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Baked Creamy Cajun Chicken Alfredo

This Baked Creamy Cajun Chicken Alfredo is rich, spicy, and cheesy with tender chicken and a luscious baked Alfredo sauce. Perfect for a cozy weeknight dinner!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 4 servings

Ingredients

  • 2 pieces boneless, skinless chicken breasts
  • 1 tablespoon olive oil for searing chicken
  • 1 teaspoon Cajun seasoning for seasoning chicken
  • 8 ounces fettuccine pasta
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 0.5 cup softened cream cheese
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon black pepper
  • 0.25 teaspoon red pepper flakes optional
  • 0.25 cup chopped green onions for garnish

Instructions

  • Start by patting your 2 boneless, skinless chicken breasts dry with a paper towel. Drizzle with 1 tablespoon of olive oil, then sprinkle 1 teaspoon of Cajun seasoning evenly over both sides. Let it rest for a few minutes while you prepare the pasta.
  • Bring a large pot of salted water to a boil. Add 8 ounces of fettuccine pasta and cook according to package instructions until al dente—usually around 10-12 minutes. Drain and set aside. Toss the pasta with a little olive oil to prevent sticking if needed.
  • Heat your skillet over medium heat. Once hot, add the seasoned chicken breasts and cook for about 5-6 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken has a nice golden crust. Remove from heat and let it rest for a few minutes before slicing into thin strips.
  • In a mixing bowl, combine 1 cup heavy cream, 1 cup grated Parmesan cheese, ½ cup softened cream cheese, 1 tablespoon garlic powder, 1 teaspoon onion powder, ½ teaspoon black pepper, and ¼ teaspoon red pepper flakes. Whisk until smooth and creamy.
  • Preheat your oven to 350°F (175°C). In your baking dish, combine the cooked fettuccine, sliced Cajun chicken, and Alfredo sauce. Toss gently to coat the pasta and chicken evenly with the sauce.
  • Place the baking dish in the preheated oven and bake uncovered for 20-25 minutes, or until the sauce is bubbly and the top begins to turn golden.
  • Remove from the oven and sprinkle ¼ cup of chopped green onions on top for a fresh pop of flavor and color. Serve hot and enjoy the creamy, spicy goodness!

Equipment

  • Large Pot
  • Large Skillet
  • Baking dish (9x13 inches)
  • Mixing Bowl
  • Whisk or spoon
  • Measuring cups and spoons
  • Sharp knife and cutting board

Notes

  • Use chicken thighs instead of breasts for a juicier texture.
  • Adjust Cajun seasoning and red pepper flakes to control the spice level.
  • Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
  • Reheat gently with a splash of milk or cream to loosen the sauce.
  • Add steamed or roasted vegetables like broccoli or spinach for extra nutrition.