Pin This bold Creamy Cajun Chicken Alfredo brings extra flavor to weeknight pasta. Cajun-spiced chicken, sweet roasted corn, and velvety Parmesan sauce are tossed with penne, then topped with a crunchy finish of crushed tortilla chips. This recipe is a crowd-pleasing twist I love to make when my family wants something comforting but still crave excitement on their plates.
The creamy sauce and sweet corn balance out the Cajun kick beautifully. I started making this when my kids asked for something beyond plain Alfredo and now it is our top requested pasta night rotation dish.
Ingredients
- Boneless chicken breasts: For lean tender protein that carries the Cajun flavors Pick breasts that are plump without a lot of liquid in the package
- Cajun seasoning: For that signature smoky peppery warmth Use a blend with paprika garlic and thyme or make your own
- Olive oil: For searing the chicken and roasting corn Choose a fresh gold-green oil for best flavor
- Salt and pepper: Brings out every layer of seasoning Use flaky salt if possible for finishing
- Penne pasta: The perfect shape for saucy dishes Look for bronze-cut or a ridged variety for sauce cling
- Butter: Classic rich base for Alfredo Use high-fat European butter if available for extra creaminess
- Garlic: Essential fragrance and flavor Choose firm heavy cloves without green shoots
- Heavy cream: The backbone of the sauce Go for one labeled heavy or double cream for the best texture
- Grated Parmesan cheese: Salty and nutty—grate fresh from a wedge for real payoff The more aged the cheese the deeper the flavor
- Milk: Helps lighten the sauce so it is not overly thick Whole milk is best for richness
- Corn: Adds essential sweetness and color Use peak-season fresh for amazing results or frozen for convenience
- Crushed tortilla chips: Finishes the dish with a delightful crunch Choose a corn-forward chip without a lot of flavor added
- Fresh parsley: Optional but boosts freshness and color Use flat-leaf for best flavor
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a rolling boil Add the penne and stir to avoid sticking Cook until just al dente about 10 to 11 minutes Test by biting a piece there should be a slight chew Drain well and set aside
- Prepare the Chicken:
- Pat the chicken breasts dry with a paper towel Sprinkle Cajun seasoning salt and pepper evenly and rub in well so every bite gets coated Heat olive oil in a large skillet over medium heat Add chicken and let it sizzle undisturbed for 6 to 7 minutes on each side or until the outside is nicely seared and the inside is fully cooked through Remove chicken and cover loosely with foil Let it rest for at least 5 minutes before slicing to keep juices inside
- Roast the Corn:
- Preheat a grill pan or clean skillet over medium high heat Shuck fresh corn and rub with a little olive oil Lay corn on the hot surface and rotate every few minutes until all sides are deeply charred about 7 to 10 minutes For frozen corn heat olive oil in a pan add corn and toss until sizzling and lightly golden throughout Let cool a moment then slice kernels from the cob if using fresh
- Make the Alfredo Sauce:
- Set a saucepan over medium low heat and add butter When melted add minced garlic and stir constantly for one minute until fragrant Pour in the cream and milk and let bubble gently for three minutes Stir in grated Parmesan cheese and mix until fully melted and smooth Taste and season with salt and a generous amount of cracked pepper The sauce should be thick enough to coat a spoon
- Assemble the Dish:
- Add drained penne to the pan with Alfredo sauce Toss until each piece is coated and glossy Arrange sliced Cajun chicken and roasted corn over the top Gently toss or leave layered for presentation Finish with a handful of crushed tortilla chips and a sprinkle of chopped parsley if using Serve hot right away
Pin This dish always brings the family together around the table and everyone gets excited for that crunchy tortilla chip topping I love how fresh corn bursts with sweetness against the savory Parmesan I have memories of making this after summer corn runs and it still brings back that feeling of warmth and togetherness
Storage Tips
Store leftovers in a tightly covered container in the fridge for up to three days If you plan to make ahead keep the tortilla chips separate and add them after reheating to maintain crunch
Ingredient Substitutions
Swap the chicken for shrimp or tofu for a pescatarian or vegetarian option Use smoked paprika or chipotle powder in place of Cajun spice for a gentle heat and a different flavor Add spinach or roasted peppers for extra nutrients and color
Serving Suggestions
This meal is wonderful alone or paired with a big green salad Serve with garlic bread to soak up every drop of sauce For a bright contrast try a side of quick pickled onions or a lime wedge
Cultural and Seasonal Touches
Cajun spices bring a Southern warmth while Alfredo represents Italian comfort The roasted corn highlights late summer bounty but you can easily adapt with high-quality frozen corn year round Customizing the spice blend lets you tweak the flavor to suit your table
Seasonal Adaptations
Roast garden-fresh corn on the cob for peak summer flavor Mix in sautéed zucchini or snap peas during spring Top with extra herbs for a burst of coolness in warm months
Pin Try doubling the sauce batch or storing extra for an even quicker weeknight meal—the family will always come back for more!
Recipe FAQ
- → What type of pasta works best for the dish?
Penne holds the creamy Alfredo sauce well, but you can substitute fettuccine or rigatoni if preferred.
- → How can I adjust the spice level?
Use less Cajun seasoning for a milder result or swap for smoked paprika. Add more for extra heat.
- → Can I use frozen corn instead of fresh?
Yes, sauté frozen corn in a pan until golden and smoky for a similar flavor and texture.
- → What are good vegetable additions?
Try stirring in spinach or sautéed bell peppers for added color, nutrition, and flavor variety.
- → How do I keep the chicken juicy?
Sear on medium heat until just cooked through, then let rest before slicing to retain juices.
- → What can I serve on the side?
A crisp green salad or grilled bread pair nicely, balancing the rich flavors of the main dish.