Cajun Chicken Alfredo

Creamy, spicy, and soul-satisfying pasta with a delicious protein so easy you won’t even break a sweat. Enjoy a crazy good weeknight dinner in 30 minutes and still have time to spend with the family.

Course chicken, Main

Cuisine Italian, Southern

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 550kcal

Author Imma

Equipment

1 5-quart cast-iron skillet

Ingredients

1 8-ounce package (225g) linguine or fettuccine cooked according to package instructions, reserving 1 cup of pasta water
2 chicken breasts, cut in half horizontally
salt to taste
1 tablespoon (15g) Creole seasoning
1 tablespoon (15ml) cooking oil
2 tablespoons (28g) butter
2 teaspoons (10g) minced garlic
2 teaspoons (2g) fresh thyme
1 tablespoon (15g) Creole seasoning (salt-free)
½ cup (120ml) heavy cream
2 cups (475ml) milk
2 ounces (60g) cream cheese
½ cup (50g) freshly grated Parmesan cheese
1½ cups (360ml) chicken stock or broth
salt and pepper to taste
fresh parsley for garnish

Instructions

Cook the pasta according to package instructions, drain, and set aside (reserving at least a cup of the pasta water. Make the chicken while the pasta cooks.
Pat the chicken dry with a paper towel. Season it with salt, then rub both sides with Creole seasoning.
Heat oil in a large pot over medium-high heat. Add the chicken and brown for 4-5 minutes on both sides or until golden brown, and it has cooked through. Be careful so it doesn't burn. Clean the pan if any major burns occur.
Remove chicken from the pan and keep warm by covering it with foil while you prepare the Alfredo sauce.
In the same pan, melt the butter, then add garlic, thyme, and Creole seasoning. Stir for about a minute or until fragrant.
Reduce the heat to as low as possible, and slowly whisk in heavy cream, milk, and cream cheese. Whisk constantly until it starts to thicken.
Stir in the Parmesan cheese and mix until the sauce is smooth or until everything is well combined.
Pour in the chicken stock. Cook over medium heat for 5-6 minutes or until it thickens. Adjust the thickness of the sauce with the reserved pasta water.
Season with salt, pepper, and extra Creole seasoning. Add the drained pasta, and mix well to coat the pasta.
Turn off the heat and let it rest for 5-7 minutes so the pasta can soak up some of the sauce. The sauce will thicken as it cools.
Serve the pasta, top it with sliced chicken breast, and enjoy.

Notes

Reserve the pasta water because it adds flavor and helps thicken the sauce if needed.
Keep stirring while adding the cream and then the Parmesan to prevent curdling and clumping.
Be careful not to let the sauce boil so it doesn't separate.
Please remember that nutritional information is a rough estimate and can vary significantly based on the products used.

Nutrition