Cajun Chicken Alfredo

Bold Cajun flavors mixed with a creamy Alfredo sauce, say less! This gluten-free Cajun Chicken Alfredo is a weeknight heavy hitter. Simple to make, super flavorful, and clean plate club-worthy!

Made with tender bite-sized chicken, gluten-free tagliatelle, garlic, Parmesan, and Cajun seasoning, this comforting pasta comes together quickly with simple ingredients. The Cajun seasoning adds plenty of flavor without requiring a long list of spices, making this an easy chicken dinner for busy nights.

This kid-friendly Cajun Chicken Alfredo is also easy to customize for your family. If your kids prefer milder flavors, use a mild Cajun seasoning or simply reduce the amount. The creamy Parmesan Alfredo sauce, tender chicken, and pasta are familiar flavors that picky eaters often enjoy, while adults still get the bold, savory flavor they want. You can even set aside a portion of the chicken and pasta before adding the Cajun seasoning for an extra-mild serving.

While Alfredo is known for being rich and indulgent, this recipe keeps the ingredients balanced for a satisfying homemade meal. Using a reasonable amount of cream, butter, and Parmesan creates a silky sauce without making it overly heavy, and serving the pasta with broccoli, peas, spinach, or another favorite vegetable adds extra nutrients and color. Using gluten-free pasta also makes this an easy gluten-free dinner option for families who need or prefer to avoid gluten.

I love making easy, quick weeknight dinners that have your family going back for seconds. I am confident this dish does just that! It's also fun to combine cuisines, and this Cajun and Italian mash up has quickly become a house favorite.

Frequently Asked Questions

Can I use regular pasta instead of gluten-free pasta?Yes. Regular tagliatelle, fettuccine, or another long pasta can be used in place of gluten-free tagliatelle. Just cook the pasta according to the package directions.

How do I keep Alfredo sauce from becoming too thick?Reserve some of the pasta cooking water before draining the pasta. Add a few tablespoons to the sauce as needed while tossing everything together. The starchy pasta water helps create a smooth, silky sauce that coats the noodles.

Can I make Cajun Chicken Alfredo ahead of time?Yes, although Alfredo sauce is best served fresh. If you have leftovers, refrigerate them in an airtight container and gently reheat them on the stovetop or in the microwave. Add a splash of milk, cream, or water while reheating to loosen the sauce.

NOTE: Some Cajun seasonings have a lot of salt already in them, so make sure to taste for salt adjustments. Mine does not, so I only added 1/2 tsp of salt.

INGREDIENTS

9 oz gluten-free tagliatelle pasta

1 lb boneless skinless chicken breasts 

2 Tbsp extra virgin olive oil

3 Tbsp Cajun seasoning, divided

1 Tbsp fresh garlic, minced

2 Tbsp butter

2 cups heavy cream

1 1/4 cup Parmesan cheese, finely grated

Salt, to taste

Fresh parsley, chopped, for garnish

HOW TO MAKE

-Cook pasta according to package instructions. Reserve 1 cup of pasta water.

-While pasta is cooking, cut chicken into bite-size pieces.

-Put chicken in a large bowl, and add 2 Tbsp Cajun seasoning. Stir to fully coat all chicken.

-Heat olive oil in large, deep skillet over medium heat.

-Add chicken in a single layer, working in batches if necessary.

-Cook for 2-3 minutes on each side, or until just done, then set aside.

-Melt butter in the same skillet. 

-Add the garlic and remaining 1 Tbsp Cajun seasoning, and let cook for 30 seconds.

-Pour in the heavy cream, scraping up the browned bits from the bottom of the skillet. Bring to a gentle simmer, not a hard boil, and cook for about 3–4 minutes.

-Remove the skillet from the heat. Gradually whisk in the Parmesan until smooth. If the sauce is too thick, add pasta water a few tablespoons at a time.

-Add the drained pasta and chicken to the skillet. Toss thoroughly over low heat, adding more pasta water as needed until the sauce is silky and coats the noodles rather than sitting heavily on them.

-Taste for salt adjustments, and garnish with fresh parsley.