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This simple Lemon Pepper Cajun Chicken Fettuccine Alfredo is a favorite with everyone. Classic, creamy fettuccini Alfredo with butter, garlic, and plenty of parmesan. Then topped with crispy lemon pepper cajun chicken. Every twirl of pasta melts in your mouth and the chicken adds a nice buttery, spiciness to every bite. It’s delicious.
Sometimes you have those recipes that you just know you’re going to love. I feel like this fettuccine will be that recipe for many of you. Creamy Alfredo pasta mixed with spicy, buttery cajun chicken, it’s a combo we all can love.
Simple, but wow, so good, and the chicken really does add so much flavor. What I said above really stands true, everyone loves this dish.
The inspiration
Growing up my dad often made fettuccini alfredo on Friday or Saturday night. It was always a special night when he made it because he didn’t make it that often. Or well, just not as often as he made say tacos. My dad has made a lot of tacos.
I loved alfredo night, it always felt so fancy to me. Looking back I didn’t realize just how simple it was, especially my dad’s Alfredo. He kept his basic with lots of butter, cream, and parmesan. He also added cream cheese, which made it extra rich.
I wanted to see if I could improve on his old skool, classic pasta. We love anything involving a little cajun seasoning around here, so adding in some cajun chicken sounded perfect.
The steps
Before starting the chicken boil off the pasta.
Next, toss the chicken in olive oil, homemade cajun seasoning (my recipe is in the notes), parmesan, and a big pinch of pepper.
Sear up the chicken in a skillet with some butter until it becomes deeply golden and crisp. Then pour over some lemon juice and let it sizzle around the chicken.
Nothing fancy, but the smells coming from your skillet sure will be delicious.
Now onto the pasta, this happens really quickly.
Use the same skillet you cooked the chicken in so you get all that yummy flavor. Add in a bit more butter and some garlic. Then pour in broth and milk (you can also use cream). I like to use broth and milk to create a still creamy pasta, but a pasta that has a nice amount of sauciness to it as well. It’s also a little lighter than using all cream or milk, so the alfredo isn’t quite as rich.
Once the sauce has thickened, stir in the parmesan and pasta. I like to use linguine, but fettuccini is obviously great too.
And that’s it! Serve the chicken over steaming bowls of creamy pasta and top with additional parmesan and fresh parsley. Yummmm!
This recipe is all about the creamy sauce and that crispy cajun chicken. The sauce is buttery, a touch garlicky, and so creamy. And the crispy chicken…it’s a game-changer. Tender and delicious when thinly sliced and tossed in with the pasta.
It’s one of those chicken pasta dinners that feels like a dish you’d order at a restaurant. But it’s made at home and is even more delicious. Trust me.
Looking for other weeknight dinner recipes? Here are some favorites:
Sheet Pan Greek Garlic Butter Chicken and Potatoes
Cajun Garlic Butter Shrimp with Creamy Pesto Pasta
Oven Fried Southern Hot Honey Popcorn Chicken
Lastly, if you make this Lemon Pepper Cajun Chicken Fettuccine Alfredo be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Lemon Pepper Cajun Chicken Fettuccine Alfredo
Servings: 6
Calories Per Serving: 910 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 pound linguine or fettuccini
- 1 tablespoon extra virgin olive oil
- 6 chicken cutlets or 1 pound tenders
- 2 tablespoons cajun seasoning
- 1 1/2 cups, plus 2 tablespoons parmesan cheese
- kosher salt and black pepper
- 4 tablespoons salted butter
- 3 cloves garlic, chopped
- crushed red pepper flakes
- 2 tablespoons lemon juice
- 1 cup low sodium chicken broth
- 1 cup heavy cream
- 2 tablespoons chopped fresh parsley
Instructions
- 1. Bring a large pot of salted water to a boil. Cook the pasta al dente, according to package directions. Drain.2. In bowl, toss together the olive oil, chicken, cajun seasoning, 2 tablespoons parmesan, and a big pinch of pepper. 3. Melt 2 tablespoons butter in a large pan set over medium-high heat, add the chicken and sear until deeply golden on both sides, 5 minutes per side. Turn the heat off and pour over the lemon juice. Transfer to a plate.4. To the same pan, add 2 tablespoons butter, the garlic, and chili flakes. Cook 1 minute, until fragrant, then pour in the broth and milk. Whisk until smooth. Bring the sauce to a gentle simmer and cook 5 minutes, until slightly thickened. Stir in 1 1/2 cups parmesan, then toss in the pasta. Cook 2 minutes. Remove from the heat and stir in the parsley. 5. Serve immediately topped with sliced chicken and parsley.
Notes
Homemade Cajun Seasoning: mix 2 1/2 tablespoons smoked paprika, 2 tablespoons garlic powder, 1 tablespoon onion powder, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 tablespoon chili powder, 1 tablespoon cayenne pepper, 1 1/2 tablespoons kosher salt, and 1 tablespoon black pepper. Makes 3/4 cup.
Teighan!!
I am Cajun and from south Louisiana, I tried this recipe a few days ago— and this seriously is one of the best Cajun dishes I’ve ever had. Thank you for sharing your gifts with the world!
Wow, thank you so much, Bridget!! Love to hear that this recipe was a hit and I appreciate you making it! xT
Can you help me understand when I should or should not use my cast iron? Like I have one because my grandma and everyone swears by it but I don’t understand when I should or shouldn’t use it. Is this recipe a cast iron? Like I think yes until we get to the acid and then I am like maybe not. Please help.
Hey Kellsey,
I pretty much always cook in cast iron:) I use Staub products which are enamel coated so I never have issues using acid in them. I hope this helps! xT
Doesn’t that ruin the point of cast iron? I thought the point was to have the seasoning (unwashed with detergent) in the iron. Just trying to understand because what I end up doing is washing my cast iron with detergent and never using it. Only using my like green pans which I don’t love but I have them.
I just rinse with hot water and scrub with a sponge if needed, I don’t use soap on it:)
I had this for dinner tonight and it was so good and so easy! Sometimes I worry about too much spice with Cajun dishes but this was the perfect amount of spice!
Hey Nora,
Happy Friday!! Thanks so much for trying this recipe, I love to hear that it turned out well for you! xx
HOLY SHIZ, that was delicious!!! Might be better than my favorite dish at our local Italian place, and so easy!
Hi Amanda,
Amazing!! Love to hear that this dish turned out well for you, thanks a lot for making it! xT
I’m not sure how I missed this recipe a few years ago when it came out. I made it tonight and it was the biggest hit with the family. I initially thought I would use a premade Cajun seasoning that is a staple in our house. On a second thought, I mixed up your Cajun seasoning recipe. It was the bomb! The whole dish was so delicious and full of flavor! It will go in our supper rotation. Thank you for making these wonderful recipes!
Hey Glenda,
Amazing!! Love to hear that this dish turned out well for you, thanks a lot for making it! xT
This recipe was delicious. It was easy and quick. It was also easy to make it your own by adding a few extras to make it more to my family’s liking. I will definitely make this again.
Hi Jay,
Happy Monday! Thanks a lot for giving this recipe a go and your comment! Love to hear that it turned out well:)
This dish is so delicious and quick to make! Plus I already had all the simple ingredients on hand so that was a huge bonus. Thank you for the TikTok video inspo!
Hi Britnee,
Happy Monday! Thanks a lot for giving this recipe a go and your comment! Love to hear that it turned out well:)
This recipe is to die for!
Hi Jacqueline,
Love to hear this! Thanks a lot for trying this recipe and your comment:) Happy Sunday! Xx
Hi there,
Dying to try this-Can I sub coconut milk (full fat) for Heavy Cream?
Thanks!
Hi Kerri,
Of course, that should work well for you! Please let me know if you have any other questions! xT
I enjoyed the flavors just fine, but the recipe on the whole was a bit lacking. I might try adding some veggies if I make it again. Frozen peas? Broccoli? I’d say peppers but then my kids wouldn’t eat it. 😉
Hi Sarah! Yes, you could definitely add broccoli or peppers in this recipe! xT