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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
Cook Time25 minutes
Total Time35 minutes
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.