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Pioneer Woman Cajun Chicken Alfredo

Pioneer Woman Cajun Chicken Alfredo - recipe card
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This creamy, spicy pasta dish features blackened cajun chicken over fettuccine in a rich, homemade Alfredo sauce with a hint of cajun spice. The sauce is silky and coats every noodle, while the chicken is juicy with a perfectly charred crust.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1.5 lb / 680 g), halved horizontally
  • 2 tbsp Cajun seasoning
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1/2 cup unsalted butter (1 stick), divided
  • 3 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup fresh grated Parmesan cheese (about 4 oz)
  • 1/4 cup freshly grated Romano cheese (optional, substitute with Parmesan)
  • 1/4 tsp nutmeg (freshly grated if possible)
  • 1/4 tsp cayenne pepper (adjust to taste)
  • 12 oz (340 g) fettuccine pasta
  • 1/4 cup pasta water (reserved)
  • 2 tbsp fresh parsley, chopped (for garnish)
  • Additional salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil (about 1 tbsp salt per 4 quarts of water). Cook the fettuccine according to package directions until al dente, usually about 8-10 minutes. Reserve about 1 cup of pasta water before draining, then drain the pasta and set aside.
  2. While the pasta cooks, prepare the chicken: pat the chicken breasts dry with paper towels. In a small bowl, mix the Cajun seasoning, 1 tsp salt, and 1/2 tsp pepper. Rub the spice mixture evenly over both sides of each chicken piece. Let sit for 5 minutes at room temperature to allow the flavors to penetrate.
  3. In a large cast-iron or heavy skillet, heat the olive oil and 2 tbsp of the butter over medium-high heat until the oil shimmers and the butter is foamy. Add the chicken pieces in a single layer, being careful not to overcrowd (cook in two batches if needed).
  4. Sear the chicken for 4-5 minutes per side, without moving, until a dark golden-brown crust forms (blackened look). The chicken should reach an internal temperature of 165°F (74°C). Transfer the chicken to a cutting board and tent loosely with foil. Do not clean the skillet—those browned bits add flavor.
  5. Reduce heat to medium and add the remaining 6 tbsp of butter to the same skillet. Scrape up any browned bits with a wooden spoon as the butter melts. Add the minced garlic and cook for 30-60 seconds until fragrant, but do not let it burn.
  6. Pour in the heavy cream and bring the mixture to a gentle simmer, scraping the bottom of the skillet. Let it simmer for 2-3 minutes, until slightly thickened (it should coat the back of a spoon).
  7. Lower the heat to low and whisk in the Parmesan and Romano cheeses, a handful at a time, until fully melted and smooth. Add the nutmeg and cayenne. Season with salt and pepper to taste. Keep the sauce warm, but do not boil—it may separate.
  8. Add the drained fettuccine to the skillet with the sauce, along with a splash of pasta water (about 1/4 cup to start). Toss the pasta with tongs until every strand is coated, adding more pasta water as needed to create a silky, clinging sauce.
  9. Slice the rested chicken breasts against the grain into strips. Divide the pasta among 4 plates, top with chicken slices, and garnish with fresh parsley. Serve immediately.
  10. Optional: For an even richer dish, finish the pasta with an extra pat of butter or a drizzle of olive oil before serving.
  11. Storage: Allow leftovers to cool completely, then store in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream to re-lighten the sauce.
  12. Freezing: Not recommended—the cream sauce may separate and become grainy upon thawing. If you must freeze, freeze without the sauce and make fresh sauce for reheating.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. For reheating, place in a saucepan over low heat with a splash of milk or cream, stirring frequently until warm. Alternatively, microwave in 30-second increments, stirring between intervals. Freezing is not recommended because the cream-based sauce can break upon thawing. If desired, you can freeze the cooked chicken separately and prepare fresh Alfredo sauce later.

Nutrition

Keywords: cajun chicken alfredo, cajun chicken pasta, blackened chicken fettuccine, creamy pasta with chicken, smoky alfredo sauce, weeknight dinner, comfort food, southern pasta, spicy alfredo, fettuccine alfredo with chicken

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-cajun-chicken-alfredo-recipe/