Save A creamy, spicy pasta dish featuring tender Cajun-seasoned chicken, rich Velveeta cheese sauce, and perfectly cooked fettuccine—comfort food with a Southern twist.
This dish quickly became a family favorite after I served it on a busy weeknight. Everyone loved the cheesy, tangy sauce and the perfect kick from the Cajun seasoning.
Ingredients
- Chicken: 2 large boneless, skinless chicken breasts, 1 ½ tablespoons Cajun seasoning, 1 tablespoon olive oil
- Pasta: 12 oz (340 g) fettuccine pasta
- Sauce: 2 tablespoons unsalted butter, 2 cloves garlic minced, 1 cup (240 ml) heavy cream, 8 oz (225 g) Velveeta cheese cubed, ½ cup (50 g) grated Parmesan cheese, ½ teaspoon black pepper, ¼ teaspoon cayenne pepper (optional for extra heat), Salt to taste
- Garnish: 2 tablespoons fresh parsley chopped, Extra grated Parmesan cheese (optional)
Instructions
- Step 1:
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside reserving ½ cup pasta water.
- Step 2:
- While the pasta cooks pat chicken breasts dry. Rub both sides with Cajun seasoning.
- Step 3:
- In a large skillet heat olive oil over medium-high heat. Add chicken and cook 5 6 minutes per side or until golden and cooked through (internal temperature 165°F/74°C). Remove chicken let rest 5 minutes then slice thinly.
- Step 4:
- In the same skillet reduce heat to medium. Add butter and garlic sauté 1 minute until fragrant.
- Step 5:
- Stir in heavy cream and bring to a gentle simmer. Add Velveeta cubes stirring often until melted and smooth.
- Step 6:
- Add Parmesan cheese black pepper and cayenne pepper (if using). Stir until fully combined and creamy. If sauce is too thick add reserved pasta water a little at a time.
- Step 7:
- Toss cooked fettuccine in the sauce until well coated.
- Step 8:
- Divide pasta among plates. Top with sliced Cajun chicken. Garnish with parsley and extra Parmesan if desired.
Save My kids always request this pasta on weekends and enjoy helping with the slicing and garnishing steps that bring the dish together.
Required Tools
Large pot, large skillet, knife and cutting board, tongs or pasta fork, measuring cups and spoons
Allergen Information
This recipe contains milk/dairy products such as Velveeta, Parmesan, cream, and butter. It also contains wheat and chicken. Those with allergies should check ingredient labels carefully.
Nutritional Information
Per serving: 670 calories, 32 g total fat, 57 g carbohydrates, 41 g protein
Save This Cajun Chicken Alfredo is the perfect blend of creamy, spicy, and savory to satisfy any pasta craving.
Recipe FAQ
- → How do I ensure the chicken stays tender?
Pat the chicken dry before seasoning and cook over medium-high heat just until golden and cooked through to retain moisture.
- → Can I substitute Velveeta cheese?
For a similar creamy texture, processed cheeses or a blend of cream cheese and mild cheddar can work, though flavor may vary.
- → How to adjust the spice level?
Modify the amount of Cajun seasoning and cayenne pepper according to your preference for heat intensity.
- → What pasta is recommended?
Fettuccine pasta works best for coating with the creamy sauce and providing a balanced bite with the chicken.
- → Can I make this dish ahead of time?
Cook the components separately and store them chilled. Combine and warm gently before serving to maintain texture and flavor.
- → What garnishes enhance the dish?
Fresh parsley and extra grated Parmesan add brightness and depth, complementing the rich sauce and spices.