This Cajun Chicken Pasta recipe has a Creamy Alfredo Sauce with your favorite pasta and seasoned chicken. This popular Chili’s classic can be made with penne, linguine, or fettuccine. Add sausage or shrimp for a fun twist.
Cajun Chicken Pasta
Where do I even begin. First, this recipe has THE best Alfredo sauce recipe that you’ll ever find. (I actually got it from Olive Garden.)
The chicken is easy to season and has a perfectly golden-brown outer crust that’s super juicy on the inside.
You can use any pasta that you have on hand, and the additional ingredients that you can add is almost endless, see below!
How to Make it
*See recipe card below this post for ingredient quantities and full instructions.
Slice chicken breast in half and pat dry. Season generously with Cajun seasoning and desired amount of salt and pepper.
Sear chicken in olive oil over medium-high heat until a brown crust has formed and it’s cooked through. Set aside, let it rest for 10 minutes prior to slicing.
Melt butter to the same skillet over medium heat. Add minced garlic and cook for 1 minute.
Whisk in the flour. Slowly add the half and half.
Sprinkle on the Parmesan and Romano cheese, whisk. Add cooked/drained pasta and toss to coat.
Add cooked chicken, toss to coat and heat through. Serve with garlic bread with cheese.
- Alfredo sauce is a convenient make-ahead and freezable sauce. Unlike some other cheese sauces, the flour in this recipe helps it to maintain it’s consistency when cooled and reheated.
- It can be stored in the refrigerator for up to 3 days.
- It can also be frozen and is best if used within 1-2 months.
- For best results, reheat leftovers in a double boiler with the lid on. The consistency, texture, and flavor is much better than microwaving. (Here’s how to make your own double boiler.)
- Frozen sauce should be thawed overnight in the fridge before reheating.
- It’s always best to freeze sauce by itself and boil fresh pasta before serving.
- If the sauce is too thick when reheated, add a splash of milk or chicken broth to thin it out.
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Cajun Chicken Pasta
- 1 large boneless/skinless chicken breast, equal to about 1 lb.
- 2 tablespoons olive oil
- 1 Tablespoon Cajun seasoning
- 6 Tablespoons salted Butter
- 4 cloves garlic, minced
- 2 Tablespoons all-purpose flour
- 3 cups half and half
- ½ cup Parmesan cheese, finely grated
- ½ cup Romano cheese, finely grated
- ¾ pound pasta*
- Pro Tip: Let the grated cheese and half and half come to room temperature prior to adding to the sauce.
- Bring a pot of salted water to a boil. As it gets up to temperature, prepare the chicken.
Sear the Chicken
- Slice chicken breast in half lengthwise and pat dry. Season generously with Cajun seasoning and desired amount of salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Add chicken and let it sear, undisturbed, for about 5 minutes on each side, until a brown crust has formed and the chicken is cooked through. Set aside, let it rest for 10 minutes prior to slicing.
- Add the pasta to the boiling water and cook according to package instructions. Meanwhile, prepare the sauce.
Prepare the Sauce
- Melt butter to the same skillet over medium heat. Use a silicone spatula to scrap up any brown bits from the bottom of the pan. This will give the sauce plenty of flavor. Add minced garlic and cook for 1 minute.
- Whisk in the flour and heat for 30 seconds. Slowly add the half and half.
- Reduce heat to low. Gradually sprinkle in the Parmesan and Romano cheese, whisking to incorporate.
- Add the drained pasta. Use kitchen tongs to toss and incorporate into the sauce. The sauce will continue to thicken upon standing.
- Add the sliced chicken and toss to incorporate into the sauce allow it 1-2 minutes to heat through.
- Remove from heat and serve with homemade garlic bread.
- 1-2 Tablespoons Hot Sauce
- Pinch Red Pepper Flakes
- Diced Tomatoes
- Sausage (ground or links)
- Bell or Jalapeno Peppers