Spicy Cajun Chicken Alfredo Pasta: Creamy, Bold, and Flavorful!

Season the chicken breasts evenly with Cajun seasoning, salt, and pepper.
In a large skillet, heat olive oil over medium-high heat.
Cook the chicken breasts for about 6-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
Remove the chicken from the skillet and let it rest for 5 minutes before slicing it thinly.
2. Cook the Pasta:

While the chicken is cooking, bring a large pot of salted water to a boil.
Add the pasta and cook according to package instructions until al dente (typically 8-10 minutes for fettuccine).
Drain the pasta and set it aside, reserving about 1 cup of pasta water for the sauce if needed.
3. Make the Alfredo Sauce:

In the same skillet you used for the chicken, melt the butter over medium heat.
Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Pour in the heavy cream and whole milk, stirring to combine.
Bring the mixture to a simmer and cook for 3-4 minutes, allowing the sauce to thicken slightly.
Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy.
Season with black pepper, salt, and crushed red pepper flakes (if using). Adjust the seasoning to taste.
4. Combine the Pasta and Chicken:

Add the cooked pasta to the skillet with the Alfredo sauce and toss to coat the pasta evenly. If the sauce is too thick, add a little reserved pasta water to loosen it up.
Top the pasta with the sliced Cajun chicken and toss gently to combine.
5. Serve:

Serve the Spicy Cajun Chicken Alfredo Pasta in individual bowls. Garnish with chopped parsley and extra Parmesan cheese if desired.
Serving and Storage Tips