Spicy Cajun Alfredo with Crispy Chicken
Seared cajun-spiced chicken over creamy parmesan pasta with garlic butter and a kick of hot sauce. Ready in under 25 minutes on one skillet.
- Total time
- 25 min
- Servings
- 2
- Calories
- 782
- Protein
- 48g
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 8 oz fettuccine pasta
- ¾ cup heavy cream
- ¾ cup parmesan cheese, grated
- 1.5 tbsp cajun seasoning
- 1 tbsp hot sauce (Frank's RedHot or similar)
- 3 cloves garlic cloves, minced
- 3 tbsp butter
Instructions
- 1
Boil salted water in a large skillet over high heat. Add fettuccine and cook until al dente, about 8 minutes. Drain, reserving 0.5 cup pasta water.
- 2
Pat chicken breasts dry. Coat both sides generously with cajun seasoning, salt, and black pepper.
- 3
Melt 1 tbsp butter in the same skillet over medium-high heat. Sear chicken 4-5 minutes per side until golden and cooked through (internal temp 165°F). Transfer to a cutting board.
- 4
Add remaining 2 tbsp butter and minced garlic to the skillet. Cook 30 seconds until fragrant, then add cream and bring to a simmer.
- 5
Stir in parmesan until melted and smooth, about 60 seconds. Add hot sauce and 0.25 cup reserved pasta water. Stir to combine.
- 6
Return pasta to the skillet and toss to coat. Slice chicken and arrange on top. Serve immediately.
Tools you’ll need
- large skillet (12-inch)
- cutting board
- instant-read thermometer
- tongs
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