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 recipe quickly became a family favorite after I served it for a casual dinner; the rich sauce and Cajun seasoning are always a hit.
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 family loves gathering around this dish on busy weeknights because it feels indulgent yet is simple enough to make quickly.
Notes
Add sautéed bell peppers or mushrooms to the sauce for extra flavor and color, and pair this dish with a crisp green salad and a chilled Chardonnay for a complete meal.
Required Tools
Large pot, large skillet, knife and cutting board, tongs or pasta fork, measuring cups and spoons
Allergen Information
Contains milk/dairy (Velveeta, Parmesan, cream, butter), contains wheat (fettuccine), and contains chicken. Those with allergies should check ingredient labels for hidden allergens.
Save This Cajun Chicken Alfredo makes for a comforting, crowd-pleasing meal that you'll want to make again and again.
Recipe Help
- → How is the chicken prepared to ensure tenderness?
The chicken breasts are rubbed with Cajun seasoning and cooked in olive oil until golden and cooked through, then rested before slicing to retain juiciness.
- → What gives the sauce its creamy texture?
The sauce combines Velveeta cheese with heavy cream, butter, and Parmesan, stirred until smooth and creamy.
- → Can the spice level be adjusted?
Yes, cayenne pepper can be added or omitted to increase or reduce the heat according to taste preferences.
- → What is the best way to cook the fettuccine pasta?
Cook the fettuccine in salted boiling water until al dente, then drain while reserving some pasta water to adjust sauce consistency if needed.
- → Are there options to add extra vegetables?
Sautéed bell peppers or mushrooms can be added for additional flavor and color enhancements.