Save to Pinterest This creamy Cajun Chicken Spinach Alfredo Pasta is my go-to when I want comfort food with a kick. You get tender Cajun-spiced chicken, rich Alfredo sauce, and just enough wilted spinach for a touch of freshness. It all comes together fast enough for a weeknight but feels like something special you’d order at your favorite local bistro.
I first made this dish after a long day when I craved a restaurant meal but wanted to stay home. My family devoured it, and now it is a regular staple whenever we want something indulgent but easy.
Ingredients
- Boneless skinless chicken breasts: Essential for juicy tender protein in every bite Choose fresh local chicken for best flavor
- Cajun seasoning: Packs heat and smoky spice Use a trusted brand or blend your own for deeper flavor
- Olive oil: Helps brown the chicken and keeps it moist Use extra-virgin for the richest taste
- Fettuccine or linguine: The classic pasta base Holds the rich sauce beautifully Look for bronze-cut dried pasta if you can
- Unsalted butter: Adds richness and depth Choose high-quality butter for the silkiest Alfredo
- Garlic: The aromatic backbone of Alfredo Freshly minced garlic gives the brightest punch
- Heavy cream: Makes the Alfredo extra creamy Opt for full-fat for the best texture
- Freshly grated Parmesan cheese: Melts smoothly and adds sharp salty flavor Always grate your own for pure taste
- Salt: Balances flavors Himalayan or sea salt works well
- Black pepper: Lends subtle heat and aroma Use freshly cracked for maximum freshness
- Red pepper flakes: Optional for an extra punch of heat Add more or less depending on your spice preference
- Fresh baby spinach: Brightens and lightens the dish Pick crisp vibrant leaves for best results
- Chopped fresh parsley: For garnish and a pop of green Flavor is fresher than dried
- Extra grated Parmesan: Optional but highly recommended for serving
Instructions
- Prep and Boil the Pasta:
- Fill a large pot with water and bring it to a rolling boil You want plenty of space so the pasta cooks evenly Generously salt the water just before adding the fettuccine or linguine Cook until al dente using the timing on your pasta package Stir occasionally so nothing sticks Once ready use tongs or a pasta fork to transfer the pasta to a colander Drain well but save half a cup of the starchy pasta water
- Season and Cook the Chicken:
- Pat chicken breasts dry with paper towels for better browning Sprinkle Cajun seasoning all over each piece pressing it in evenly Place a large skillet over medium-high heat and add the olive oil once hot Lay the seasoned chicken in gently and let it cook undisturbed five to six minutes per side You are aiming for golden crust and cooked through with juices running clear Internal temperature should be about one hundred sixty-five degrees Fahrenheit Transfer chicken to a plate and let rest at least five minutes before slicing into thin strips
- Build the Alfredo Sauce:
- Using the same skillet lower the heat to medium Add butter and swirl to melt Scrape up any bits left by the chicken for extra flavor Add the minced garlic and stir constantly for about a minute until the kitchen smells incredible Do not let it brown or burn
- Simmer the Cream and Melt the Cheese:
- Pour in the heavy cream carefully letting it come to a gentle simmer Watch it closely to prevent boiling Whisk in freshly grated Parmesan salt black pepper and red pepper flakes Continue whisking two to three minutes until the cheese is melted and the sauce turns glossy and smooth
- Wilt the Spinach:
- Add the fresh baby spinach right into the Alfredo sauce It will look like a lot but it cooks down quickly Stir constantly until the leaves are just wilted which takes about a minute Bright green and slightly softened is perfect
- Combine Pasta and Sauce:
- Add the drained pasta directly into the skillet Gently toss and turn until every strand is covered in the creamy sauce If the mixture seems too thick drizzle in a splash of the reserved pasta water at a time until you get your preferred consistency The sauce should coat the pasta luxuriously but not pool in the pan
- Assemble with Chicken:
- Arrange the sliced Cajun chicken over the sauced pasta You can toss everything together or simply layer the chicken on top for a pretty presentation Serve right away for the creamiest experience
- Finish with Garnish:
- Sprinkle chopped fresh parsley and extra Parmesan cheese over each serving for color and extra flavor Bring the skillet right to the table and let everyone dig in while it is piping hot
Save to Pinterest Spinach is my favorite part here I love how it melts into the sauce and makes every bite feel a little fresher My family always gets excited to see the big bowl arrive at the table and it is often the first dish requested for birthday dinners
Storage Tips
Let leftovers cool completely before storing Use an airtight container in the refrigerator where it will stay fresh up to three days When reheating gently warm on the stovetop over low heat with a splash of milk or cream to loosen the sauce It is not ideal to freeze cream-based sauces as they may separate after thawing
Ingredient Substitutions
Swap chicken with shrimp for a seafood twist Use rotisserie chicken if you are in a hurry For a lighter meal substitute half-and-half for the heavy cream You can use gluten-free pasta to make this suitable for those avoiding gluten
Serving Suggestions
I love serving this pasta with crisp garlic bread or a simple green salad It pairs perfectly with a glass of chilled Sauvignon Blanc or Pinot Grigio For a pretty table presentation, nestle a few extra spinach leaves on each plate
Cultural and Historical Context
Cajun cuisine is a vibrant Southern tradition blending French influences with bold spices and local ingredients This recipe leans on classic Alfredo technique but gets a Southern spin from Cajun spices and the smoky flavor of seared chicken It is a fun way to bring restaurant style home to your kitchen
Save to Pinterest Serve piping hot and enjoy with your favorite sides. This pasta always brings happy faces and empty plates!
Answers to Recipe Questions
- → Can I use a different pasta shape?
Yes, fettuccine is classic, but linguine or penne work well. Choose shapes that hold creamy sauces.
- → How do I adjust the spiciness?
Increase or reduce Cajun seasoning and red pepper flakes to suit your taste for heat.
- → Is there a way to make it lighter?
Use half-and-half instead of heavy cream, or limit butter and cheese for a lighter sauce.
- → What can I substitute for chicken?
Shrimp or tofu make excellent swaps. Adjust cooking times—shrimp cooks much quicker than chicken.
- → Can I make this ahead?
It's best enjoyed fresh, but you can prep chicken and sauce in advance. Reheat gently before serving.
- → What wine pairs well?
Try a crisp Sauvignon Blanc or Pinot Grigio to complement the creamy sauce and mild heat.