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Spicy Cajun Grilled Chicken Pasta Alfredo

A warm, creamy plate of goodness that embodies comfort and flavor, perfect for gatherings or cozy nights in.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 1400
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 8 oz fettuccine pasta Choose according to package instructions.
  • 2 pieces chicken breasts Opt for high-quality, skinless chicken.
  • 2 tbsp Cajun seasoning Adjust spice level according to preference.
  • 2 tbsp olive oil For grilling chicken.
  • 2 cups heavy cream For a rich sauce.
  • 1 cup grated Parmesan cheese Adds cheesy flavor.
  • 3 cloves garlic, minced Sauté until fragrant.
  • to taste Salt and pepper For seasoning.
  • for garnish Fresh parsley Adds color and freshness.

Method
 

Preparation
  1. Begin by cooking the fettuccine pasta according to package instructions. Once cooked, drain and set aside. Reserve a little pasta water in case you need to loosen the sauce later.
  2. While the pasta is cooking, take your chicken breasts and sprinkle them generously with Cajun seasoning on both sides. Rub the seasoning in to maximize the flavor.
Cooking
  1. Heat olive oil in a grill pan over medium heat. Once hot, add the seasoned chicken breasts. Grill each side for about 6-7 minutes or until thoroughly cooked. Remove from heat and let the chicken rest for a few minutes before slicing.
  2. In a large skillet, add minced garlic and sauté for about 1-2 minutes until fragrant but not browned.
  3. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until fully melted and the sauce is creamy.
  4. Add the cooked fettuccine to the skillet with the Alfredo sauce. Toss gently until all the pasta is evenly coated. If the sauce is too thick, add a bit of reserved pasta water.
  5. Slice the rested grilled chicken and arrange it atop the creamy pasta.
Serving
  1. Garnish with fresh parsley and serve hot.

Notes

Store in an airtight container for up to 3 days in the refrigerator. Freeze for up to 3 months, ideally freezing the chicken separately. Reheat on the stovetop over low heat, stirring often.