Crispy cajun breaded chicken cutlets and creamy fettuccine alfredo are the perfect duo in this flavor-packed cajun chicken fettuccine alfredo that’s sure to become a weeknight regular!
So we’re totally transforming a pasta classic today and while this is probably breaking about 134 pasta laws, it’s completely worth it because this fettuccine alfredo is the king of all dinners.
With a little help from perfectly crispy breaded chicken cutlets and lots of Cajun spice in both the chicken and the sauce, we’re transforming this pasta classic into a total flavor bomb!
Not to be presumptuous or anything, but I can pretty much guarantee you’ve never had fettuccine alfredo this loaded before.
Don’t even pretend that you don’t want to live in that bowl up there. This is everyone’s version of carb heaven.
This Cajun Chicken Fettuccine Alfredo features…
- Creamy, spicy fettuccine alfredo.
- Crispy cajun-breaded chicken cutlets.
- Minutes to make and the best weeknight dinner.
Making the Cajun Chicken Fettuccine Alfredo
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Chicken breasts
- All-purpose flour
- Panko breadcrumbs
- Unsalted butter
- Olive oil
- Heavy whipping cream
- Parmesan cheese
- Green onion
Choosing Your Chicken
We recommend using boneless skinless chicken breasts for this recipe. This cut of chicken can be pounded very thin so it cooks up quickly and perfectly crispy.
To prepare the chicken breasts for cooking, cut each breast in half width-wise, place between two sheets of wax paper, and pound until very thin using a rolling pin or meat mallet.
Tips for Perfect Fettuccine Alfredo
- Use standard breading procedure for chicken – this means a coating of flour, beaten egg/milk, and then breadcrumbs. This standard procedure will help the breading stick to the chicken during cooking.
- Use Cajun seasoning in both chicken and sauce – make sure you follow recipe instructions for using a little bit of the Cajun in the chicken breading and then any remaining in the sauce. This adds a lot of flavor!
- Pan fry chicken – because the chicken is very thin it will only take a couple minutes to fry up perfectly crispy in a combination of butter and olive oil.
- Make a roux for alfredo – A roux is just equal parts fat and flour that serve as the base for sauces. For this recipe, we will be using butter, flour, a little garlic, Cajun seasoning mix and cooking them together until golden brown.
- Add milk + cream slowly – use a whisk to incorporate the milk and cream into the roux, adding the liquids slowly and whisking constantly to avoid lumps.
- Mix in Parmesan offheat – once the sauce is bubbly and thickened, remove from heat and whisk in the Parmesan until fully melted. Adding the cheese offheat prevents it from burning.
- Cut chicken into bite-sized strips and arrange on alfredo – this will make the alfredo easy to eat and arranging it on top helps it stay crispy!
Follow these instructions for a different twist on this alfredo!
- Add veggies – sauteed sweet pepper, mushrooms, or zucchini would be a great way to pack some veggies into this pasta.
- Skip the meat – you can easily skip the chicken for a vegetarian-friendly version of this pasta.
- Change up the cheese – try asiago, sharp cheddar, or Monterey jack in place of the Parmesan.
Adjusting Spice Level
Whether you like it mild or more spicy, this recipe is so easy to adapt your personal spice preference!
For a more mild version, use regular paprika. If you want a pasta with more heat, feel free to use smoked paprika, a few shakes of cayenne pepper, or hot sauce.
Y’all, the rich creaminess from the alfredo paired with the spicy + crispy breaded chicken cutlets is literally just the most mind-blowing duo in this fettuccine alfredo. You will be licking the bowl clean.
It might not be traditional, but dang if it isn’t freaking delicious.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Try these other pasta favorites next!
- Roasted Red Pepper Penne alla Vodka
- Broccoli Cheddar Pasta Bake
- Lemon Dill Spinach Alfredo Tortellini
Crispy Cajun Chicken Fettuccine Alfredo
- 2 teaspoons paprika (regular or smoked)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Crispy Cajun Chicken
- 2 medium boneless skinless chicken breasts (about 1-1/2 lbs)
- 1 large egg
- 1/4 cup 2% or skim milk
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 medium cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1-1/2 cups skim or 2% milk
- 1/2 cup heavy whipping cream
- 1/2 cup grated Parmesan cheese
- 12 oz fettuccine pasta (cooked according to package instructions until al dente and 1/2 cup pasta water reserved)
- 1 medium tomato, diced into 1/4-in cubes
- 1/4 cup sliced green onion
- In a small bowl, combine all seasonings. Cover and store in pantry until ready to use.
Crispy Cajun Chicken
- Cut each chicken breast in half width-wise so you have 4 thin chicken cutlets. Pound chicken cutlets flat to about 1/2-in thickness between two sheets of wax paper using a meat mallet or a rolling pin.
- In a shallow bowl, whisk egg and milk together until smooth. Place flour in a separate shallow bowl and season with salt and pepper. Combine breadcrumbs with 1 tablespoon Cajun seasoning mix in a third shallow bowl (set remaining Cajun seasoning aside for later)
- Dredge chicken cutlets in flour, shaking off excess. Dip cutlets in egg, then roll in breadcrumbs until fully coated. Place on a plate.
- Place 1 tablespoon butter and olive oil in a large skillet and heat over medium-high heat. Add chicken to pan and sear 3-4 minutes on first side. Flip chicken and add remaining 1 tablespoon butter and cook an additional 3-4 minutes until chicken registers 165F. Transfer to a cutting board and set aside for a moment.
- Wipe same pan you used for the chicken clean. Add butter to pan and melt over medium heat. Add remaining Cajun seasoning, garlic and saute 1-2 minutes until fragrant. Whisk in flour and cook several minutes until golden brown.
- Slowly begin drizzling in milk and whipping cream, whisking constantly until sauce is smooth. Cook sauce over medium heat, stirring occasionally until sauce is bubbly and thickened. Remove from heat and whisk in Parmesan cheese until melted.
- Fold linguine into sauce until evenly coated, thinning sauce with pasta water if needed. Season with salt and pepper to taste if needed.
- Slice chicken into thin strips and arrange on top of linguine. Top with tomato and green onion. Serve alfredo warm and enjoy!
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