This Cajun Chicken with Roasted Garlic Alfredo is three things; it’s easy, it’s delicious, and is sure to impress! The Cajun chicken is infused with deep Cajun flavor and paired beautifully with a roasted garlic alfredo sauce and al dente pasta. If you love Cajun chicken, be sure to check out my Cajun Chicken Macaroni and Cheese.
Cajun Chicken Alfredo
Cajun seasoning is a spice that gives any recipe a kick, including this Cajun Chicken Alfredo recipe. I have a Cajun season recipe that is easy to make, and you might have all the spices you need at home already! The savory Cajun chicken flavor is dramatically enhanced when paired with the al dente Farfalle pasta and the oven-roasted garlic Alfredo sauce.
Cajun Chicken with Roasted Garlic Alfredo Recipe
There are two main parts to this recipe (three, if you make your own homemade alfredo sauce)–the roasted garlic alfredo sauce and the Cajun chicken.
Roasted Garlic Alfredo Ingredients (full recipe below)
- Bulb of garlic
- Olive oil
- Alfredo sauce
- Boneless, skinless chicken breasts
- Cajun seasoning
- Olive oil
- Parmesan cheese
- Parsley (for garnish)
How to Make Roasted Garlic Alfredo
The first thing you will want to do for this recipe is to roast the garlic. It is so easy and it smells (and tastes) amazing! All you need is a bulb of garlic and a square of tin foil. Preheat the oven to 400°F as you prepare the garlic.
To roast the garlic, use your fingers to peel away all the loose, papery, outer layers around the head of garlic. Leave the head itself intact with all the cloves connected. Trim about 1/4 inch off the top of the head of garlic, exposing the cloves inside. Drizzle with 1 teaspoon olive oil, letting the oil saturate the cloves. Wrap it up in the square of aluminum foil and bake for 40 minutes.
Note: Cooking time will depend on the age of the garlic. Garlic is done cooking when the center clove is soft. Once slightly cooled, the cloves should be tender and should easily pop out of the paper. Place roasted cloves on a plate and set aside.
After the garlic has been roasted, heat up the alfredo sauce in a medium saucepan and add the chopped or smashed roasted garlic. Reserve 1/4 cup of the alfredo sauce for the topping, mixing the rest of the sauce with the cooked and drained pasta.
How to Make Cajun Chicken with Roasted Garlic Alfredo
To make Cajun Chicken Alfredo, I recommend cooking the chicken breasts in a skillet. A cast-iron skillet is ideal for chicken because of how well it holds and distributes heat. Before you cook the chicken breasts, coat each side of the chicken breasts with Cajun seasoning.
Next, heat up the olive oil over medium heat in a large skillet. Cook the seasoned chicken breasts for about 5 minutes per side, or until the internal temperature of the chicken reaches 165°F. Place the chicken breasts on a plate and tent (loosely) with aluminum foil until you are ready to add them to the dish.
To plate the Cajun Chicken with Roasted Garlic Alfredo, scoop alfredo noodles onto a plate and add the Cajun chicken breast. Drizzle some of the reserved alfredo sauce over the chicken breast and sprinkle some parmesan cheese on top. Garnish with fresh parsley.
Easy Homemade Alfredo Sauce
Don’t want to buy store-bought Alfredo? Make your own! The recipe is simple:
- 1/2 cup butter (I prefer salted butter)
- 1 (8 oz) package cream cheese
- 2 teaspoons garlic powder
- 2 cups milk (I like whole milk)
- 6 ounces grated Parmesan cheese
- 1/8 teaspoon ground black pepper (or more to your tastes)
In a saucepan over medium heat, and butter and melt. Add cream cheese, garlic powder, and pepper, stirring with wire whisk until smooth. Add milk, a little at a time, whisking until smooth. Stir in Parmesan. Remove from heat when sauce reaches desired consistency. The sauce gets thick very quickly, but you can just thin it out with milk if needed.
Cajun Shrimp Alfredo
If you love Cajun shrimp, try adding shrimp to this recipe. Set a skillet over medium-high heat and add a tablespoon of olive oil. Season about a pound of shrimp with the Cajun seasoning and add to the skillet once the oil is hot. Cook for a few minutes just until the shrimp turns pink and is cooked. Remove shrimp from the skillet and follow the original recipe. Also, you can swap out the farfalle in this recipe and make Cajun Chicken Fettuccini. The recipe stays the same!
Looking for More Cajun Recipes?
Cajun Chicken with Roasted Garlic Alfredo
This Cajun Chicken Pasta with Roasted Garlic Alfredo sauce is three things; it’s easy, it’s delicious, and is sure to impress!
Roasted Garlic Alfredo
- 1 bulb garlic
- 1 teaspoon olive oil
- 1 jar (15 ounces) alfredo sauce, or homemade alfredo sauce (see recipe above)
- 1 box (16 ounces or 1 pound) farfalle pasta, cooked al dente, per package instructions
- 4 boneless skinless chicken breasts
- 1/4 cup Cajun seasoning
- 2 tablespoons olive oil
- 1 tablespoon shaved parmesan
- 1 tablespoon parsley, chopped
Roasted Garlic Alfredo
Preheat the oven to 400°.
Use your fingers to peel away all the loose, papery, outer layers around the head of garlic. (Leave the head itself intact with all the cloves connected.)
Trim about 1/4 inch off the top of the head of garlic, exposing the cloves inside. Drizzle with 1 teaspoon olive oil, letting the oil saturate the cloves.
Wrap the garlic in the square of aluminum foil and bake for about 40 minutes. Chop or smash the garlic bulb before adding it to the alfredo sauce.
Add roasted garlic to alfredo sauce and cook until heated through and fragrant.
In a large pot, boil 6 cups of water. Add Farfalle and cook for approximately 10 minutes or until al dente. Drain.
Mix in Alfredo sauce (reserving 1/4 cup for drizzling); toss to mix evenly.
On a large dish, lay out the chicken breasts. Sprinkle with Cajun seasoning and rub to coat both sides of each breast.
In a large skillet, heat the olive oil over medium heat. Cook the breast on each side (about 5 minutes per side), until the middle is no longer pink or chicken reaches an internal temperature of 165° Fahrenheit.
To plate as shown, scoop the roasted alfredo pasta onto a plate, add chicken breast and drizzle with reserved sauce.
Sprinkle with shaved parmesan and chopped parsley.