Cajun Chicken Alfredo

This Cajun Chicken Alfredo is creamy, bold, and restaurant-style, with tender chicken, ziti, Rotel, and an easy weeknight sauce.

Course Chicken Dinner, Main Course

Cuisine American

Keyword alfredo recipes, cajun chicken recipes, chicken alfredo recipes, Chicken Pasta Recipes

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 834kcal

Author Kathleen

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.

Use room-temperature cream cheese for the smoothest sauce. It melts more evenly and is much less likely to leave little lumps behind.
Keep the heat gentle once the dairy goes in. A hard boil can make creamy sauces separate or turn grainy.
Add pasta water a little at a time. You want the sauce silky and clingy, not loose or soupy.
Taste before adding extra salt. Cajun seasoning, Rotel, and parmesan can all bring salt to the dish.
For more heat, add cayenne or hot sauce at the end. That lets you turn up the spice without throwing off the salt balance.
For a milder version, reduce the Cajun seasoning slightly or use a gentler blend. The sauce will still be flavorful and creamy.
Use freshly grated parmesan if possible. It really does make a difference in how smooth the sauce turns out.