Can’t get enough? Try our Cajun Shrimp Pasta recipe! I have so many pasta recipes on the website, including a classic Fettuccine Alfredo. But this one is a delicious combination of Italian and Cajun flavours rolled into one decadent dish. I’ve always loved Cajun flavours done the traditional way like this Dirty Rice recipe. However, it’s fun to do a flavour fusion sometimes and this Cajun Chicken Alfredo is exactly that! A mix of fiery Cajun spices and creamy Parmesan sauce. For this pasta you can use a pre-mixed, store bought Cajun seasoning or make your own following my recipe.
The Sauce
What I love about this pasta is that a classic Alfredo sauce gets mingled with the Cajun spices the chicken is coated in. This brief exposure turns it slightly spicy and orange in colour. Very pretty to look at and delicious to eat! The Alfredo sauce is the same recipe I use for my Chicken Broccoli Alfredo and Prosciutto Wrapped Chicken Alfredo. However the taste is quite different here. (I even have a recipe for a completely plant-based version of Alfredo sauce!) I don’t actually add any Cajun spice to the sauce itself, but it picks up the flavour from the pan the Cajun chicken was cooked in previously. (This isn’t the only time I’ve combined Alfredo sauce with Cajun flavours – check out my Blackened Chicken Alfredo!)
Serving Suggestions
This recipe is absolutely brilliant on its own but you might want to add a side of vegetables or a salad. In that case, I recommend Roasted Parmesan Broccoli or Pan Fried Garlic Mushrooms with Parmesan. If you prefer to go with a salad to complete your meal, take a look at our Tomato Salad with Basil and Mozzarella (Insalata Caprese).
Storage and leftovers
Pasta only has one weakness, which is that it doesn’t keep well as leftovers. Pasta will inevitably become a bit too soggy, losing that pleasant al dente chew, especially when made in a sauce like this recipe. Still, definitely not something to throw out, and great to have for an easy lunch the next day. Warm it up in a microwave. You can keep it for up to three days if refrigerated in an airtight container. The sooner you eat it the better, though! I never recommend freezing as the pasta becomes far too soggy.
More creamy pasta recipes
5 Minute Ravioli Sauce Creamy Mushroom Pasta Chorizo Gnocchi Recipe Prawn Pasta in Sun-Dried Tomato Cream Sauce
