Is there anything better than a rich, creamy sauce coating perfectly cooked pasta? Add spiced chicken and a touch of sausage, and you have this flavorful Cajun Chicken Alfredo.
This recipe is flexible — use whatever pasta you prefer. Fettuccine is traditional, but I used giant fusilli I found at the store. Cooking at home means you can swap shapes and ingredients to suit your pantry and taste.
Ingredients
I like to use a homemade Cajun seasoning to blacken the chicken before making the sauce. I also add sliced andouille sausage for extra depth and protein. The ingredient list below is forgiving — swap similar items as needed.
Use the JUMP TO RECIPE button at the top or scroll to the recipe card to see exact measurements and step-by-step instructions.
Method
Begin by tenderizing the chicken. Place breasts between two sheets of cling film and pound until even — this helps them cook quickly and stay tender. Generously season both sides with Cajun seasoning.
This is nearly a one-pot meal; the only separate step is boiling the pasta. Sear the seasoned chicken in a large deep skillet over medium-high heat until the exterior becomes darkened from the spice blend. Remove the chicken and set it aside. In the same pan, cook diced onion, minced garlic, and sliced andouille until the onion softens and the sausage browns.
Pour in heavy cream and add cream cheese, stirring until the cream cheese melts and the sauce thickens slightly. Stir in grated Parmesan and chopped parsley, then fold in the drained pasta so the noodles are well coated. Allow the pasta to simmer briefly in the sauce to absorb flavor.
Slice the rested chicken and arrange it on top of the pasta. Garnish with extra Parmesan and parsley before serving. The whole meal can be on the table in about 30–40 minutes, making it a satisfying family dinner.
Notes & Tips
The only reason this isn’t a true one-pot dish is that the pasta is boiled separately; I prefer this method for texture control. Flattening the chicken ensures even cooking and better tenderness, so don’t skip it.
If your Cajun seasoning has larger herb pieces, pulse it briefly in a spice grinder so the oregano and thyme are finer; this helps the seasoning blacken nicely on the chicken.
When searing, the chicken only needs to be browned on the outside — it will finish cooking as it rests or when added to the hot pasta. If you’re unsure it’s cooked through, stir it into the pan and simmer for 1–2 minutes.
Substitutions
Use any pasta shape you like — giant fusilli, fettuccine, penne, or rigatoni will all work. Omit the chicken and use sausage only, or vice versa, if preferred.
Instead of cream cheese, crème fraîche or Neufchâtel can be used. Parmesan gives a classic flavor; pecorino or a sharper cheese like pepper jack can also complement the Cajun spice.
More great Pasta Recipes
Alfredo Broccoli Pasta
Baked Feta Pasta with Chicken
Homemade Spaghettios with Meatballs
Parmesan Chicken Meatballs over Rigatoni
Pesto Spaghetti
Lemon Orzo Chicken with Feta and Tomatoes
Homemade Sausage Manicotti
Classic Homemade Lasagna
Lemon Garlic Pasta
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📖 Recipe
Cajun Chicken Alfredo
15 minutes
20 minutes
35 minutes
A creamy, slightly spicy Alfredo with seared Cajun chicken and savory andouille sausage — comforting and quick to prepare.
Ingredients
- 1 pound pasta, cooked (your favorite)
- 3 tablespoons olive oil
- 2 large chicken breasts, tenderized
- 2–3 tablespoons Cajun seasoning
- Kosher salt, to taste
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 (11-ounce) package andouille sausage, sliced
- 2 cups heavy cream
- 4 ounces cream cheese, room temperature
- 1 cup Parmesan cheese, shredded
- 1 bunch fresh parsley, finely chopped
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions, drain, and set aside.
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken on both sides with 1–2 tablespoons Cajun seasoning and a pinch of salt. Sear until seasoning darkens on both sides. Remove and let rest, then slice.
- If needed, add more oil or butter to the pan. Cook onion, garlic, and sausage until onion softens and ingredients start to brown.
- Sprinkle remaining Cajun seasoning over the mixture and stir to combine.
- Stir in heavy cream and cream cheese, bring to a simmer, and cook until the cream cheese is fully incorporated and the sauce thickens slightly.
- Fold in pasta, Parmesan, and parsley, stirring until the cheese melts and the pasta is evenly coated. Adjust seasoning to taste.
- Serve with sliced chicken on top and extra Parmesan if desired.
Notes
Flattening the chicken before searing promotes even cooking and tenderness. The chicken can be slightly undercooked when removed from the pan — it will finish cooking as it rests or when added to the hot pasta. If unsure, simmer the sliced chicken with the pasta for a minute or two.
Substitute crème fraîche or Neufchâtel for cream cheese if preferred. Pecorino or pepper jack can be used in place of Parmesan for different flavor profiles.
Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories: 634
Total Fat: 50g
Saturated Fat: 25g
Cholesterol: 146mg
Sodium: 1835mg
Carbohydrates: 23g
Fiber: 2g
Sugar: 4g
Protein: 24g
Estimated values; actual nutrition may vary based on ingredients used.
