Creamy Cajun Chicken Alfredo

This creamy cajun chicken alfredo recipe is the best pasta recipe I’ve ever developed. I can tell you this is the real deal when it comes to cajun pasta because it was created by me – a cajun woman! Although, let’s be honest with ourselves… the difference between some cajun recipes and non-cajun recipes are the simple addition of some cajun seasoning.

The secret to this incredible recipe is using not just parmesan cheese but also gruyere cheese. I always used gruyere when making my macaroni and cheese, and I thought it would be a great addition to this pasta recipe.

I made this for dinner a couple nights ago and my husband said “this is the best pasta you’ve ever made.” When the hubby says something of that magnitude about your cooking, you know the recipe is finally perfected. I can’t wait to share this creamy dreamy cajun chicken alfredo recipe with you. Now, let’s get to cooking!

Equipment

Large pot
Plate/cutting board
Cast iron skillet
Tongs
Large spoon
Cheese grater

Ingredients

12 oz linguine pasta
2 lbs chicken tenderloins
2 tbsp avocado oil
1 1/2 tablespoons cajun seasoning (I prefer Slap Ya Mama), divided
1/2 cup (1 stick) butter
2 cloves garlic (minced) or 1 tsp garlic powder
2 cups heavy cream
1 cup gruyere cheese, freshly grated
1 1/2 cups parmesan cheese, freshly grated

Instructions

Fill a large pot with water and bring to a boil. Add the pasta and cook until al dente.
Next, while waiting for the water to boil, heat the cast iron skillet over medium heat.
Then, season both sides of the chicken tenderloins using one tablespoon of the cajun seasoning.
Add avocado oil to the skillet and then add chicken.
Then, cook for 4 minutes per side, or until a thermometer reads around 165 F. Be careful not to overcook!
Remove chicken from the skillet and set to the side.
Next, add the butter and minced garlic to the skillet.
Sautee for 2 minutes or until fragrant.
Then, lower the burner heat to low.
Add the heavy cream and cook for 10 minutes or until cream coats the back of a spoon. Turn the heat down if the cream starts to boil.*
Add half a tablespoon of cajun seasoning.**
Slowly add in the cheeses, stirring to combine.
Once the cheese is fully incorporated, turn the heat off.
Cut the chicken into bite-sized pieces.
Finally, add the chicken and pasta to the sauce.
Enjoy!

Notes

*It’s important to not allow the cream to boil and get too hot because the sauce will not come together smoothly.
**The seasoning can be adjusted to your personal liking but our family prefers heavily-seasoned dishes.
This dish can be topped with parsley and grated parmesan cheese to serve.