For the Chicken

1 lb (about 2 large) boneless, skinless chicken breasts

2 teaspoons Cajun seasoning (plus more to taste)

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

For the Pasta

12 oz fettuccine pasta

Water + 1 tablespoon salt (for boiling)

For the Alfredo Sauce

4 tablespoons unsalted butter

3 cloves garlic, minced

1 1/2 cups heavy cream

1 cup freshly grated Parmesan cheese

1/4 teaspoon salt (adjust to taste)

1/4 teaspoon black pepper

1/4 teaspoon paprika (optional, enhances Cajun flavor)

1/4-1/2 cup reserved pasta water (as needed)

For Garnish (Optional)

1-2 tablespoons fresh parsley, chopped

Extra Parmesan cheese

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Cook fettuccine according to package directions until al dente. Reserve ½ cup of pasta water, then drain.

Season chicken generously with Cajun seasoning on both sides.

Heat olive oil in a large skillet over medium-high heat. Cook chicken 5–7 minutes per side until golden and cooked through. Remove and slice.

In the same skillet, melt butter and sauté garlic for 30 seconds until fragrant.

Stir in heavy cream and simmer 3–4 minutes, then add Parmesan cheese and stir until smooth.

Add cooked pasta to the sauce, tossing to coat. Thin with reserved pasta water if needed.

Top with sliced Cajun chicken and garnish with parsley before serving.

Control the heat: Cajun seasoning varies in spice level—start light and add more if needed.
Extra creamy sauce: Use freshly grated Parmesan; pre-shredded cheese can make the sauce grainy.
Juicier chicken: Let the chicken rest for a few minutes before slicing to keep it tender.

Shrimp Cajun Alfredo: Swap chicken for shrimp and cook just until pink.
Blackened Cajun Chicken Alfredo: Increase Cajun seasoning and sear chicken on high heat for a smoky crust.
Lighter Version: Use half-and-half instead of heavy cream and reduce the butter.
Veggie Boost: Add sautéed bell peppers, spinach, or mushrooms to the sauce.