Cajun Chicken with Creamy Cajun Alfredo Penne Tips, FAQ & printable recipe

Tips for success

To achieve the ultimate creamy texture, always reserve a portion of the pasta cooking water before draining the penne.

This starchy water is a secret weapon in pasta cooking; if the Alfredo sauce becomes too thick or begins to separate, adding a tablespoon or two of this water will instantly emulsify the sauce, making it incredibly smooth and helping it cling perfectly to the pasta shapes.

For an even distribution of flavor, toss the cooked pasta in the warm sauce for about a minute over low heat before serving. This allows the penne to absorb some of the creamy, spiced liquid, ensuring every single bite is packed with Cajun flavor. Slice the chicken just before serving and arrange it on top to keep the meat looking neat and beautifully presented.

Variations

• Cajun Shrimp Alfredo: Swap the chicken breasts for large, peeled and deveined shrimp. Sear the seasoned shrimp in butter for two minutes per side until pink and opaque, then proceed with the sauce.
• Vegetarian Cajun Alfredo: Omit the chicken and sauté sliced bell peppers, onions, and mushrooms in the butter before preparing the cream sauce. Toss the vegetables with the pasta and sauce for a hearty meal.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Cool the dish for no more than 2 hours before refrigerating.

Freezer

Freezing is not recommended for this dish, as the heavy cream and cheese in the Alfredo sauce will separate and become grainy upon thawing.

Reheat

Reheat gently on the stovetop over low heat, adding a splash of milk or broth, stirring constantly until hot and the sauce is smooth.

Store any leftover Cajun chicken and pasta in an airtight container in the refrigerator within two hours of cooking. Kept properly, the leftovers will remain fresh and delicious for up to three days.

Because cream-based sauces can separate when stored, it is normal for the sauce to look slightly solid or oily when cold, but it will come back together beautifully when reheated correctly.

While this pasta is best enjoyed fresh, you can prepare elements of the dish ahead of time to save minutes on busy nights. The chicken can be seasoned and seared a day in advance, then stored in the refrigerator.

When ready to serve, prepare the fresh pasta and the hot Alfredo sauce, slice the cold chicken, and gently warm the chicken slices directly in the simmering sauce just before tossing with the penne.

Serving ideas

Present this stunning dish in warm, shallow pasta bowls to keep the creamy Alfredo sauce at the perfect eating temperature. Arrange the sliced Cajun chicken fan-style over the top of the penne, exposing the juicy white meat contrasted against the dark, seasoned crust.

A final sprinkle of finely chopped fresh parsley adds a vibrant pop of color and a clean, refreshing contrast to the rich sauce.

Pair this hearty pasta with a crisp, green side salad dressed with a light vinaigrette to balance the richness of the cream and cheese. Warm, crusty garlic bread is also an excellent accompaniment, perfect for scooping up any extra velvety sauce left on the plate. Serve with cold, refreshing drinks to complement the warm, spicy kick of the Cajun seasoning.

Frequently asked questions

Recipe card

Cajun Chicken with Creamy Cajun Alfredo Penne

Prep 15 minCook 20 minRest 5 minTotal 40 minServes 4

Ingredients

• 1 1/2 lb boneless, skinless chicken breasts
• 2 tbsp Cajun seasoning, divided
• 2 tbsp unsalted butter
• 12 oz penne pasta
• 1 1/2 cups Alfredo sauce
• 1 cup shredded mozzarella cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Pat the chicken breasts dry with paper towels and season them evenly on both sides with one tablespoon of the Cajun seasoning. Heat the butter in a large skillet over medium-high heat. Add the chicken breasts and sear until they are beautifully browned, about 5 to 7 minutes per side.
2. Reduce the heat to medium and continue cooking the chicken until the internal temperature reaches 165°F (74°C) at the thickest part. Transfer the chicken to a cutting board, cover loosely with foil, and let it rest for 5 minutes before slicing into strips.
3. While the chicken cooks, bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package directions until al dente, about 10 to 12 minutes. Drain the pasta, reserving half a cup of pasta water, and set aside.
4. In the same skillet used for the chicken, pour in the Alfredo sauce and the remaining Cajun seasoning. Bring to a gentle simmer over medium heat, scraping up the browned bits from the bottom. Stir in the mozzarella cheese until melted and velvety.
5. Add the cooked penne pasta and fresh parsley to the skillet with the velvety spiced Alfredo sauce. Toss well to coat the pasta evenly, adding a splash of the reserved pasta water if the sauce is too thick. Slice the rested Cajun chicken and serve it alongside or on top of the warm, creamy pasta.

Contains: gluten, milk

Estimated nutrition per serving

Calories

1040

Protein

63 g

Carbohydrates

67 g

Fat

58 g

Fiber

3 g

Sugar

4 g

Sodium

1200 mg

Automatic estimate from the ingredient list, not laboratory-verified.