Cajun Chicken Alfredo Peppers

The first time I made this Cajun Chicken Alfredo, I was trying to replicate a dish from a tiny restaurant in New Orleans that my sister would not stop talking about. I underestimated how much the smoked paprika would transform a basic Alfredo into something that felt both familiar and completely new at the same time. The peppers add such a beautiful sweetness that balances everything out perfectly.

My roommate walked in while I was slicing the chicken and immediately asked what smelled so incredible. That moment when the heavy cream hits the skillet with all those spices is something I wish I could bottle. Now whenever we have friends over, this is the dish they actually request.

Ingredients

• 2 large boneless skinless chicken breasts: Pat them completely dry before seasoning or the spices will not adhere properly
• 1 tablespoon Cajun seasoning: Rub this generously on both sides and let it sit for 10 minutes if you have time
• 1 tablespoon olive oil: Get the skillet nice and hot before adding the chicken
• 1 red 1 yellow and 1 green bell pepper sliced: The trio creates such a gorgeous presentation
• 3 cloves garlic minced: Add this after the peppers so it does not burn
• 340 g (12 oz) fettuccine or linguine: Reserve some pasta water before draining
• 2 tablespoons unsalted butter: Let this melt completely before adding the cream
• 1 cup heavy cream: Full fat is essential for that luxurious texture
• 1 cup freshly grated Parmesan cheese: Pre-grated cheese will not melt the same way
• 1/2 teaspoon black pepper and 1/4 teaspoon salt: Adjust after tasting since the Cajun seasoning adds salt
• 1/4 teaspoon smoked paprika: This tiny addition makes such a difference
• 2 tablespoons chopped fresh parsley: Add this right before serving for a pop of color

Instructions

Cook the pasta to perfection:

Boil a large pot of salted water and cook fettuccine until al dente then drain but remember to save that precious half cup of pasta water

Season and sear the chicken:

Pat chicken completely dry rub generously with Cajun seasoning then cook in hot olive oil for about 5 minutes per side until golden and cooked through

Sauté the colorful peppers:

In the same skillet cook sliced bell peppers for 3 to 4 minutes until just tender then add garlic for just one minute until fragrant

Build that creamy sauce:

Reduce heat melt butter pour in heavy cream and bring to a gentle simmer then stir in Parmesan pepper salt and smoked paprika until smooth

Bring it all together:

Slice the rested chicken then return everything to the skillet tossing pasta and chicken in sauce and adding pasta water only if needed

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This became my go-to dish the night my partner got a promotion they had been working toward for months. There is something about the combination of comfort food and a little spice that feels like a proper celebration.

Making It Your Own

Sometimes I add a pinch of cayenne to the Cajun seasoning when we are craving extra heat. Shrimp works beautifully here too and cooks in just a couple of minutes so add them during the last step.

Perfect Pairings

A crisp Sauvignon Blanc cuts through the richness perfectly. For a non-alcoholic option sparkling water with a squeeze of lemon works wonderfully.

Leftover Magic

This reheats surprisingly well with a splash of cream to loosen the sauce. The flavors actually meld together even more overnight.

• Store in an airtight container for up to three days
• Add a tablespoon of milk or cream when reheating
• The pasta will absorb more sauce as it sits so do not worry if it looks a bit saucy fresh

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There is nothing quite like twirling a fork full of this creamy spicy pasta and watching everyone at the table go quiet for that first bite.

Recipe FAQs

→ What type of pasta works best for this dish?

Fettuccine or linguine are ideal as they hold the rich Alfredo sauce well, enhancing each bite.

→ How can I adjust the heat level?

Increase the Cajun seasoning or add a pinch of cayenne pepper to spice it up, or reduce spices for a milder taste.

→ Can I substitute the chicken with seafood?

Yes, shrimp can be used instead of chicken for a delicious seafood variation maintaining the creamy, spicy profile.

→ Is there a way to make the sauce creamier?

Using full-fat heavy cream and freshly grated Parmesan ensures a smooth, creamy texture in the sauce.

→ What sides pair well with this dish?

A crisp green salad or steamed vegetables complement the richness, and a glass of Sauvignon Blanc enhances the flavors.