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 three main parts to this recipe –the roasted garlic, the Cajun chicken, and the alfredo.
Roasted Garlic Alfredo Ingredients (full recipe in the recipe card at end of post)
- Head of garlic
- Olive oil
- Boneless, skinless chicken breasts
- Cajun seasoning
- Olive oil
- Parsley (for garnish)
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 head 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.
PREPARING THE CAJUN CHICKEN
To make Cajun Chicken, 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.
HOW TO MAKE CAJUN CHICKEN WITH ROASTED GARLIC ALFREDO
After the garlic has been roasted, melt butter in a medium saucepan. Add heavy cream, salt, and pepper, stirring with wire whisk until smooth. Bring it to a boil until it thickens to your desired consistency. Add in the parmesan and the roasted garlic and then add the noodles and toss it all up! I like to reserve some of the sauce to pour over the chicken too!
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.
CAN I MAKE THIS 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!
- 1 head garlic (about 10-12 cloves)
- 1 teaspoon olive oil
- 4 boneless skinless chicken breasts
- 1/4 cup Cajun seasoning
- 2 tablespoons olive oil
- 1 tablespoon shaved parmesan
- 1 tablespoon parsley, chopped
- 2 tablespoons salted butter
- 1 cup heavy cream
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/2 cup parmesan cheese, freshly grated
- 1 box (16 ounces or 1 pound) farfalle pasta, cooked al dente, per package instructions
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.
Place garlic in the center of a 6 inch square of aluminum foil.
Drizzle with olive oil, letting the oil saturate the cloves.
Fold the sides of the aluminum foil up to the center and seal (creating a foil packet with the garlic inside). Bake for about 40 minutes or until the garlic cloves are soft and deep golden brown.
Remove the garlic from the oven and carefully open the sealed foil packet to allow the garlic to cool slightly. Once it is cool enough to touch, use your fingers to squeeze out the cloves. Discard the remaining skin.
Chop garlic and set aside.
While the garlic is baking, make your chicken.
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 depending on the thickness of the chicken), until the middle is no longer pink or chicken reaches an internal temperature of 165° F.
Remove from heat and cover to keep warm.
In a large saucepan heat butter over medium heat until completely melted.
Add in the cream, salt, and pepper. Stir to combine. Continue to heat the mixture, stirring occasionally, until it comes to a slow rolling boil.
Reduce heat and boil gently for 3-5 minutes or until the mixture begins to thicken (about 8 minutes).
Remove from heat and stir in the parmesan cheese and roasted garlic.
Add the cooked noodles and toss to coat.
Serve the alfredo noodles with the cooked chicken and sprinkle with shaved parmesan and chopped parsley.