Pioneer Woman Cajun Chicken Alfredo

Pioneer Woman Cajun Chicken Alfredo is made with fettuccine, chicken breasts, Cajun seasoning, bell peppers, red onion, garlic, white wine, chicken broth, and heavy cream.

This easy and creamy Cajun Chicken Alfredo recipe creates a hearty dinner that takes about 40 minutes to prepare and serves up to 4 people.

Ingredients Needed:

• 1 lb. fettuccine
• 3 boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 Tbsp. Cajun seasoning, divided
• 2 Tbsp. olive oil, divided
• 2 Tbsp. salted butter, divided
• 1 green bell pepper, seeded and sliced
• 1 red bell pepper, seeded and sliced
• 1/2 red onion, peeled and thinly sliced
• 3 cloves garlic, finely chopped
• Kosher salt, to taste
• 4 Roma tomatoes, diced
• 1/2 cup white wine
• 2 cups low-sodium chicken broth
• 1 cup heavy cream
• Black pepper, to taste
• Cayenne pepper, to taste
• Chopped fresh parsley, for serving

How To Make Cajun Chicken Alfredo:

1. Cook the pasta: Cook the fettuccine according to the package instructions. Drain the pasta when it’s still al dente to avoid overcooking.
2. Season the chicken: Sprinkle 1 1/2 teaspoons of Cajun seasoning over the chicken pieces and toss to coat evenly.
3. Brown the chicken: In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over high heat. Add half of the chicken in a single layer and cook without stirring for 1 minute to brown one side. Flip the chicken and cook for another minute. Remove the chicken with a slotted spoon and repeat with the remaining chicken. Set aside.
4. Cook the vegetables: In the same skillet, add the remaining olive oil and butter. Once heated, add the sliced bell peppers, onion, and garlic. Sprinkle with the remaining 1 1/2 teaspoons of Cajun seasoning and salt if needed. Cook over high heat for 1 minute, stirring gently. Add the diced tomatoes and cook for 30 seconds. Remove the vegetables from the skillet.
5. Make the sauce: With the skillet still over high heat, pour in the white wine and chicken broth. Scrape the bottom of the pan to deglaze and cook for 3-5 minutes until reduced slightly. Lower the heat to medium-low and stir in the heavy cream, whisking constantly. Cook for a few minutes until the sauce thickens slightly. Season with black pepper, cayenne pepper, and salt to taste.
6. Combine the chicken and vegetables: Add the cooked chicken and vegetables back into the sauce, including any juices from the plate. Stir everything together and cook until heated through and bubbly, about 1-2 minutes. Add the drained fettuccine and toss to combine with the sauce.
7. Serve: Top with chopped fresh parsley and enjoy your Cajun Chicken Alfredo!

Recipe Tips

• Cook the pasta al dente: This prevents it from becoming too soft when tossed in the sauce.
• Use high heat for browning: High heat helps get a good sear on the chicken and vegetables, adding great flavor to the dish.
• Deglaze the pan: Scraping the bottom of the pan while adding wine and broth lifts all the browned bits, adding richness to the sauce.
• Adjust the spice level: Add more cayenne if you want extra heat or reduce it for a milder dish.
• Don’t overcook the cream: Gently simmer the sauce to avoid separating the cream.

How To Store & Reheat Leftovers

Storing: Store any leftover Cajun Chicken Alfredo in an airtight container in the fridge for up to 3 days.

Reheating: Reheat in a skillet over low heat, adding a splash of broth or cream to refresh the sauce while stirring frequently. Heat until warmed through.

Nutrition Facts

• Calories: 786
• Fat: 42 g
• Saturated fat: 21 g
• Cholesterol: 155 mg
• Sodium: 910 mg
• Carbohydrates: 61 g
• Fiber: 4 g
• Sugar: 7 g
• Protein: 38 g

Try More Pioneer Woman Recipes:

• Alfredo Sauce Recipe
• Chicken Fettuccine Alfredo
• Blueberry Chicken Salad