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This Cajun Chicken Alfredo is creamy, rich, and full of bold flavor. Cajun-seasoned chicken is served over pasta and tossed with a homemade Alfredo sauce for an easy chicken dinner that feels like a restaurant meal but is simple to make at home.
Pasta dinners like this are always a hit in my house. I love classic chicken Alfredo, but adding Cajun seasoning to the chicken gives it a little extra flavor without making it complicated. It’s one of those meals that feels like restaurant food but is actually simple to make at home, and everyone always goes back for seconds.
If you want a high-protein Alfredo option, consider my cottage cheese Alfredo recipe, or you may even like my Salmon Alfredo.
Recipe Overview
Ingredients needed
Below is a list of the ingredients I used to make this Cajun chicken alfredo. Full measurements are listed further down in the recipe card.
- Pasta: I used linguine for this dish, but use whatever you have on hand. There are some healthier pasta options out there that are high in protein, which will keep this dish a high-protein meal.
- Chicken: I used chicken breasts since they’re my favorite; if you haven’t noticed, I almost always prefer them, but chicken thighs will work fine here.
- Cajun seasoning: If you have store-bought seasoning, that’s perfect. I always make homemade Cajun seasoning, but you can make a quick blend, which I included below or in the recipe card.
- Olive oil: Or any oil you normally cook with.
- Kosher salt and black pepper
- Fresh garlic: I highly recommend using fresh garlic instead of garlic powder.
- Gluten-free flour: any flour works, or you can also use corn starch.
- Milk: Love using low-fat milk 2% milk. Unsweetened almond milk works just fine.
- Grated Parmesan cheese: Use store-bought or grate your own.
- Low-fat cream cheese: This is what gives the Alfredo sauce its creamy texture and taste instead of using heavy cream.
- Optional: Fresh parsley or basil, chopped (for garnish)
Recipe Notes & Tips
- Season the chicken well: Cajun seasoning adds the main flavor to the dish, so don’t be shy with it.
- Save a little pasta water: A splash of pasta water can help thin the Alfredo sauce and make it extra creamy.
- Use freshly grated parmesan: Fresh parmesan melts better and gives the sauce a smoother texture.
- Don’t overheat the sauce: Once the cheese is added, keep the heat low to prevent the sauce from separating.
How To Make Cajun Chicken Alfredo
Cook the pasta in salted water according to package directions to al dente. When done, reserve 1/2 cup of pasta water, then drain and set aside. (Most people forget to save the pasta water! Try not to, and you can save a bit more in case you want to thin out the sauce further.)
Cook the Cajun Chicken:
Season the chicken breasts on both sides with Cajun seasoning and a pinch of salt. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Cook chicken for 5-6 minutes per side, until golden brown and internal temp reaches 165°F. Remove from the skillet and let rest. Then slice thinly against the grain.
Make the Alfredo Sauce in the Same Skillet:
Whisk the milk and cornstarch until smooth. Reduce the heat to medium-low. In the same skillet, sauté minced garlic for 30 seconds until fragrant.
Gradually whisk in the milk, stirring constantly to avoid lumps. Simmer the sauce, while whisking to emulsify, for 2–3 minutes until thickened. Stir in Parmesan and cream cheese. Let it melt fully.
Season with salt and pepper. If the sauce seems too thick, loosen with reserved pasta water (1–2 tablespoons at a time).
Add the cooked spaghetti directly into the sauce and toss to coat evenly.
Top with sliced cooked cajun chicken and sprinkle with fresh herbs and extra Parmesan, if desired.
For A Homemade Cajun Seasoning
Here is a homemade Cajun seasoning you can make for this recipe if you do not have a store-bought version.
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (adjust for spice)
- ¼ teaspoon black pepper
- ¼ teaspoon fine kosher salt
Serving Ideas
This Cajun Chicken Alfredo pairs well with so many side dishes, but here are a few I picked out for you to consider.
- Roasted Broccolini
- Cheese Garlic Bread
- A simple green salad like this Brussel Sprouts Salad
- Parmesan Baked Asparagus
- Sautéed Green Beans
Common Questions
Fettuccine is the most common, but penne, linguine, or rigatoni also work well.
It’s best served fresh, but leftovers store well in the refrigerator for up to 3 days.
Reheat gently on the stovetop with a splash of milk to loosen the sauce.
It has a little heat from the Cajun seasoning, but it’s usually mild to moderate. You can adjust the spice level to your taste.
Yes. You can use some fresh chopped spinach, some blanched broccoli, or green beans.
Storage Recommendations
- Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Even though pasta doesn’t freeze well and may become mushy when thawed, it can be frozen for up to 3 months.
Variations
Here are a few ways you can customize this dish to make it your own.
- Cajun Shrimp Alfredo – swap chicken for shrimp
- Blackened Chicken Alfredo – use blackening seasoning
- Cajun Chicken Alfredo with Broccoli – add roasted, steamed, or seared broccoli.
- High Protein Alfredo – add extra chicken or cottage cheese in sauce.
You may also like
- Easter Dinner Ideas
- Cajun Shrimp Pasta
- Peperonata Recipe
- Easy Cajun Shrimp Recipe
- Ground Turkey Pasta
I’m so grateful you’re here and part of this community. If you try this recipe, don’t forget to leave a review and let me know how it goes. Your feedback is always appreciated.
Cajun Chicken Alfredo
Ingredients
- 8-10 ounces linguine, or a high-protein pasta option
- 2 large chicken breasts, pounded evenly and halved horizontally
- 1½ teaspoons Cajun seasoning, see homemade blend in notes or use store-bought**
- 1 tablespoon olive oil
- Kosher salt and pepper, to taste
Alfredo Sauce
- 1 tablespoon olive oil, or avocado oil
- 3-4 cloves garlic, minced
- 1 tablespoon gluten-free flour
- 1½ cups low-fat milk, 2% or unsweetened almond milk
- ⅓ cup grated Parmesan cheese
- 3 tablespoons low-fat cream cheese
- Kosher salt and black pepper to taste
Optional:
- Fresh parsley or basil, chopped (for garnish)
Instructions
- Cook the 8-10 ounces linguine in salted water according to package directions to al dente. When done, reserve 1/2 cup of pasta water, then drain and set aside.
Cook the Cajun Chicken:
- Season the 2 large chicken breasts on both sides with 1½ teaspoons Cajun seasoning and a pinch of Kosher salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Cook chicken for 5-6 minutes per side, until golden brown and internal temp reaches 165°F. Remove from the skillet and let rest. Then slice thinly against the grain.
Make the Alfredo Sauce in Same Skillet:
- Whisk the milk and 1 tablespoon gluten-free flour (or cornstarch) until smooth.
- Reduce the heat to medium-low. In the same skillet, sauté minced 3-4 cloves garlic with 1 tablespoon olive oil for 30 seconds until fragrant.
- Gradually whisk in the 1½ cups low-fat milk, stirring constantly to avoid lumps. Simmer the sauce while whisking to emulsify for 2–3 minutes, until thickened.
- Stir in ⅓ cup grated Parmesan cheese and 3 tablespoons low-fat cream cheese. Let it melt fully.
- Season with Kosher salt and black pepper to taste. If the sauce seems too thick, loosen with reserved pasta water (1–2 tablespoons at a time).
- Add the cooked spaghetti directly into the sauce and toss to coat evenly.
- Top with sliced cooked cajun chicken and sprinkle with Fresh parsley or basil and extra Parmesan, if desired.
Notes
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (adjust for spice)
- ¼ teaspoon black pepper
- ¼ teaspoon fine kosher salt
- Use any pasta of your choice.
- Swap chicken breast with chicken thighs or shrimp.
- Make sure you cook the pasta al dente and don’t forget to reserve pasta water.
- Use fresh garlic for the best flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
