Cajun Chicken Alfredo

My Cajun Chicken Alfredo recipe is easy to whip up in only 35 minutes on the stovetop! After falling in love with Cajun flavors a few years ago, I knew I had to put them in a pasta dish. I use canned coconut milk to give it the silkiest texture and a restaurant-quality taste. I hope you love it as much as we do!

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This pasta dish is a great meal for any weeknight or even an at-home date night! I love serving it by itself, but if you wanted a side, I recommend something garlicky. We always love sourdough garlic knots or sourdough garlic bread on the side of any pasta.

Inspiration Behind My Cajun Chicken Alfredo Recipe

When my husband and I moved to Tennessee in 2022, I quickly fell in love with all the Cajun food in Nashville. From po’ boys to gumbo to these fantastic Cajun French fries.

I couldn’t get enough, so I started making Cajun-inspired dishes in my own kitchen. Which is what led me to developing this pasta recipe.

At first, I made it in a slow cooker for nights when we were extra busy, but then I turned it into a much better stovetop version. It only takes 35 minutes from start to finish!

Why We Love This Pasta Dish and Think You Will Too!

1. 35-Minute Meal: You can make this meal any night of the week in 35 minutes!
2. Restaurant-Quality: The flavors taste restaurant-quality, but made in your kitchen.
3. Simple & Easy Steps: Every step is simple to follow and easy to do.
4. Made From Scratch: The sauce is made from-scratch with wholesome ingredients.
5. So Creamy & Delicious: After one bite, the flavors have you immediately going back for more!

My Tips for Making Cajun Chicken Pasta

• Read the entire recipe before you get started so you know what to expect.
• Blend up the canned coconut milk to fully incorporate everything in the can before using it in this recipe.
• Use a salt-free Cajun seasoning so you can prevent over-salting this dish.
• Whisk in the Parmesan cheese instead of stirring. This will help it incorporate easily without forming blobs.
• Don’t get hung up on cooking the pasta and sauce at the same time. It really is simple after giving it a try.

Ingredients You’ll Need (with notes and substitutions)

Note: Please see the recipe card at the bottom of this blog post for measurements.

For the Pan-Seared Chicken

• avocado oil: or a high-heat oil like coconut oil or Frizzle olive oil from Graza (not regular)
• boneless skinless chicken breast: use one large or two small
• sea salt: I like using sea salt for the best taste and it’s a wholesome option
• ground black pepper: this adds a depth of flavor

For the Sauce

• butter: use salted or unsalted but not margarine
• fresh garlic cloves: I don’t recommend using garlic paste, but you can swap it for 1/2 tsp garlic powder per clove
• unsalted chicken broth: if using low sodium broth, only salt sauce to taste
• canned coconut milk: use full fat and add to a blender first to fully incorporate
• cajun seasoning: make sure it’s salt-free
• sea salt: I like using sea salt for the best taste and it’s a wholesome option
• ground black pepper: this adds a depth of flavor
• lemon juice: you can use fresh or concentrate (just make sure it’s pure)
• grated Parmesan cheese: I recommend using fresh Parmesan, not the processed kind
• penne pasta: or you can use any kind of small to medium-sized pasta

Variation Ideas

• Use half and half instead of coconut milk
• Add more Cajun seasoning for a spicy taste
• Add less Cajun seasoning for a mild Cajun flavor
• Add red bell peppers for more flavor
• Swap out chicken for sausage or shrimp
• Add in sausage or shrimp along with the chicken

Helpful Kitchen Tools for this Recipe

This section contains Amazon affiliate links to items I use and love for this recipe.

• microplane (my favorite way to grate parmesan and mince garlic)
• stainless steel skillet
• stainless steel pot
• tongs
• kitchen scissors (my favorite way to cut up chicken)

How to Make Cajun Chicken Alfredo

Note: Please see the recipe card at the bottom of this blog post for the full written recipe.

Pan-Sear Chicken

Heat avocado oil in a medium to large sized skillet over medium heat.

While oil is warming, cut chicken breast into small bite sized pieces (about 1/2 inch each).

Add diced chicken into a bowl with salt and pepper. Stir to evenly coat.

When oil is hot, add chicken to pan. Let chicken pieces cook on one side for 4-5 minutes. Don’t move them while cooking.

Once golden brown, flip each piece. Cook an additional 4-5 minutes or until golden brown and fully cooked. Remove from pan. Leave browned drippings stuck on skillet, we will deglaze with coconut milk in a little bit. This helps flavor the sauce.

Prep Sauce and Pasta Water

Add butter and grated/minced garlic cloves to the skillet used to cook chicken. Turn heat to low and cook for 3-4 minutes, stirring occasionally, until butter is melted and garlic is cooked down.

Fill a medium sized pot 1/3 of the way with water and bring it to a boil over high heat. Add a tsp or two of salt to the water, if desired, for more flavorful pasta.

Make the Sauce

Turn heat to medium for the skillet with butter and garlic. Add chicken broth, coconut milk, cajun seasoning, salt, pepper, and lemon juice. Stir to combine with a wooden spoon until browned dripping come off the bottom (about 2-3 minutes).

Add 1 cup Parmesan cheese. Use a whisk to combine. Turn heat to low and cook for 10 minutes, stirring occasionally.

While sauce cooks, add pasta to boiling pasta water then cook as package directs (about 6-7 minutes on medium heat, uncovered, stirring occasionally to prevent sticking).

Toss Together and Enjoy

Drain pasta and add to skillet with sauce. Stir to combine.

Add cooked chicken to sauce and an additional 1/2 cup grated parmesan cheese. Stir to combine.

Let everything warm together on low heat for 5-10 minutes, stirring occasionally.

Take off heat, add 1/4 extra tsp sea salt, if desired but taste first, and grate more fresh Parmesan over the top. Enjoy!

My Favorites Sides to Serve with this Dish

I love serving this dish by itself. But if we’re craving a side to go with it, it’s usually something with sourdough and garlic. Here are a few of our favorites:

• Sourdough Pesto Garlic Bread
• Sourdough Garlic Knots (Better Than Frozen Store Brands)
• Sourdough Crescent Rolls (Better Than Canned!)
• Quick & Easy Sourdough Garlic Bread
• Cheesy Sourdough Garlic Pull Apart Bread

How to Store Leftovers

Leftovers are best stored in a glass, airtight container for 2-3 days in the fridge. I don’t recommend freezing this dish because of the pasta.

My Favorite Way to Reheat Creamy Cajun Chicken Pasta

I love placing these leftovers in a pan over low-medium heat with a little extra butter, coconut milk, and Parmesan cheese. Stir to bring the extras together and to rehydrate the pasta until warm.

Frequently Asked Questions

More Chicken Breast Recipes To Try

If you’re looking for more wholesome from-scratch recipes with chicken, try a few of these:

• Creamy Tuscan Chicken Pasta
• Baked Orange Chicken (Inspired by Panda Express!)
• Savory Pumpkin Chicken Soup
• BBQ Chicken Flatbread Pizza (Grilled or Baked)
• Baked General Tso’s Chicken (Better Than Takeout!)
• Grilled Chicken Bites with Creamy Garlic Sauce
• Oven-Baked Buttermilk Fried Chicken Tenders

If you made this recipe, give it a 5-star rating below and share a photo on your social media stories! Be sure to tag me @plumbranchhome. You can find me on Instagram, Facebook, YouTube, Pinterest, and Facebook all @plumbranchhome