Save to Pinterest 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 dish quickly became a family favorite when I first made it for a casual dinner party.
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 to Pinterest This recipe often brings my family together around the table for a cozy meal filled with laughter and shared stories.
Notes
Add sautéed bell peppers or mushrooms for extra flavor and color. Pairs well with a crisp green salad and a chilled Chardonnay.
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). Contains chicken. Those with allergies should check ingredient labels for hidden allergens.
Save to Pinterest This Cajun Chicken Alfredo packs bold flavors while remaining easy to prepare, making it a perfect weeknight dinner.
Recipe FAQs
- → How do I ensure the chicken stays tender?
Pat the chicken dry before seasoning and avoid overcooking. Cook until the internal temperature reaches 165°F (74°C) for juicy, tender meat.
- → Can I adjust the spiciness of the dish?
Yes, modify the amount of Cajun seasoning and cayenne pepper to suit your preferred heat level.
- → What’s the best way to prevent the sauce from thickening too much?
If the sauce becomes too thick, stir in reserved pasta water gradually until the desired consistency is reached.
- → Can I substitute Velveeta cheese with another type?
Velveeta provides a smooth melt, but cream cheese or mild cheddar can be alternatives, although the texture may vary.
- → How do I keep the fettuccine from sticking together?
Cook pasta in plenty of salted boiling water until al dente, then drain and toss immediately in the sauce to prevent sticking.