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–+ servings
250ml Louisiana Cajun Infused Olive Oil Blend – flavorful Cajun infusion
Garden Infuzions

Creamy Cajun Chicken Alfredo Prepared with Louisiana Cajun Infused Olive Oil Blend

Creamy fettuccine, tender chicken, garlic, Parmesan, and a lively Cajun cream sauce come together in a cozy skillet dinner with bold Southern flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American Classics, Fusion Cuisine, Southern
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 12 ounces fettuccine
  • 1 1/2 pounds boneless skinless chicken breasts cut into bite-size pieces
  • 2 tablespoons Louisiana Cajun Infused Olive Oil Blend
  • 1 tablespoon unsalted butter
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 4 cloves garlic minced
  • 1 1/2 cups heavy cream
  • 1 cup chicken broth
  • 1 cup freshly grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon lemon juice

Equipment

  • 1 Large pot For cooking the pasta
  • 1 Large skillet Wide enough to hold the sauce and pasta
  • 1 Tongs For tossing the chicken and pasta
  • 1 Wooden spoon For stirring the sauce
  • 1 set Measuring cups For liquid ingredients
  • 1 set Measuring spoons For seasonings

Method
 

Instructions
  1. Bring a large pot of salted water to a boil and cook the fettuccine until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
  2. Season the chicken with salt, black pepper, garlic powder, and smoked paprika.
  3. Heat the Louisiana Cajun Infused Olive Oil Blend and butter in a large skillet over medium-high heat. Add the chicken and cook until golden and cooked through, about 6 to 8 minutes. Transfer the chicken to a plate.
  4. Reduce the heat to medium and add the garlic to the skillet. Cook for 30 seconds, stirring constantly.
  5. Pour in the chicken broth and scrape up any browned bits from the pan. Stir in the heavy cream and bring the mixture to a gentle simmer.
  6. Add the Parmesan cheese, mozzarella cheese, and crushed red pepper flakes. Stir until the sauce is smooth and creamy.
  7. Return the chicken to the skillet, then add the cooked fettuccine and toss until everything is well coated. Add a splash of reserved pasta water if the sauce needs loosening.
  8. Finish with lemon juice and chopped parsley. Taste and adjust with a little more salt or pepper if needed. Serve warm.

Notes

The Cajun oil builds the flavor foundation here, so add it to the skillet first and let the chicken pick up that spice-rich base. If the sauce gets too thick, the reserved pasta water brings it back to a silky finish. Fresh Parmesan melts best for a smooth Alfredo texture.

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