recipe (Creamy, Spicy & Weeknight-Easy)

This Cajun chicken alfredo recipe brings restaurant-level flavor to your kitchen in under 40 minutes. Juicy blackened chicken, silky creamy Cajun alfredo sauce, and tender penne all made in one pan (hello, one-pot Cajun chicken alfredo). It’s bold, cozy, and totally crowd-pleasing—perfect for date night or a fast family dinner.

If you love this, try it with my Cajun Fried Rice for a full Southern-Cajun spread.

Cajun Chicken Alfredo Time & Temperature Guide

Why You’ll Love This Cajun Chicken Alfredo

• Ultra-creamy, never greasy. We emulsify butter, garlic, cream, and Parmesan so the sauce clings to every noodle.
• Real Cajun flavor. Smoky paprika, garlic, onion, cayenne and a hint of oregano = that signature kick.
• Fast + flexible. Make it one pot, go blackened chicken alfredo in a skillet, or use the Instant Pot method below.
• Add-ons welcome. Stir in shrimp, andouille sausage, or broccoli without reworking the base recipe.

Ingredients for This Cajun Chicken Alfredo Recipe

(Full measurements in the recipe card; this is your quick grocery list.)

• Chicken: 2 large boneless skinless chicken breasts (or 3–4 cutlets)
• Cajun seasoning: store-bought or homemade (paprika, garlic powder, onion powder, oregano, thyme, cayenne, black pepper)
• Olive oil + butter: for searing and sauce
• Garlic: freshly minced
• Heavy cream: classic alfredo body and richness
• Parmesan cheese: finely grated (freshly grated melts best)
• Fettuccine or penne: your call; both hold the sauce well
• Chicken broth or pasta water: thins and seasons the sauce
• Salt & black pepper: to taste
• Fresh parsley + lemon: optional finish for brightness

Add-ins (optional): sliced andouille, sautéed shrimp, blistered cherry tomatoes or steamed broccoli florets.

Pro Tip: If you track seasoning ratios across recipes, plug this into the seasoning ratio calculatorso you can repeat your perfect heat level.

Cajun Chicken Alfredo (Penne, Creamy & Spicy)

This weeknight-easy Cajun chicken alfredo recipe coats tender penne in a silky, spicy, creamy alfredo sauce with juicy seared chicken. Restaurant flavor in under 40 minutes—customize the heat to mild, medium, or spicy. Lemon is optional; use it only if you like a bright finish.

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Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Servings:4

Course:dinner

Cuisine:Cajun, Creole

Ingredients Equipment Method Notes

Ingredients

  

• 12 oz penne pasta
• 1 lb boneless skinless chicken breasts about 2 large
• 2 to 2½ tsp Cajun seasoning divided (more to taste)
• ½ tsp kosher salt reduce if your Cajun blend is salty
• 2 tbsp olive oil
• 2 tbsp butter
• 4 cloves garlic minced
• 1½ cups heavy cream
• 1 cup reserved pasta water or low-sodium chicken broth, plus more as needed
• 1¼ cups finely grated Parmesan cheese
• Freshly ground black pepper to taste
• Pinch cayenne or red pepper flakes optional, for extra heat
• 2 tbsp chopped fresh parsley optional
• Lemon wedges (optional

Equipment

• 12-inch skillet or 5–6 qt Dutch oven
• Large pot for pasta
• Tongs and wooden spoon
• Instant-read thermometer (for 165°F chicken)

Method

 

1. Cook the penne: Bring a large pot of well-salted water to a boil. Cook penne until just shy of al dente. Reserve 1½ cups pasta water, then drain and set aside.
2. Season the chicken: Pat chicken dry. Sprinkle all over with 1½ to 2 tsp Cajun seasoning and the kosher salt.
3. Sear the chicken: Heat olive oil in a large skillet (12-inch) over medium-high heat. Sear chicken 4–6 minutes per side until browned and cooked through (internal temp 165°F). Transfer to a plate and tent with foil.
4. Start the sauce: Reduce heat to medium. Add butter to the same skillet. Stir in garlic and cook 30 seconds until fragrant.
5. Make it creamy: Pour in 1 cup of the reserved pasta water (or broth) and the heavy cream. Bring to a gentle simmer (do not boil). Whisk in Parmesan a handful at a time until smooth and glossy.
6. Season the sauce: Stir in the remaining ½ tsp Cajun seasoning, a few grinds of black pepper, and a pinch of cayenne if you want it spicier. If the sauce is too thick, loosen with more warm pasta water a little at a time.
7. Slice & combine: Slice the rested chicken. Add the cooked penne to the skillet and toss over low heat until every piece is coated. Fold in the sliced chicken. Taste and adjust salt/Cajun seasoning.
8. Finish & serve: Sprinkle with parsley. Serve immediately. (Optional: add a light squeeze of lemon at the table if you like a brighter finish.)

Notes

Heat levels: Mild = 1–1½ tsp Cajun seasoning total. Medium = 2 tsp. Spicy = 2½–3 tsp + a pinch of cayenne.

Extra protein: Stir in sautéed shrimp or sliced andouille with the chicken.

One-pot option: After searing chicken, remove it. Add 2¾–3 cups low-sodium broth + 1 cup cream + 12 oz penne to the skillet; simmer and stir until pasta is al dente. Stir in 1–1¼ cups Parmesan until creamy; thin with splashes of warm broth as needed. Slice chicken, return to pan, and season to taste.

Sauce fix: If it tightens after sitting, loosen with a splash of warm pasta water or cream over low heat—don’t boil.

Storage: Refrigerate up to 3–4 days. Reheat gently with a little cream or milk.

Best Pot & Tools for Cajun Chicken Alfredo

A 12-inch skillet or 5–6 qt Dutch oven is perfect. You want space to sear the chicken and finish the pasta in the sauce without crowding. Keep tongs, a microplane (for Parmesan), and a ladle for pasta water handy.

How to Make Cajun Chicken Alfredo (Stovetop)

1. Season & sear the chicken
   Pat chicken dry. Coat generously with Cajun seasoning and a little salt (go lighter if your blend is salty). Heat olive oil in a large skillet over medium-high. Sear 4–6 minutes per side, until browned and cooked through (165°F in the thickest part). Transfer to a plate; tent with foil.
   External safety note: Verify 165°F using a food thermometer (link “165°F” to USDA safe-temp page).
2. Start the pasta
   Cook penne in well-salted boiling water until just shy of al dente. Reserve 1½ cups pasta water; drain.
3. Build the creamy Cajun alfredo sauce
   Lower skillet heat to medium. Add butter. Sauté garlic 30 seconds. Stir in heavy cream and ½ cup pasta water (or broth). Simmer gently 2–3 minutes, then whisk in Parmesan a handful at a time until smooth and glossy. Season with ½–1 tsp Cajun seasoning, salt, and pepper. (If it ever gets too thick, loosen with more pasta water ¼ cup at a time.)
4. Slice chicken & combine
   Slice the rested chicken (and any andouille/shrimp if using). Toss pasta into the sauce over low heat until it’s silky and fully coated. Fold in chicken. Squeeze in a little lemon(optional) and shower with parsley.
5. Taste & serve
   Adjust heat with a pinch more Cajun seasoning or cayenne. Serve immediately—creamy, spicy, and perfect.

Seasoning & Heat Control (Make It Yours)

• Mild: use 1 tsp Cajun seasoning total; skip cayenne.
• Medium: 1½–2 tsp Cajun seasoning + a pinch of cayenne.
• Spicy: 2–3 tsp Cajun seasoning + ¼ tsp cayenne or a dash of hot sauce.
• Smoky: add ½ tsp smoked paprika; a little andouille takes it over the top.

One-Pot Cajun Chicken Alfredo (Skillet Method)

Use 8 oz dry pasta and 2¾–3 cups low-sodium chicken broth instead of boiling separately.

1. Sear seasoned chicken; remove.
2. Add 2 tbsp butter + garlic to the skillet; pour in broth and 1 cup cream; bring to a simmer.
3. Add pasta; cook uncovered, stirring often, until just al dente (broth will reduce).
4. Stir in ¾–1 cup Parmesan until creamy; thin with a splash more broth/cream as needed.
5. Slice chicken, return to the pan, and toss.

Instant Pot Cajun Chicken Alfredo

1. Sauté: Season chicken; Sauté in a little oil 2–3 min/side. Remove.
2. Pressure cook: Add 8 oz pasta, 2½ cups broth, and ½ tsp salt. Layer chicken on top. Seal and cook 5 minutes on High, quick-release.
3. Finish: Remove chicken to rest. Stir in 1 cup cream and ¾–1 cup Parmesan on Sauté (Low) until creamy. Slice chicken, toss back in, season with more Cajun spice, parsley, and lemon (optional).

Best Pasta for Cajun Chicken Alfredo

• Fettuccine: classic ribbons that carry creamy sauce.
• Penne/rigatoni: great for one-pot; the tubes trap sauce.
• Gluten-free: choose a sturdy brand; cook 1–2 minutes less than the box.

Variations

• Blackened Chicken Alfredo: dredge chicken in extra Cajun seasoning; sear in a bit of butter until deeply charred at the edges.
• Cajun Shrimp Alfredo: swap chicken for shrimp; sear 1–2 minutes per side and fold in at the end.
• Chicken & Andouille Alfredo: brown sliced sausage after the chicken; leave the drippings for the sauce.
• Broccoli Cajun Alfredo: steam florets until crisp-tender; fold in with the pasta.

What to Serve with Cajun Chicken Alfredo

• Garlic Bread or Skillet Cornbread for sopping up sauce.
• Simple Side Salad with lemon vinaigrette to cut the richness.
• Honey Garlic Shrimp for a surf-and-turf plate.

Storage & Reheat

Refrigerate in a sealed container 3–4 days. Reheat gently with a splash of cream or milk to revive the sauce—avoid boiling so it doesn’t split. Pasta doesn’t freeze well; enjoy it fresh if you can.

Cajun Chicken Alfredo FAQs