Craving a meal that’s bursting with bold flavors and cozy vibes? This Grilled Chicken with Cajun Alfredo Pasta is your ticket to comfort food heaven! Juicy, spice-rubbed chicken breasts are grilled to perfection and served atop creamy fettuccine swirled in a Cajun-spiced Alfredo sauce that’s rich, garlicky, and just the right amount of fiery. The smoked paprika and Parmesan add depth, making every bite a delight. I love how this dish comes together in about 40 minutes—perfect for a hearty weeknight dinner or a show-stopping meal for guests. If you’re a fan of creamy pasta with a spicy kick, this one’s for you. Let’s fire up the grill and dive into this Cajun-inspired masterpiece!
Ingredients
Here’s what you’ll need to create this flavorful pasta dish:
For the Grilled Chicken:
- 4 boneless, skinless chicken breasts (about 6 oz each) – Tender, juicy base for bold spices.
- 2 tablespoons olive oil – Helps the seasoning stick and promotes a golden grill.
- 2 teaspoons garlic powder – Savory depth for the spice rub.
- 1 teaspoon paprika – Smoky, vibrant flavor.
- ½ teaspoon cayenne pepper – Spicy kick for that Cajun flair.
- Salt and black pepper, to taste – Seasons the chicken perfectly.
- 1 tablespoon fresh lemon juice (optional) – Brightens the chicken’s flavor.
For the Cajun Alfredo Pasta:
- 8 oz fettuccine pasta – Wide noodles to soak up the creamy sauce.
- 2 tablespoons butter – Rich start for the Alfredo.
- 2 tablespoons olive oil – Smooths out the sauce and aids sautéing.
- 3 cloves garlic, minced – Bold, aromatic backbone.
- 1 cup heavy cream – Velvety base for the sauce.
- ½ cup grated Parmesan cheese – Nutty, cheesy depth.
- 1 teaspoon Cajun seasoning – Spicy, earthy blend (adjust for heat).
- ½ teaspoon smoked paprika – Smoky warmth to enhance the Cajun vibe.
- Salt and black pepper, to taste – Balances the flavors.
- Fresh parsley, chopped – Bright, herby garnish.
Gather these ingredients, and you’re set for a spicy, creamy feast!
Prep Time & Cook Time
- Prep Time: 15 minutes – Seasoning, chopping, and boiling.
- Cook Time: 25 minutes – Grilling chicken and making sauce.
- Total Time: 40 minutes – A bold, comforting dish in no time!
Step-by-Step Instructions
Let’s make this Grilled Chicken with Cajun Alfredo Pasta with ease—here’s how:
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, about 10-12 minutes. Drain, reserving ½ cup pasta water, and set aside.
- Season the Chicken: In a small bowl, mix 2 teaspoons garlic powder, 1 teaspoon paprika, ½ teaspoon cayenne pepper, salt, black pepper, and 1 tablespoon lemon juice (if using). Rub the chicken breasts with 2 tablespoons olive oil, then coat evenly with the spice mixture, pressing to adhere.
- Grill the Chicken: Preheat a grill or skillet over medium-high heat. Cook the chicken for 6-7 minutes per side, until golden and cooked through (internal temp of 165°F/74°C). Remove to a plate, cover with foil, and let rest for 5 minutes before slicing into strips.
- Start the Cajun Alfredo Sauce: In a large skillet, melt 2 tablespoons butter with 2 tablespoons olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, stirring to avoid burning.
- Finish the Sauce: Pour in 1 cup heavy cream, then stir in 1 teaspoon Cajun seasoning, ½ teaspoon smoked paprika, salt, and black pepper. Simmer for 3-4 minutes until slightly thickened. Gradually add ½ cup grated Parmesan cheese, stirring until melted and smooth. If the sauce is too thick, add a splash of reserved pasta water or chicken broth.
- Toss the Pasta: Add the cooked fettuccine to the sauce, tossing gently to coat the pasta evenly in the creamy, spicy goodness.
- Serve: Plate the Cajun Alfredo pasta and top with the sliced grilled chicken. Garnish with chopped fresh parsley and an extra sprinkle of Parmesan if desired. Serve hot and enjoy the bold flavors!
Tips & Tricks
Make this pasta even better with these handy pointers:
- Spice Control: Reduce Cajun seasoning or cayenne to ½ teaspoon for milder flavor, or add a dash of hot sauce for extra fire.
- Veggie Boost: Sauté diced bell peppers or spinach with the garlic for added color and nutrition—add before the cream.
- Cheese Tip: Grate your own Parmesan for a smoother sauce; pre-grated can be grainy.
- Chicken Swap: Try shrimp or andouille sausage for a different Cajun twist—cook similarly to the chicken.
- Grill Marks: Use a grill pan for those gorgeous char lines if cooking indoors—brush with oil to prevent sticking.
Serving Suggestions
This pasta is a hearty meal, but these sides make it a spread:
- Garlic Bread: Crusty, buttery bread to mop up the creamy sauce.
- Green Salad: Mixed greens with a tangy vinaigrette to balance the richness.
- Roasted Zucchini: A light, savory veggie side to complement the spice.
- Red Wine: A glass of Pinot Noir to match the bold, smoky flavors.
Storage & Reheating
Here’s how to enjoy this pasta later (if there’s any left!):
- Storage: Store pasta and chicken separately in airtight containers in the fridge for up to 3 days.
- Reheating: Warm the pasta in a skillet over low heat with a splash of cream or milk, stirring gently, for 5-7 minutes. Reheat chicken in the oven at 350°F (175°C) for 5-7 minutes or in a skillet for 2-3 minutes to avoid drying out. Or microwave in 30-second bursts—skillet keeps the sauce creamier.
- Freezing: Freeze pasta and sauce (without chicken) for up to 2 months. Thaw overnight in the fridge and reheat; cook fresh chicken for best texture.
Nutrition Info
This pasta is indulgent and satisfying! Here’s an approximate breakdown per serving (based on 4 servings):
- Calories: 580 kcal
- Protein: 36g – From the chicken and cheese.
- Fat: 34g (Saturated Fat: 18g) – From the cream, cheese, butter, and oil.
- Carbohydrates: 38g – Mostly from the pasta.
- Fiber: 2g – A bit from the pasta.
- Sugar: 3g – Naturally occurring in the cream.
- Sodium: 900mg – Varies with cheese, Cajun seasoning, and salt; adjust to taste.
Note: Values are estimates and depend on specific brands or portion sizes.
Final Thoughts
This Grilled Chicken with Cajun Alfredo Pasta is a creamy, spicy love letter to bold flavors, combining juicy, blackened chicken with a rich, garlicky sauce that’s pure comfort. It’s quick enough for a weeknight but feels like a special treat, perfect for pasta lovers who want a little heat with their indulgence. The parsley garnish and smoky Cajun vibes make it a dish that looks as good as it tastes. Give it a try, and let me know how it turns out—or if you crank up the spice! Happy cooking!