Cajun Chicken Alfredo Peppers

The first time I made Cajun Chicken Alfredo, it was actually a complete accident. I had planned to make regular chicken alfredo but my pantry was missing the usual herbs, so I grabbed a jar of Cajun seasoning my friend had left behind months earlier. When that first bite hit the table, my roommate paused mid-sentence and asked what I had done differently. Sometimes the kitchen surprises you with something better than what you originally planned.

Last winter during a brutal snowstorm, my sister ended up stuck at my place for three unexpected days. We made this dish twice because she kept talking about it, and eventually I just doubled the batch to stop the requests. Something about spicy comfort food makes being snowed in feel cozy instead of cabin feverish.

Ingredients

• 2 large boneless, skinless chicken breasts: I pound them slightly to even thickness so they cook through without drying out, which is the main mistake people make with chicken breast
• 1 tablespoon Cajun seasoning: The store-bought blend works perfectly, but if yours is on the mild side, add a pinch more cayenne
• 1 tablespoon olive oil: Use this for searing the chicken so you get those browned bits that become the foundation of flavor
• 350 g (12 oz.) fettuccine pasta: Fresh pasta cooks faster but dried gives you that nice al dente texture that stands up to heavy sauce
• Salt, for pasta water: The water should taste like the ocean, seriously, this is your only chance to season the pasta itself
• 1 red bell pepper, thinly sliced: Red peppers are the sweetest variety and balance the heat beautifully
• 1 yellow bell pepper, thinly sliced: Yellow peppers bring a mild, almost buttery sweetness to the mix
• 1 green bell pepper, thinly sliced: Green peppers have that slight bitterness that keeps the dish from becoming one-note sweet
• 2 cloves garlic, minced: Fresh garlic matters here, mince it right before adding so it does not turn bitter
• 2 tablespoons unsalted butter: Unsalted lets you control the salt level since the Cajun seasoning and Parmesan already bring a lot
• 250 ml (1 cup) heavy cream: Do not substitute with half-and-half, you need the fat content for the right consistency
• 80 g (3/4 cup) freshly grated Parmesan cheese: Buy a wedge and grate it yourself, pre-grated has anti-caking agents that make sauce grainy
• 1/2 teaspoon black pepper: Freshly cracked makes a difference in how the heat blooms
• 1/4 teaspoon salt (or to taste): Remember the Cajun seasoning already has salt, so taste first
• 1/4 teaspoon smoked paprika (optional): This adds a subtle smoky depth that makes the dish feel more complex
• 2 tablespoons chopped fresh parsley: Use this as a garnish to brighten the visual appeal and cut through the creaminess
• Extra grated Parmesan cheese: Put a small bowl on the table, people will want more

Instructions

Get your pasta water going first:

Bring a large pot of salted water to a boil, then cook the fettuccine according to package directions until al dente. Drain the pasta but reserve that half cup of pasta water before you do, it is liquid gold for fixing sauce consistency later.

Season and sear the chicken:

Pat the chicken completely dry with paper towels, then rub that Cajun seasoning all over both sides. Heat the olive oil in a large skillet over medium-high heat until it shimmers, then add the chicken and cook for 5 to 6 minutes per side until golden and cooked through. Let it rest on a plate for 5 minutes before slicing, or you will lose all the juices.

Sauté the vegetables:

In the same skillet you used for the chicken, melt the butter over medium heat. Toss in all three colors of bell peppers and cook for 3 to 4 minutes until they start to soften but still have some crunch. Add the minced garlic for the last minute so it does not burn.

Build the cream sauce:

Pour in the heavy cream while scraping up any browned bits from the bottom of the pan with your wooden spoon. Let it come to a gentle simmer and cook for 2 to 3 minutes until it coats the back of a spoon.

Add the cheese and seasonings:

Lower the heat and stir in the Parmesan, black pepper, salt, and smoked paprika if you are using it. Keep stirring until the cheese melts completely and the sauce becomes smooth and velvety.

Bring it all together:

Add the cooked pasta to the skillet and toss it until every strand is coated in sauce. If it seems too thick, add that reserved pasta water a tablespoon at a time until it loosens up. Slice the rested chicken into strips and arrange them on top, or toss everything together if you prefer.

Finish and serve:

Serve immediately while the sauce is hot and creamy, sprinkling fresh parsley and extra Parmesan over each portion. The sauce thickens quickly as it cools, so do not let it sit too long.

Pin It

This recipe became my go-to for dinner parties after I served it at a game night and the guys stopped playing cards to literally scrape their plates clean. The combination of heat and cream just hits different when people are hungry and relaxed.

Making It Your Own

Sometimes I add a small splash of white wine to the cream sauce after cooking the peppers, which brightens everything up and cuts through the richness a bit. You can also throw in some spinach or sun-dried tomatoes if you want to pretend it is healthier than it actually is.

What To Serve With It

A simple arugula salad with lemon vinaigrette is the perfect counterpoint because the acid and bitterness balance the heavy cream sauce. Garlic bread is obvious but honestly, sometimes obvious is exactly what comfort food calls for.

Make Ahead And Storage

You can slice the chicken and cook the vegetables up to a day ahead, which makes weeknight cooking feel almost luxurious. The sauce is best made fresh though, so keep that in mind when you are planning your timing.

• Store leftovers in an airtight container for up to three days
• Reheat gently with a splash of cream or milk to loosen the sauce
• The pasta absorbs sauce overnight, so you might want to add more liquid when reheating

Pin It

There is something about the way the heat builds with each bite that keeps people coming back for just one more taste. That is usually when I know a recipe has become a permanent part of my regular rotation.

Recipe FAQs

→ How can I make the chicken more flavorful?

Coat the chicken breasts evenly with Cajun seasoning and let them rest for a few minutes before cooking to enhance the spice infusion.

→ Can I use other types of pasta for this dish?

Yes, any long pasta like linguine or tagliatelle will work well, but fettuccine holds the creamy sauce best.

→ What is the best way to cook the bell peppers?

Sauté sliced bell peppers over medium heat until slightly softened but still crisp to preserve their natural sweetness and texture.

→ How do I adjust the sauce consistency if it’s too thick?

Add reserved pasta water gradually while stirring until the sauce reaches your desired creaminess and coating ability.

→ Can I substitute the chicken with another protein?

Yes, shrimp or other seafood work nicely for variation, bringing a different texture while complementing the creamy sauce.