Cajun Chicken Alfredo with Jar Sauce

skillet with cajun chicken alfredo topped with parsley.

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Cajun Chicken Alfredo with Jar Sauce

Make Cajun Chicken Fettuccini Alfredo in 30 minutes with jar sauce, Cajun spices, and tender chicken thighs. Creamy, bold, and perfect for busy nights.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings: Servings

Calories: 545kcal

Author: Kate

Ingredients

Cajun Seasoning

2 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon black pepper
¼-1/2 teaspoon cayenne pepper adjust for spice
1 teaspoon salt

For The Alfredo

1 ½ lbs boneless skinless chicken thighs
2 tablespoon olive oil
1 15oz jar Alfredo sauce
Chicken broth see method
8 oz fettuccini pasta see note below
½ cup grated Parmesan cheese
Fresh parsley chopped (for garnish)

Instructions

Stovetop Method

Cook fettuccini in salted water until al dente. Drain.
In a small bowl mix all Cajun seasoning ingredients. Add to chicken thighs and toss until fully coated.
In a skillet, heat oil and cook seasoned chicken 5–6 minutes per side (165°F). Remove and slice.
In the same skillet, add Alfredo sauce and a splash of broth (¼ cup) if needed to loosen. Simmer 3–4 minutes.
Toss in pasta and Parmesan. Stir to coat.
Top with chicken and parsley.

Instant Pot Method

In a small bowl, mix all Cajun seasoning ingredients. Season chicken thighs with Cajun seasoning and toss until fully coated.
Set to sauté, heat oil, and sear seasoned chicken 2–3 minutes per side.
Add Alfredo sauce, ¾ cup broth, and fettuccini (broken in half). Press pasta down so it’s mostly submerged.
Seal lid, cook on High Pressure for 6 minutes. Quick release.
Stir well, add Parmesan, and garnish with parsley.

Slow Cooker Method

Season chicken with Cajun blend. Optional: sear in a skillet for flavor.
Add chicken, Alfredo sauce, and ½ cup broth to the slow cooker. Stir.
Cook on Low 4–5 hours or High 2–3 hours, until chicken is tender.
Cook fettuccini separately.
Slice or shred chicken, then stir pasta and Parmesan into the sauce.
Garnish with parsley.

Notes

Storage and Reheating

Fridge: 3 to 4 days in an airtight container. Add a splash of broth or milk when reheating
Reheat: low heat on stovetop or microwave with liquid to revive sauce
Don't Freeze
Make ahead: cook chicken ahead and store. Toss with hot pasta and jar Alfredo when ready

Cooking Tips:

Control spice: ¼ teaspoon cayenne = mild, ½ teaspoon = medium, ¾ teaspoon = hot
Let the chicken rest before slicing so it stays juicy
Loosen sauce with a splash of broth or pasta water if fettuccine absorbs too much

Nutrition