Lemon Pepper Cajun Chicken Fettuccine Alfredo.

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!

@halfbakedharvest

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♬ Just the Two of Us – Grover Washington, Jr.