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- 2 boneless, skinless chicken breasts - 2 tablespoons Cajun seasoning - 8 ounces fettuccine pasta - 1 cup heavy cream - ½ cup grated Parmesan cheese - 1 cup fresh baby spinach - 1 tablespoon olive oil - 2 cloves garlic, finely minced - Chopped fresh parsley for garnish For Cajun Chicken Alfredo Pasta, you need simple yet bold ingredients. First, choose two boneless, skinless chicken breasts. These will be the heart of your dish. Next, grab some Cajun seasoning. This adds spice and flavor to the chicken. You’ll also need eight ounces of fettuccine pasta. This creamy sauce pairs perfectly with the pasta. In the dairy and vegetable section, heavy cream is a must. It makes the sauce rich and smooth. Grated Parmesan cheese adds a salty kick. Fresh baby spinach brings color and nutrients to the dish. Lastly, don’t forget the seasoning and garnish. Olive oil helps cook the chicken. Garlic adds a strong aroma and taste. Fresh parsley makes a lovely garnish to finish your meal. These ingredients work together to create a creamy flavor explosion in your Cajun Chicken Alfredo Pasta. {{ingredient_image_2}} To start, generously coat both sides of the chicken breasts with Cajun seasoning. This spice mix adds a bold flavor. Make sure every bit of chicken is covered. Heat a skillet over medium-high heat and add olive oil. Once hot, place the seasoned chicken in the skillet. Cook each side for about 7-8 minutes. You want the chicken to be cooked through and juices to run clear. After cooking, let it rest on a cutting board for a few minutes. This helps keep the chicken moist. Then, slice it into strips. Next, fill a large pot with water and add a pinch of salt. Bring it to a rolling boil. Add the fettuccine pasta and cook it according to the package directions. Aim for al dente, which means it should be firm to the bite. Once cooked, drain the pasta but save a small cup of the pasta water. Set both the drained pasta and saved water aside for later. Now it's time to create the creamy sauce. In the same skillet used for the chicken, reduce the heat to medium. Add minced garlic and sauté it for about 1 minute. You want it to be fragrant but not burned. Slowly pour in the heavy cream, stirring to mix it well. Bring the mixture to a gentle simmer. Gradually add the grated Parmesan cheese, stirring until it melts and the sauce is smooth. Add the cooked fettuccine and fresh baby spinach to the skillet. Toss everything together, making sure the pasta is well-coated in the rich sauce. If your sauce feels too thick, add a splash of the reserved pasta water until you reach your desired texture. Cook for another 2-3 minutes, allowing the spinach to wilt. Slice the rested chicken and arrange it on top of the creamy pasta. Season with salt and black pepper to taste. Toss gently to mix all the flavors together. - Ensuring chicken is cooked through: Always cook chicken until it reaches 165°F. This keeps it safe to eat. Use a meat thermometer for the best results. Let the chicken rest before slicing. This locks in the juices and keeps the chicken moist. - Achieving the perfect pasta texture: Cook fettuccine until it is al dente. This means it should be firm but not hard. Taste a piece while cooking to check. Drain the pasta but save a cup of pasta water. It helps thicken the sauce later. - Adjusting spice levels with more Cajun seasoning: If you like more heat, add extra Cajun seasoning. A little goes a long way. Start small and taste as you go. This way, you can find your perfect balance. - Using freshly grated cheese for best results: Freshly grated Parmesan cheese melts better than pre-grated. It gives a smooth and rich flavor. Grate it right before you use it for the freshest taste. - Garnishing with parsley and cheese: A sprinkle of chopped parsley adds color and freshness. Also, adding more grated cheese on top makes it look appealing. - Serving suggestions for aesthetic appeal: Serve the pasta in shallow bowls. This makes it easy to enjoy. Arrange the sliced chicken on top. It creates a beautiful dish that looks as good as it tastes. Pro Tips Perfectly Cooked Chicken: Ensure the chicken is cooked to an internal temperature of 165°F (75°C) for safe consumption. Use a meat thermometer for accuracy. Homemade Alfredo Sauce: For an extra creamy sauce, whisk in a tablespoon of unsalted butter along with the Parmesan cheese. This adds richness and depth of flavor. Fresh Ingredients: Use fresh spinach instead of frozen for better texture and flavor. Fresh vegetables enhance the overall dish and provide a vibrant color. Garnish for Appeal: Don't skip the parsley! A sprinkle of fresh herbs not only adds color but also brightens the flavors of the dish. {{image_4}} You can switch up the protein in this dish. Shrimp makes a great substitute. Just toss in shrimp when the garlic is cooking. Cook until they turn pink, then follow the same steps. If you prefer a vegetarian option, mushrooms or tofu work well. Use sautéed mushrooms for a meaty texture. Tofu gives a nice protein boost. Don't feel stuck with fettuccine. You can easily swap in penne or even whole wheat pasta. Both hold sauce nicely. If you need a gluten-free option, look for gluten-free pasta made from rice or chickpeas. They cook differently, so check the package for timing. Want to jazz up your sauce? Add sun-dried tomatoes or bell peppers for extra flavor. They add a nice sweetness and depth. You can also adjust the creaminess. Use half-and-half instead of heavy cream for a lighter sauce. If you want a non-dairy option, try coconut cream or cashew cream. It gives a unique twist while keeping it creamy. To keep your Cajun Chicken Alfredo Pasta fresh, follow these tips: - Place leftovers in an airtight container. - Let the pasta cool to room temperature before sealing. - Store in the fridge for up to 3 days. The creamy sauce can separate if left too long. Best to enjoy it fresh! You can freeze Cajun Chicken Alfredo Pasta, but here's what to consider: - With Sauce: Freeze the pasta mixed with sauce for best results. - Without Sauce: Freeze chicken and pasta separately. This keeps the texture better. To reheat frozen portions, use these tips: - Thaw in the fridge overnight. - Reheat in a skillet over low heat. Add a splash of cream or water to restore creaminess. - Stir often to heat evenly. Enjoy your flavorful meal anytime! Cajun Chicken Alfredo Pasta is rich and creamy. To balance that, you want fresh and light sides. Here are some great choices: - Garlic Bread: This adds a crunchy texture. - Caesar Salad: Crisp romaine with tangy dressing cuts through the creaminess. - Roasted Vegetables: Carrots, zucchini, or bell peppers add color and nutrients. - White Wine: A chilled Sauvignon Blanc or Chardonnay works well. These pairings enhance your meal and bring out the flavors of the pasta dish. If you love heat, there are many ways to amp up the spice. Here are my best tips: - Add more Cajun seasoning: You can mix it right into the sauce. - Use crushed red pepper flakes: Sprinkle some in while cooking. - Fresh jalapeños: Chop them finely and add during cooking for a fresh kick. - Hot sauce: Drizzle your favorite hot sauce over the finished dish. These tips let you control the heat based on your taste. Yes, you can prep Cajun Chicken Alfredo Pasta in advance. Here’s how: - Cook the chicken ahead: Season and cook it, then store it in the fridge. - Make the sauce early: Prepare the Alfredo sauce and keep it in the fridge. - Cook the pasta just before serving: Pasta is best fresh. When you’re ready to eat, just heat the sauce and chicken. Toss them with freshly cooked pasta. This makes dinner quick and easy! You’ve learned how to make Cajun Chicken Alfredo Pasta step by step. From choosing main ingredients to storing leftovers, these tips help you create a tasty meal. Remember, you can customize this dish with different proteins or veggies. Don’t forget to adjust spice levels to your liking. Enjoying this creamy pasta dish will bring excitement to your table. Your cooking skills will impress everyone. Dive in and make this meal your own!

Cajun Chicken Alfredo Pasta

A creamy and spicy pasta dish featuring Cajun-seasoned chicken and fresh spinach.
Print Recipe Pin Recipe
Course Main Course
Cuisine Cajun
Servings 4
Calories 600 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 2 tablespoons Cajun seasoning
  • 8 ounces fettuccine pasta
  • 1 tablespoon olive oil
  • 2 cloves garlic, finely minced
  • 1 cup heavy cream
  • 0.5 cup grated Parmesan cheese
  • 1 cup fresh baby spinach
  • to taste salt
  • to taste freshly ground black pepper
  • for garnish chopped fresh parsley

Instructions
 

  • Begin by generously coating both sides of the chicken breasts with Cajun seasoning, ensuring they are well-seasoned.
  • Fill a large pot with water, add a pinch of salt, and bring it to a rolling boil. Add the fettuccine pasta and cook according to the package directions until it reaches al dente. Once cooked, drain the pasta, reserving a small cup of pasta water, and set it aside.
  • In a large skillet, heat the olive oil over medium-high heat. Carefully place the seasoned chicken breasts in the skillet and cook for approximately 7-8 minutes on each side, or until they are cooked through and the juices run clear. Remove the chicken from the skillet and allow it to rest on a cutting board for a few minutes before slicing it into strips.
  • In the same skillet, reduce the heat to medium, then add the minced garlic. Sauté for about 1 minute, or until fragrant, being careful not to let it burn.
  • Slowly pour in the heavy cream, stirring to combine, and bring the mixture to a gentle simmer. Gradually incorporate the grated Parmesan cheese, stirring until it has melted and the sauce is smooth and creamy.
  • Add the cooked fettuccine and the fresh baby spinach into the skillet, tossing everything together to evenly coat the pasta in the rich Alfredo sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency. Continue cooking for an additional 2-3 minutes, or until the spinach has wilted.
  • Slice the rested chicken and elegantly arrange it on top of the Alfredo pasta.
  • Season with salt and freshly ground black pepper to taste, then toss gently to combine all the flavors.

Notes

Serve in shallow bowls topped with additional Parmesan and parsley.
Keyword Alfredo, Cajun, chicken, pasta