Cajun Chicken Alfredo Pasta (Print Version)

Spicy Cajun chicken and colorful bell peppers tossed in a creamy Alfredo sauce with pasta.

# What You’ll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon Cajun seasoning
03 - 1 tablespoon olive oil

→ Vegetables

04 - 1 red bell pepper, sliced
05 - 1 yellow bell pepper, sliced
06 - 1 green bell pepper, sliced
07 - 3 cloves garlic, minced

→ Pasta

08 - 12 oz fettuccine or linguine

→ Alfredo Sauce

09 - 2 tablespoons unsalted butter
10 - 1 cup heavy cream
11 - 1 cup freshly grated Parmesan cheese
12 - 1/2 teaspoon black pepper
13 - 1/4 teaspoon salt
14 - 1/4 teaspoon smoked paprika

→ Garnish

15 - 2 tablespoons chopped fresh parsley
16 - Extra Parmesan cheese for serving

# Steps:

01 - Cook pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
02 - Pat chicken breasts dry and rub with Cajun seasoning on both sides.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5-6 minutes per side, or until golden and cooked through. Remove to a plate and let rest.
04 - In the same skillet, add sliced bell peppers and sauté for 3-4 minutes until just tender. Add minced garlic and cook for 1 minute more.
05 - Reduce heat to medium. Add butter to the skillet and let it melt. Pour in the heavy cream and bring to a gentle simmer.
06 - Stir in Parmesan cheese, black pepper, salt, and smoked paprika. Cook, stirring, until the sauce is smooth and slightly thickened for 2-3 minutes.
07 - Slice the cooked chicken into strips.
08 - Add drained pasta and sliced chicken to the skillet. Toss everything to coat in the sauce, adding reserved pasta water a little at a time if needed to loosen the sauce. Serve hot, garnished with chopped parsley and extra Parmesan.

# Expert Tips:

01 -
  • The Cajun seasoning creates a gorgeous crust on the chicken that locks in juices
  • Bell peppers add natural sweetness that balances the cream sauce perfectly
  • This comes together in 40 minutes but tastes like it simmered all afternoon
02 -
  • The chicken will continue cooking slightly while resting, so remove it when it reaches 160°F
  • Sauce thickens quickly off heat, so stop cooking when it still looks slightly looser than you want
  • Room temperature cream prevents the sauce from breaking when you add it
03 -
  • Use freshly grated Parmesan for the smoothest sauce texture
  • Let the chicken rest at least 5 minutes before slicing for juicy results

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