Cajun Chicken Fettuccine Alfredo Recipe

For date night, Cajun Chicken Fettuccine Alfredo is a perfect meal. The rich cream sauce and spicy chicken makes eating a restaurant-quality meal a reality.

Easy Cajun Chicken Fettuccine Alfredo Recipe

Our 4 youngsters are a blessing past degree. Truly they may be. But having a group of youngsters isn’t without sacrifice. For instance, pleasant dining becomes the exception rather than the guideline. However, having a bunch of kids makes date night a marital necessity. We’re speaking sanity, human beings… Sane mother and father are satisfied and powerful dad and mom.

The Viscount St. Albans Slayer and I like to consume out pretty often. Enjoying a table-served meal, and someone else cleaning up is a little slice of heaven. But with babysitting jogging approximately $10 consistent with hour, we tend to do in-house dating as a substitute.

Best Cajun Chicken Fettuccine Alfredo Recipe

In-residence dates normally pass a touch something like this: Feed the kids, get them in bed, cook a decadent meal and dessert, then dine and revel in-person dinner conversation. There’s no fielding of limitless questions, reducing simplest my meals, no reminders of proper table manners, and no fart jokes. Pure dining bliss, without the fats check and babysitting rate on the end. I LOVE it!

Yummy Cajun Chicken Fettuccine Alfredo Recipe

Our maximum current date night time consisted of this Cajun Chicken Fettuccine Alfredo:

I’ve been in love with all matters Alfredo for the reason that my first actual bite of Michaelina’s frozen Fettuccine Alfredo. That was excessive livin’ college grub, however, nothing compares to the real deal.

Food Dork Trivia: How did Fettuccine Alfredo get its name? Well, I’ll inform ya! Fettuccine Alfredo is called for Chef Alfredo di Lello who originated the pasta dish within the 1920s. The dish generally consists of fettuccine enrobed in a wealthy cream sauce with butter, parmesan cheese, and lots of cracked black pepper.

Tasty Cajun Chicken Fettuccine Alfredo Recipe

My fettuccine Alfredo includes fettuccine enrobed in a wealthy cream sauce with butter, four kinds of cheese, and approximately four times the standard quantity of cheese. Because cheese is my existence. Then just for a laugh, I paintings in cajun spiced hen and tomatoes. Kind of kicks the whole association up some notches. I assume Alfredo might approve.

Delicious Cajun Chicken Fettuccine Alfredo Recipe

Cajun Chicken Alfredo is an appropriate date night meal. It makes 1st Baron Verulam Slayer a very happy man.

But, I’m going to be sincere with you. Your kitchen can be absolutely trashed by using the quit of making ready this meal. Completely. Trashed. We’re speakme it’ll look as though a twister went through with laser-like accuracy and centered your cabinets. But don’t let that forestall you from making Cajun Chicken Fettuccine Alfredo–it’s definitely well worth it!

Because probabilities are, your well-fed and glad spouse will smooth up the mess for you. Publisher 1st baron Verulam Slayer was so pleased that he couldn’t wash dishes speedy sufficient so that I didn’t just do it! Which made me very happy, too.


See also: Instant Pot Old-Fashioned Pot Roast


Cajun Chicken Fettuccine Alfredo Recipe

Recipe by Teresa K. HuffmanCourse: Chicken Recipes


Prep time


Cooking time





For date night, Cajun Chicken Fettuccine Alfredo is a perfect meal. The rich cream sauce and spicy chicken makes eating a restaurant-quality meal a reality.


  • 4 small boneless skinless chicken breasts (about 1 1/4 lbs.)

  • 2 garlic cloves, minced

  • 1 Tbs. olive oil (or more if needed)

  • 2 Tbs. butter, divided

  • 1 1/2 Tbs. Cajun blackening spice (like Paul Prudhomme’s brand)

  • 1 1/2 C. good quality, freshly grated Italian cheeses (I like a blend of Asiago, Parmesan, and Fontina.)

  • 1 1/2 C. heavy cream (or half-and-half)

  • 1/4 C. dry white wine (or chicken broth)

  • 1 C. (1/2 pint) grape tomatoes, halved

  • 1/2 tsp. ground black pepper (or more, to taste)

  • 1 tsp. kosher salt (or more, to taste)

  • 3 oz. herbed goat cheese, crumbled

  • Pinch of ground nutmeg, for garnish

  • 1 pound fettuccine, cooked

  • Chopped parsley, for garnish


  • For Chicken:
  • Rinse chicken breast in cool water, and pat dry. Pound each chicken breast flat with a flat meat mallet or rolling pin, between two sheets of plastic wrap. Set flattened breasts on a clean plate. Sprinkle a heavy amount of blackening spice on both sides of each chicken breast, pressing to adhere.
  • Preheat oven to 350 degrees F.
  • Heat 1 Tbs. of the butter, and the olive oil in a large skillet over medium high heat, until butter begins to brown. Place chicken in the pan, and sear on one side, until it is very brown, about 3 minutes. Flip chicken and sear the other side until very brown, about another 1 1/2 minutes. Work in batches so as not to crowd the pan.
  • Place browned chicken onto a rimmed baking sheet, and bake for 10 minutes, or until chicken is cooked through and no longer pink inside. Remove chicken from the oven and thinly slice against the grain; set aside.
  • Meanwhile, cook the pasta according to package directions and begin cooking the sauce.
  • For Sauce:
  • If the skillet looks dry, add a bit more olive oil. Reheat the skillet over medium heat.
  • Pour the dry white wine (or chicken broth) into the skillet to deglaze the pan and whisk all of the delicious brown bits off the bottom of the pan. (1-2 minutes)
  • Add the garlic and tomatoes to the pan and sauté to soften and lightly caramelize, stirring occasionally. (1-2 minutes)
  • Reduce heat to medium-low and pour the heavy cream to the pan with the tomato mixture, stirring constantly for 1 minute. Add the salt, pepper, and the remaining tablespoon of butter. Continue to stir the cream mixture while it simmers for 3-4 minutes. The cream will reduce slightly.
  • Remove from heat. Add the grated cheeses, and goat cheese to the cream sauce. Stir constantly until all the cheese has melted, and sauce is smooth. Taste sauce and adjust seasonings.
  • Pour the fettuccine onto the sauce, and top with the sliced chicken. Toss the pasta and chicken into the sauce with tongs, until well combined. Turn tossed pasta into a large serving bowl. Sprinkle with a pinch of nutmeg, and a bit of chopped parsley.
  • Serve immediately.

Teresa K. Huffman

Leave a Reply

Your email address will not be published. Required fields are marked *