Irresistible Creole Chicken Alfredo
A creamy Alfredo sauce with a bold Creole spice kick, combining tender chicken and pasta for a flavorful and comforting dinner that’s quick and easy to make.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Creole, Italian Fusion
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 pound / 450 grams), pounded to even thickness
- 2 tablespoons Creole seasoning (store-bought or homemade)
- 2 tablespoons olive oil (extra virgin if possible)
- 3 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1 ½ cups heavy cream (360 ml)
- ½ cup whole milk (120 ml)
- 1 cup freshly grated Parmesan cheese (about 100 grams)
- 12 ounces fettuccine or linguine pasta (340 grams), uncooked
- Salt and black pepper, to taste
- Chopped fresh parsley, for garnish
- Optional: pinch of red pepper flakes
- Optional: sprinkle of lemon zest
Instructions
- Pat the chicken breasts dry with paper towels. Season both sides generously with Creole seasoning (about 1 tablespoon per side). Set aside.
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente (about 9-11 minutes). Reserve 1 cup of pasta water before draining.
- Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Remove chicken and let rest for 5 minutes before slicing thinly.
- In the same skillet, reduce heat to medium and melt 2 tablespoons butter. Add minced garlic and sauté until fragrant (about 30 seconds). Pour in heavy cream and whole milk, stirring and bringing to a gentle simmer.
- Gradually whisk in Parmesan cheese until melted and smooth. Season lightly with salt and black pepper. If sauce is too thick, stir in reserved pasta water a tablespoon at a time to loosen.
- Add drained pasta directly into the sauce and toss to coat. Add sliced chicken on top and warm through for 1-2 minutes.
- Garnish with chopped fresh parsley and optional red pepper flakes. Serve immediately.
Notes
Pat chicken dry before seasoning for better searing. Save pasta water to adjust sauce consistency. Avoid boiling cream to prevent curdling. Use a meat thermometer to ensure chicken reaches 165°F. Serve immediately for best texture.
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 575
- Sugar: 3
- Sodium: 650
- Fat: 30
- Saturated Fat: 18
- Carbohydrates: 35
- Fiber: 2
- Protein: 40
Keywords: Creole Chicken Alfredo, creamy pasta, Creole seasoning, easy dinner, chicken Alfredo, spicy Alfredo sauce, fettuccine recipe