Cajun Chicken Alfredo Pasta Recipe

Name: Cajun Chicken Alfredo Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb chicken breast, boneless and skinless cut into bite-size pieces; 1/4 cup olive oil, divided; 2 tablespoons dried breadcrumbs; 2 tablespoons cajun seasoning, divided; 5 tablespoons butter; 1 large garlic clove, minced; 1 cup heavy cream, room temperature; 1 cup milk, room temperature; 1/4 cup parmesan cheese, grated plus more for topping; 1/4 cup mozzarella cheese, shredded; 1/4 teaspoon onion salt; salt, to taste; pepper, to taste; 1 tablespoon fresh parsley, chopped; 8 ounces pasta

Servings: persons

1 lb chicken breast, boneless and skinless cut into bite-size pieces
1/4 cup olive oil, divided
2 tablespoons dried breadcrumbs
2 tablespoons cajun seasoning, divided
5 tablespoons butter
1 large garlic clove, minced
1 cup heavy cream, room temperature
1 cup milk, room temperature
1/4 cup parmesan cheese, grated plus more for topping
1/4 cup mozzarella cheese, shredded
1/4 teaspoon onion salt
salt, to taste
pepper, to taste
1 tablespoon fresh parsley, chopped
8 ounces pasta

1
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and toss with 1 tbsp of the olive oil. Set aside until ready to use.
2
Meanwhile, make the sauce. Melt the butter in a small pan over medium heat. Stir and cook the garlic for 1 minute. Whisk in the whipping cream, milk and Parmesan cheese. Season with salt and pepper, to taste. Allow the sauce to simmer over very low heat until ready to use. Do not allow the sauce to come to a boil.
3
Meanwhile, combine the breadcrumb with the 1 tbsp of the Cajun seasoning in a shallow bowl (I use a resealable bag). Coat the chicken evenly in the breadcrumb mixture.
4
Heat the remaining 3 tbsp of oil in a large skillet over medium-high heat. Add the chicken and cook on both sides until the chicken is browned and cooked through, about 5 minutes per side. Drain the chicken on paper towels and set aside.
5
Pour the Alfredo sauce over the cooked pasta and stir in the cooked chicken. Stir in the mozzarella cheese, the remaining 1 tbsp of the Cajun seasoning (or to taste -- start with 1 tsp at a time if you're unsure) and onion salt. Season with salt and pepper, to taste.
6
Garnish with parsley.
7
Enjoy!

1013

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb chicken breast, boneless and skinless cut into bite-size pieces, 1/4 cup olive oil, divided, 2 tablespoons dried breadcrumbs, 2 tablespoons cajun seasoning, divided, and more.

Yes, Cajun Chicken Alfredo Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cajun Chicken Alfredo Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions