Tender chicken and a luscious sauce with a kick—this Cajun chicken Alfredo has it all. A handful of ingredients and half an hour is all you need to get this dish on the dinner table. The creaminess balances perfectly with the spice—but it’s also easy to adjust the heat level, so you can make pasta that is sure to please.
It’s amazing how a few spices can conjure a whole new landscape—in this case we’re going Cajun. Whether you have a favorite Cajun seasoning that you pick up at the store or prefer to make your own blend, it’s the key to flavor in this creamy, dreamy pasta.
Of course combinations vary, but most Cajun spice mixes include garlic powder, paprika, cayenne pepper, and more for a mouthwatering result. This pop of flavor is balanced by the creaminess of the sauce and keeps you coming back for more.
This pasta feels fancy, but I promise it comes together so quickly. It’s perfect for nights when I need to get dinner on the table fast, but still want to be excited about what’s on my plate. Once you have your favorite Cajun seasoning, the other ingredients are staples that are easy to have on hand. It’s the next best thing to being on the bayou.
Take your tastebuds on a trip and get more Cajun kicks with this beautiful blackened chicken, Jambalaya, or this easy sausage and rice one-pot meal.
Cajun Chicken Alfredo Ingredients
- Ziti
- Reserved Pasta Water
- Chicken Breast
- Cajun seasoning
- Vegetable Oil
- Butter
- Onion
- Garlic
- All-Purpose Flour
- Heavy Cream
- Rotel
- Cream Cheese
- Parmesan Cheese
- Parsley
Tips
- Reserved Pasta Water: The starch in the pasta water helps thicken the sauce and it also helps the sauce cling to the pasta.
- Pasta Shape: If you want a different pasta shape, feel free to switch out the ziti! I love this sauce with fettuccine, bow tie, or rigatoni. Just use good Italian pasta.
- Turn Up The Heat: If you want to spice this up, I suggest you add cayenne pepper or your favorite hot sauce.
Storing + Freezing + Make Ahead
- How Long Can You Keep This In The Fridge? This recipe will keep in the fridge for up to 4 days when stored properly but keep in mind it will thicken a bit as it sits. You can thin it out by adding a little more cream or milk when you reheat it.
- Can You Freeze This? This dish doesn’t freeze well. The pasta gets mushy and the sauce has too much dairy to freeze. Store this in an airtight container or resealable bag after it cools completely and slide it into the fridge.
- Make-Ahead Tips: You can cook the chicken ahead of time and store it in the fridge.
- Food Safety: If you’d like more food safety info check out this article.
Serving Recommendations
I love to serve this rich, creamy dish with my Mediterranean salad or a simple green salad tossed with my super quick-to-make balsamic vinaigrette recipe. It’s also great with southern style green beans, roasted broccoli, or roasted peppers.
How to Make Cajun Chicken Alfredo
- Cook the pasta. Set aside
- Season the chicken.
- Brown the chicken. Set aside.
- Saute onion and garlic.
- Add flour.
- Add cream.
- Add Rotel.
- Add cheese, milk, and cajun seasoning
- Combine the pasta and chicken to the alfredo mixture.
***See full instructions below.
More Chicken Pasta Recipes
- Chicken Lasagna
- Chicken Spaghetti Casserole
- Chicken Fajita Pasta
- Chicken Pasta Salad
- Chicken Riggies
- Creamy Lemon Chicken Pasta
- Chicken Bacon Ranch Pasta
Cajun Chicken Alfredo
Ingredients
- 16 ounces ziti
- 1/4 - 1 cup reserved pasta water
- 1 pound chicken breast cut into 1-inch chunks
- 2 1/2 teaspoons cajun seasoning divided
- 1 tablespoon vegetable oil
- 2 tablespoons butter
- 1 cup onion chopped
- 1 tablespoon garlic minced
- 2 tablespoons all-purpose flour
- 2 cups heavy cream
- 1 (10-ounce) can Rotel undrained
- 4 ounces cream cheese cubed, and at room temperature
- 1 cup parmesan cheese shredded or grated
- 2 tablespoons parsley minced
- salt + black pepper to taste to taste
Instructions
- Cook pasta (16 ounces) according to package directions. Drain pasta, reserving 1 cup of pasta water, and dry the pasta pot. Set aside reserved pasta water.
- Meanwhile, in a large bowl toss the cubed chicken (1 pound) with 1 teaspoon of Cajun seasoning until evenly coated.
- In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat until it begins to shimmer. Add the chicken in a single layer and cook without stirring, until one side is browned on each side and cooked through, about 5 minutes. Remove the chicken to a plate and set aside. Remove any oil from the pan.
- Melt butter (2 tablespoons) in the skillet then saute onion (1 cup) and garlic (1 tablespoon) over medium-low heat until soft, about 5-7 minutes. Sprinkle flour (2 tablespoons) over vegetables and cook, stirring constantly for 1 minute.
- Remove pan from heat and slowly whisk in cream (2 cups) and (1 can) Rotel until smooth.
- Return skillet to medium and bring to a boil, stirring constantly. Reduce heat to low and stir cream cheese (4 ounces), parmesan (1 cup), and Cajun seasoning (1 1/2 teaspoon), and simmer gently until the cheese has melted.
- Add pasta and chicken to the sauce and toss until evenly coated. Thin out sauce, as needed, adding reserved pasta water, a little at a time (you likely won't use the whole 1 cup). Taste and adjust salt and pepper to your liking. Garnish with parsley (2 tablespoons) and serve.
Fans Also Made:
Notes
- Reserved Pasta Water: The starch in the pasta water helps thicken the sauce and it also helps the sauce cling to the pasta.
- Pasta Shape: If you want a different pasta shape, feel free to switch out the ziti! I love this sauce with fettuccine, bow tie, or rigatoni. Just use good Italian pasta.
- Turn Up The Heat: If you want to spice this up, I suggest you add cayenne pepper or your favorite hot sauce.
Hi, Kathleen. I gotta say, this one is our new favorite. I’m gonna try the creamy lemon chicken pasta next.
Yaaay! I’m glad you like this alfredo. I hope you’ll like the other one 🙂