Cajun seasoning was invented in 1940s Louisiana by Creole chefs who couldn't afford traditional French spices.
Cajun Chicken Alfredo
Dive into a bowl of deliciousness with this Cajun Chicken Alfredo that’s both indulgent and guilt-free! Featuring tender chicken, zesty Cajun spices, and a luscious creamy sauce, this high-protein pasta dish is perfect for a satisfying weeknight dinner. Get ready to savor every bite while keeping your calorie count in check!
Prep
15
min
Cook
30
min
Serves
2
people
Level
intermediate
The Story
This Louisiana-meets-Lombardy bastard child was born in 1980s New Orleans when Italian-American restaurant owners discovered that Creole spice blends could rescue their cream sauces from bland mediocrity—suddenly every trattoria from the French Quarter to Metairie was slinging cajun-spiked alfredo that made traditional Roman carbonara look positively timid by comparison.
Regional Twist
In Baton Rouge, they double the smoked paprika and swap the linguine for fresh crawfish tails, creating a proper muddy-water masterpiece that locals call 'pasta étouffée.'
📝 Ingredients
Shopping List
- 1 tbsp (15 ml) cajun seasoning
- 120 g dry linguine
- fresh parsley (to taste)
- 1 tsp (5 ml) garlic granules
- 1 tsp (5 ml) garlic puree
- 30 g lightest philadelphia
- 20 g parmesan
- 100 ml single light cream
- 1 tsp (5 ml) tomato purée
Pantry Items
Amounts also listed in instructions below
- 200 g chicken
- 200 ml chicken stock
- light butter (to taste)
- smoked paprika (to taste)
👨🍳 Instructions
- 1
Season the chicken with garlic powder, tsp cajun seasoning, and smoked paprika, then air fry for 16 minutes at 190 degrees.
- 2
In a saucepan, melt the butter and garlic puree. Add tomato purée, chicken stock, light cream, and tbsp cajun seasoning, then simmer.
- 3
Once the sauce starts to reduce, add parmesan, Philadelphia, and chopped parsley, then reduce heat to simmer.
- 4
Boil the pasta according to package instructions.
- 5
Combine most of the sauce with the pasta, top with chicken, remaining sauce, and more parsley.
💡 Pro Tips
- ✓Air fry the seasoned chicken at 190°C for exactly 16 minutes, then rest for 3-4 minutes to allow juices to redistribute and prevent the meat from drying out when sliced.timing190°C for 16 minutes, rest 3-4 minutes
- ✓Add the Philadelphia cream cheese off heat or at very low simmer (below 80°C) because dairy proteins coagulate above this temperature, causing the sauce to break and become grainy.techniqueBelow 80°C
- ✓Reserve 100ml of starchy pasta water before draining because the starch content (6-8%) acts as a natural emulsifier to bind the alfredo sauce to the pasta.ingredient100ml, 6-8% starch content
- ✓Bloom the Cajun seasoning in the melted butter for 30-45 seconds before adding liquids to activate fat-soluble compounds and intensify the spice flavors by up to 30%.technique30-45 seconds, 30% flavor increase
- ✓Reduce the sauce to coat-the-spoon consistency (nappe stage at 85°C) before adding cheese, as this concentration prevents the sauce from becoming too thin when dairy is incorporated.timing85°C nappe stage
Share this recipe
Prep
15
min
Cook
30
min
Serves
2
people
Level
intermediate
Share this recipe
Cajun seasoning was invented in 1940s Louisiana by Creole chefs who couldn't afford traditional French spices.
Cajun Chicken Alfredo
Dive into a bowl of deliciousness with this Cajun Chicken Alfredo that’s both indulgent and guilt-free! Featuring tender chicken, zesty Cajun spices, and a luscious creamy sauce, this high-protein pasta dish is perfect for a satisfying weeknight dinner. Get ready to savor every bite while keeping your calorie count in check!
The Story
This Louisiana-meets-Lombardy bastard child was born in 1980s New Orleans when Italian-American restaurant owners discovered that Creole spice blends could rescue their cream sauces from bland mediocrity—suddenly every trattoria from the French Quarter to Metairie was slinging cajun-spiked alfredo that made traditional Roman carbonara look positively timid by comparison.
Regional Twist
In Baton Rouge, they double the smoked paprika and swap the linguine for fresh crawfish tails, creating a proper muddy-water masterpiece that locals call 'pasta étouffée.'
📝 Ingredients
Shopping List
- 1 tbsp (15 ml) cajun seasoning
- 120 g dry linguine
- fresh parsley (to taste)
- 1 tsp (5 ml) garlic granules
- 1 tsp (5 ml) garlic puree
- 30 g lightest philadelphia
- 20 g parmesan
- 100 ml single light cream
- 1 tsp (5 ml) tomato purée
Pantry Items
Amounts also listed in instructions below
- 200 g chicken
- 200 ml chicken stock
- light butter (to taste)
- smoked paprika (to taste)
👨🍳 Instructions
- 1
Season the chicken with garlic powder, tsp cajun seasoning, and smoked paprika, then air fry for 16 minutes at 190 degrees.
- 2
In a saucepan, melt the butter and garlic puree. Add tomato purée, chicken stock, light cream, and tbsp cajun seasoning, then simmer.
- 3
Once the sauce starts to reduce, add parmesan, Philadelphia, and chopped parsley, then reduce heat to simmer.
- 4
Boil the pasta according to package instructions.
- 5
Combine most of the sauce with the pasta, top with chicken, remaining sauce, and more parsley.
💡 Pro Tips
- ✓Air fry the seasoned chicken at 190°C for exactly 16 minutes, then rest for 3-4 minutes to allow juices to redistribute and prevent the meat from drying out when sliced.timing190°C for 16 minutes, rest 3-4 minutes
- ✓Add the Philadelphia cream cheese off heat or at very low simmer (below 80°C) because dairy proteins coagulate above this temperature, causing the sauce to break and become grainy.techniqueBelow 80°C
- ✓Reserve 100ml of starchy pasta water before draining because the starch content (6-8%) acts as a natural emulsifier to bind the alfredo sauce to the pasta.ingredient100ml, 6-8% starch content
- ✓Bloom the Cajun seasoning in the melted butter for 30-45 seconds before adding liquids to activate fat-soluble compounds and intensify the spice flavors by up to 30%.technique30-45 seconds, 30% flavor increase
- ✓Reduce the sauce to coat-the-spoon consistency (nappe stage at 85°C) before adding cheese, as this concentration prevents the sauce from becoming too thin when dairy is incorporated.timing85°C nappe stage