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a skilled with creamy linguine topped with cajun chicken.
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Cajun Chicken Alfredo 

Creamy Cajun Chicken Alfredo made with seasoned chicken breast, pasta, and a rich homemade Alfredo sauce. It's an easy and flavorful dinner ready in under an hour.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Diet: Halal
Skill Level: Intermediate
Servings: 4
Author: Rena Awada

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.
    2 Cajun chicken breasts cooked in a skillet.

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.
    milk being poured over the seared garlic in pan.
  • Stir in ⅓ cup grated Parmesan cheese and 3 tablespoons low-fat cream cheese. Let it melt fully.
    creamy cheese added to the cajun sauce in the pan.
  • 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.
    adding in the cooked pasta with the sauce in the pan and tossing together.
  • Top with sliced cooked cajun chicken and sprinkle with Fresh parsley or basil and extra Parmesan, if desired.
    seared sliced cajun chicken over alfredo pasta in skillet.

Notes

For a quick Homemade Cajun Seasoning:
  • 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
Tips:
  • 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

Calories: 508kcal | Carbohydrates: 51g | Protein: 38g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 90mg | Sodium: 356mg | Potassium: 755mg | Fiber: 2g | Sugar: 7g | Vitamin A: 711IU | Vitamin C: 2mg | Calcium: 226mg | Iron: 2mg