Cajun Chicken Alfredo

This one-pot Cajun Chicken Alfredo is a comfortingly creamy and spicy pasta dish. It's so easy that you don't even have to break a sweat to make the sauce. It's just pure cream, milk, cheese, and Creole-Cajun seasoning. Saucy goodness in one meal!

Course chicken, comfort food, Lunch, soul food

Cuisine Italian, Southern

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 515kcal

Author Imma

Equipment

5-quart cast iron pot, saucepan, or 12- inch skillet

Ingredients

Cajun Chicken Alfredo

1 8-ounce package (100g) linguine, cooked according to package instructions, reserving 1 cup of pasta water
2 chicken breasts, cut in half horizontally
salt, to taste
1 tablespoon (12g) Creole seasoning

Cajun Alfredo Sauce

1 tablespoon (14ml) cooking oil
2 tablespoons (28g) butter
2 teaspoons (10g) garlic, minced
2 teaspoons (2g) fresh thyme
1 tablespoon (12g) Creole seasoning, (salt-free)
½ cup (120g) heavy cream
2 cups (480ml) milk
2 ounces (60g) cream cheese
½ cup (50g) freshly grated Parmesan cheese
1 ½ cups (360ml) chicken stock (or broth)
Salt and pepper to taste
Parsley, for garnish

Instructions

Cajun Chicken

Cook pasta according to package instructions.
Pat dry the chicken with a paper towel. Season it with salt then rub both sides with Creole seasoning and set aside.
Heat oil in a large pot over medium-high heat. Add the chicken and brown for about 4-5 minutes on both sides or until golden brown, and it has cooked through. Be careful with the chicken so it doesn't burn. Clean the pan if any major burns occur.
Remove chicken from the pan and keep warm. You may cover with foil while you prepare the Alfredo sauce.

Cajun Alfredo Sauce

In the same pan, add butter, let it melt, then add garlic, thyme, and Creole seasoning. Stir for about a minute or until fragrant.
Reduce the heat, and slowly whisk in heavy cream, milk, and cream cheese. Constantly whisk 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 chicken stock. Cook over medium heat for 5-6 minutes or until it thickens. Adjust the thickness of the sauce with more chicken stock, pasta water, or water.
Season with salt, pepper, and extra Creole seasoning. Add drained pasta to the skillet. Mix well to combine thoroughly.
Turn off the heat and let it rest for 5-7 minutes for the pasta to soak up some of the sauce. It is important to note that the sauce will thicken as it sits.
Serve the pasta topped with the sliced chicken.

Notes

Reserve pasta water because it adds flavor and helps thicken the sauce if needed.
Slightly undercook the pasta. The residual heat will continue cooking the pasta, especially when you simmer it in the sauce for a few minutes.
Keep stirring while adding the cream. This technique is used to prevent the cream from curdling.
Simmer the sauce on low to avoid curdling. Dairy-based sauces tend to curdle when the protein starts to bind because of high heat. Please don’t let your cream sauce boil.
Please remember that nutritional information is a rough estimate and can vary significantly based on the products used.

Nutrition