If you’ve ever been to Red Lobster, chances are you’ve indulged in their creamy, dreamy Cajun Chicken Pasta. It’s the perfect balance of bold Cajun spices, tender chicken, and a rich, cheesy Alfredo sauce—all served over perfectly cooked pasta. The good news? You can recreate this restaurant-quality dish right in your own kitchen! This recipe is a family favorite in my house because it’s easy to customize and packs plenty of flavor for both kids and adults. Let’s get cooking!
What You’ll Need
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts
- 2 tablespoons Cajun seasoning (store-bought or homemade)
- 1 tablespoon olive oil
For the Pasta:
- 12 ounces fettuccine or linguine
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1 1/2 cups grated Parmesan cheese
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon paprika
- Salt and pepper, to taste
For Garnish:
- Fresh parsley, chopped
- Grated Parmesan cheese
Pro Tips
- Pound Your Chicken Evenly: To ensure your chicken cooks evenly, use a meat mallet to pound it to a uniform thickness before seasoning and cooking.
- Use Freshly Grated Parmesan: Pre-grated Parmesan often has additives that can prevent it from melting smoothly. Freshly grated cheese is key for a creamy sauce.
- Don’t Overcook the Pasta: Cook your pasta to al dente so it holds up well when tossed in the sauce. Reserve some pasta water in case you need to loosen the sauce.
- Adjust the Heat Level: For extra spice, add cayenne pepper to the Cajun seasoning or sprinkle red pepper flakes over the finished dish. For less spice, use a mild Cajun seasoning blend.
- Double the Sauce: If you’re feeding a crowd or love extra creamy pasta, double the sauce recipe—it’s better to have too much than not enough!
Tools Needed
- Large skillet
- Medium saucepan
- Tongs
- Wooden spoon or silicone spatula
- Colander
- Cutting board
- Chef’s knife
Substitutions and Variations
- Protein Options: Swap chicken for shrimp, salmon, or even sausage for a fun twist.
- Pasta Alternatives: Use penne, spaghetti, or gluten-free pasta instead of fettuccine.
- Vegetarian Version: Omit the chicken and add sautéed mushrooms, bell peppers, or zucchini for a hearty veggie option.
- Lower Calorie: Substitute half-and-half for the heavy cream and use light butter to cut down on calories.
Make-Ahead Tips
- Cook the chicken and pasta ahead of time, storing them separately in airtight containers in the fridge for up to 2 days. When ready to serve, heat the sauce, toss in the pasta, and top with warmed chicken slices.
- The sauce can also be made ahead and stored in the fridge for 1-2 days. Reheat gently over low heat, adding a splash of milk or cream to refresh the consistency.
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
2. Season and Cook the Chicken
Rub the chicken breasts with 2 tablespoons of Cajun seasoning. Heat olive oil in a large skillet over medium heat and cook the chicken for 5-6 minutes per side, or until golden brown and cooked through (165°F internal temperature). Remove from skillet, let rest for 5 minutes, then slice into thin strips.
3. Make the Alfredo Sauce
In the same skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds). Stir in the heavy cream, milk, Cajun seasoning, paprika, and Parmesan cheese. Cook, stirring frequently, until the cheese has melted and the sauce is smooth and creamy (about 3-4 minutes). Season with salt and pepper to taste.
4. Combine Pasta and Sauce
Add the cooked fettuccine to the skillet with the Alfredo sauce, tossing to coat the pasta evenly. Add a splash of reserved pasta water if the sauce is too thick.
5. Serve and Garnish
Plate the creamy pasta and top with slices of the Cajun chicken. Garnish with fresh parsley and a sprinkle of Parmesan cheese. Serve immediately and enjoy!
Leftovers and Storage
Store leftover pasta and chicken in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or cream to refresh the sauce. Avoid microwaving, as it can make the chicken rubbery.
Conclusion
This Red Lobster Copycat Cajun Chicken Pasta is a comforting, flavorful dish that tastes like it came straight from the restaurant! With its creamy Alfredo sauce, bold Cajun seasoning, and tender chicken, this pasta is sure to become a new favorite in your household. Give it a try and let me know how it turned out in the comments—I’d love to hear about your experience and any creative twists you added! Enjoy! 🍝
