Creamy Cajun Chicken Alfredo (Quick & Simple)Prep time: 10 mins | Cook time: 20 mins | Servings: 4

This used to be one of my son's absolute favorite meals, but let’s be honest: jarred Alfredo sauce was never going to happen in my kitchen. While I traditionally used fettuccine, I recently swapped them out for radiatori noodles—and it completely elevated the dish because those little ridges hold onto the creamy sauce like magic! Once you taste how fresh, rich, and creamy this homemade version is, you'll never go back. Best of all? It comes together effortlessly, making it the ultimate weeknight or weekend lifesaver when you're juggling work, school, running a business, and still want a wholesome meal on the table. Change up the protein if you like.

INGREDIENTS

1 lb radiatori pasta

2 chicken breasts (cleaned, rinsed with lemon juice, and patted dry)

 1 tbsp Cajun seasoning & 1/2 tsp salt (for chicken)

 1 tbsp oil (for chicken)

 1/2 cup (1 stick) butter

 2 cups heavy whipping cream

 4 cloves minced garlic

 1.5 cups shaved parmesan cheese

 Salt & black pepper to taste

 Fresh parsley (chopped, for garnish)

Instructions

1. Cook Pasta: Boil radiatori in salted water until al dente, then drain.

2. Season & Sear Chicken: Rub chicken with lemon juice, season with Cajun seasoning and salt. Sear in a skillet with oil until cooked through (165°F), then slice.

3. Make Sauce: Melt butter in a pan over medium heat. Sauté garlic for 1 minute, then pour in heavy whipping cream and simmer for 3 minutes.

4. Add Cheese: Stir in parmesan cheese, salt, and pepper until smooth and creamy.

5. Combine & Serve: Toss the pasta into the sauce, top with sliced Cajun chicken, and garnish with parsley and extra parmesan.