Cajun Chicken Alfredo (Creamy, 30 Minutes)
Prep
10 min
Cook
20 min
Total
30 min
Serves
4
Cajun chicken alfredo takes the richest comfort-food pasta and gives it a smoky, spicy kick — blackened chicken over creamy alfredo, tossed with fettuccine. It tastes like a restaurant order and comes together in 30 minutes, one skillet. The spice is all one Cajun seasoning.
This uses Dirty South Crack, our Cajun blend (paprika, cayenne, gumbo filé, garlic, white pepper).
Why you'll crave it
- 30 minutes, one skillet.
- One seasoning = blackened chicken + spiced sauce.
- Restaurant-rich, weeknight-easy.
Crack Spice Recipe
Cajun Chicken Alfredo
Ingredients
Method
- Boil pasta to al dente; reserve 1/2 cup pasta water, drain.
- Season + sear chicken. Toss chicken with 1 Tbsp Dirty South Crack. Sear in 1 Tbsp butter until cooked through and blackened. Remove.
- Sauce. Melt remaining butter; cook garlic 30 sec. Add cream and remaining 1/2 Tbsp seasoning; simmer 3–4 min.
- Cheese. Stir in parmesan until smooth.
- Combine. Add pasta and chicken; toss, loosening with pasta water. Finish with parsley.
Total time: 30 minutes. Serves 4.
Pro tips
- Blacken the chicken for a real crust before it goes in.
- Low heat for the sauce so the cream doesn't break.
- Pasta water keeps it silky.
Variations
- Cajun shrimp alfredo — swap shrimp (cook 2 min a side).
- Add veggies — spinach, sun-dried tomato, or peppers.
- Lighter — use half-and-half.
FAQ
How spicy? Medium — cream balances it; add seasoning for more.
Best pasta? Fettuccine is classic; penne works.
Reheat? Add a splash of cream or milk to loosen.
Comfort food with a kick: Dirty South Crack seasons the chicken and the sauce. Make Cajun chicken alfredo tonight.