Save Pin
Fire up your weeknight with this zesty Cajun Chicken Alfredo, where creamy pasta hugs crisp chicken and bright bell peppers, all swimming in a smoky, peppery sauce. It's bold, it's smooth, and you’ll want it on chilly evenings or when you're in the mood for something cozy with a bit of a kick.
Honestly, the first time I threw this together, I was blown away by how much flavor came out so fast. That’s why I keep Cajun mix ready to go for nights when everyone gets hungry at once.
Mouthwatering Ingredients
- Penne pasta: short noodles catch all the sauce, cook them until they still have a bit of bite
- Salt and black pepper: tweak these just before serving to get the taste exactly how you want
- Parmesan cheese: shredded fresh melts into the sauce and adds savory tang
- Heavy cream: rich, thick, and the secret to silky sauce—choose the good stuff if you can
- Garlic: buy firm, weighty cloves, mince to bring in extra depth and a bit of zing
- Red and green bell peppers: adds color and crunch, pick ones that look shiny and feel firm
- Onion: chop fine for a lush, sweet layer, go for shiny and hard onions
- Chicken breasts: go for boneless, slice thin so they cook quick, look for ones that are fresh and pink
- Olive oil and unsalted butter: a splash of both makes the sauce taste rich and golden
- Dried oregano and dried thyme: crumble between your fingers for fragrance, they bring out the earthiness
- Paprika: this is how you get that rich red color and signature smoky taste, go for a deep shade
- Garlic powder and onion powder: these two lift up all the other flavors, fresher the spice, bigger the flavor
- Cayenne pepper: sprinkle in as much or as little as you want, it’s what gives the dish a little fire
- Black pepper and salt: hit the dish with a good pinch of each, fresh cracked is best
Simple Steps
- Serve and Garnish:
- Dish up hot pasta, hit it with extra parmesan and a shower of fresh parsley. Eat right away for the creamiest texture.
- Combine Everything:
- Toss in your cooked chicken and the drained noodles. Mix until the sauce hugs everything. Stir in parmesan cheese until gooey. Need it looser? Splash in saved pasta water.
- Simmer the Cream Sauce:
- Drop the heat, pour in that heavy cream, stir up the brown bits. Let it bubble gently for five minutes or so, until it’s thick and full of Cajun flavor, but don’t boil hard.
- Add Garlic and Seasonings:
- Sprinkle garlic over the veggies, cook just a minute, stirring so it doesn’t burn. Add the rest of your Cajun mix, coating everything to build that spicy base.
- Sauté the Vegetables:
- With the same pan, keep it on medium. Dump in the onion and peppers and stir. Cook till onions are see-through and peppers are crisp-tender—about four minutes. You want them tender but still bright.
- Brown the Chicken:
- Heat up the oil and butter on medium-high. Coat chicken slices in a spoonful of Cajun spice. Lay them flat, don't crowd them. Let them get golden, about two-three minutes on each side. Move cooked chicken to a plate, but keep those tasty juices in your pan.
- Cook Pasta:
- Boil lots of salted water. Cook penne till al dente, mixing now and then so nothing sticks. Drain and set aside.
- Mix Cajun Seasoning:
- Mix up paprika, garlic and onion powders, dried thyme and oregano, cayenne, salt, and black pepper in a bowl. Break up any chunks using your fingers. Give it a good stir and stash aside.
Save Pin
When I want melt-in-the-mouth cheese, I always get a wedge and grate it at home. The kids love twirling every noodle to grab all that creamy, spicy sauce—there’s never any left after dinner.
Keeping It Fresh
Stash leftovers in a tight container and stick it in the fridge for three days tops. Warm it up with a splash of milk or water over gentle heat so the sauce stays loose and dreamy.
Swaps You Can Try
No penne? Got some rotini or fettuccine? Use those instead. No chicken in the fridge? Shrimp or thin-cut turkey also work—just cook till done so they don’t get tough.
Perfect Pairings
This creamy plate is awesome with some green salad tossed in vinegary dressing, even steamed broccoli. You can’t go wrong with garlic bread for scooping up that extra sauce.
Save Pin
Where Cajun Pasta Comes From
Alfredo might be a classic from Italy, but Cajun seasoning brings all the spicy, peppery flavor of Louisiana. Mixing the two makes dinner feel homey and lively no matter where you are.
Common Recipe Questions
- → How spicy does it get?
The spiciness really comes down to how much cayenne you throw in with your Cajun mix. Dial it up or down to make it as mild or fiery as you like.
- → Is it okay to use another kind of pasta?
Totally! Penne works nicely, but you can swap in fettuccine or rigatoni. They hold up great with all that Alfredo and chicken, too.
- → What's the trick to keeping Alfredo creamy?
Take it off the heat before you stir in the parmesan. Don’t blast the cream with too much heat or you’ll end up with a weird, grainy mess.
- → Which veggies would taste good in here?
Bell peppers and onions make everything sweeter and brighter, while garlic adds a little kick. Mushrooms or fresh spinach would be awesome, too.
- → Any tips for reheating leftovers?
For best results, warm it up gently on low. Add a splash of cream or milk so the sauce stays smooth and doesn’t dry out.
- → Can I make this without any dairy?
Yep, just use non-dairy cream and grab a vegan parmesan alternative. You’ll get that creamy vibe without the milk.