Cajun chicken Alfredo

Tips: Improve your Cajun chicken Alfredo

We have a few tips that with help you improve your Cajun chicken Alfredo. Find out how to cook a delicious sauce, prepare the dish ahead of time, and store leftovers.

Save some pasta water for the sauce

Set aside some water after boiling your fettuccine. If your Alfredo sauce becomes too thick, add a bit of the starchy pasta water to help thin it, ensuring a smooth coating for each pasta strand. This water also helps when reheating your dish, maintaining the creaminess without watering down the flavour. Save about 250 ml of the water just before you drain your pasta, and add it bit by bit to the sauce as you mix it with your al dente fettuccine.

Prepare the dish ahead of time

Yes, you can prepare Cajun chicken Alfredo ahead of time. Cook the chicken and make the Alfredo sauce, then refrigerate them separately for up to four days. When ready to eat, gently warm the chicken and sauce, mix with freshly cooked pasta, and add some pasta water to get the right sauce consistency.

Store leftovers properly

Keep your Cajun chicken Alfredo fresh by storing any leftovers in an airtight container in the fridge, where they will stay good for up to four days. If you can, store the sauce and pasta separately to stop the pasta from soaking up too much sauce and going soft. When it is time to reheat, warm it slowly on the stove or in the microwave, and add a bit of pasta water to make the sauce creamy again.

Whip up a spicy Cajun chicken Alfredo

Cajun chicken Alfredo is an excellent dish when you want to enjoy a meal that is both spicy and creamy. It brings together the best of both worlds, as it combines spicy Cajun seasoning and Italian culinary tradition. Only a few main ingredients make up the dish. Succulent chicken breast fillets seasoned with Cajun spice are joined by tender fettuccine and a creamy Alfredo sauce. Sprinkle on a little extra Parmesan cheese and enjoy a comfort classic with a spicy twist.

Are you searching for more delicious recipes that pair pasta and meat with a creamy sauce? Try our recipes for creamy steak fettuccine, buffalo chicken mac and cheese, or tasty salmon and leek pasta.

Tender chicken seasoned with warm Cajun spices

The succulent flavours of the chicken breast fillets come from being seasoned with Cajun seasoning, a blend of paprika, garlic powder, onion powder, cayenne pepper, and various herbs. Searing the chicken not only creates a caramelised, crispy crust but also keeps the inside meat deliciously juicy. This savoury chicken, with its smoky and spicy notes, pairs wonderfully with the rich, cheesy sauce.

Creamy sauce with Parmesan, cream cheese, and cooking cream

While a classic Alfredo sauce is cheesy and creamy, our recipe adds an extra layer of indulgence. We start by adding cooking cream and lemon juice to melted butter to create a rich base with a hint of tanginess. Parmesan cheese is then slowly grated into the mixture, thickening the sauce and infusing it with its nutty, savoury nuances. The secret weapon is cream cheese, which not only lends a luscious texture but also adds a vital layer of tanginess to round out the flavour.

Tailor the dish to your palate

Feeling creative? Personalise the Cajun chicken Alfredo by swapping out ingredients with ones that are more to your liking. Instead of chicken, try using shrimp. Shrimp is also a common ingredient in Cajun cuisine and works wonderfully with creamy fettuccine. Sauté the shrimp with the same Cajun seasoning until they are pink and cooked through. You can also experiment with tofu. Simply press and cube the tofu and then sauté it with the Cajun seasoning until crispy.

If these changes are too significant, you can always include a few vegetables. Stir in fresh spinach at the end of cooking for a burst of earthy flavour and green colour. Sautéing red pepper or mushrooms is also a great option. While the red pepper adds a sweet, colourful touch, the mushrooms provide an earthy flavour that pairs well with the creamy sauce.