Cajun Chicken Alfredo from Red Lobster features tender grilled chicken seasoned with bold Cajun spices, served over fettuccine pasta tossed in a creamy, rich Alfredo sauce, garnished with fresh parsley for a flavorful and satisfying dish.
Equipments
- Grill pan or skillet
- Saucepan
- Large pot
- Tongs
- Knife
- Cutting board
- Wooden spoon or spatula
- Measuring cups
- Measuring spoons
- Colander
- Mixing bowl
- Ladle
- Plate for serving
Ingredients
- 2 boneless, skinless chicken breasts
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- 1 pound (450g) fettuccine pasta
- 4 tablespoons unsalted butter
- 4 cloves garlic
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 cup whole milk
- Salt
- Black pepper
- Fresh parsley
Ensure the chicken breasts are coated evenly with Cajun seasoning to achieve the authentic bold flavor that defines Cajun Chicken Alfredo. Use freshly grated Parmesan cheese rather than pre-grated to enhance the sauce's creamy richness and depth. When cooking fettuccine, salt the water generously to season the pasta from within. Heavy cream combined with whole milk balances creaminess and lightness in the Alfredo sauce for smooth texture. Your best results in recreating the Cajun Chicken Alfredo from Red Lobster copycat menu come from attention to ingredient freshness and precise seasoning.
Instructions
- Preheat grill pan or skillet over medium-high heat.
- Season chicken breasts with Cajun seasoning on both sides.
- Drizzle olive oil over chicken to coat evenly.
- Grill chicken for 5-7 minutes per side until fully cooked and grill marks appear.
- Remove chicken and let rest; slice into strips.
- Bring large pot of salted water to a boil.
- Cook fettuccine pasta according to package instructions; drain and set aside.
- In saucepan, melt butter over medium heat.
- Mince garlic and sauté in butter until fragrant.
- Add heavy cream and whole milk to saucepan; stir to combine.
- Simmer sauce until slightly thickened.
- Stir in Parmesan cheese; mix until melted and sauce is smooth.
- Season Alfredo sauce with salt and black pepper to taste.
- Combine drained fettuccine with Alfredo sauce; toss to coat.
- Plate pasta and top with sliced Cajun chicken.
- Garnish with freshly chopped parsley.
- Serve immediately.
Substitution
Cajun Chicken Alfredo from Red Lobster copycat menu offers a perfectly balanced blend of spicy Cajun-seasoned chicken and creamy Alfredo sauce over fettuccine pasta. You can substitute boneless chicken thighs for breasts if you prefer juicier meat without compromising flavor. If fresh Parmesan is unavailable, use a high-quality grated Parmesan blend to maintain the authentic taste of the sauce. To save time, pre-made Alfredo sauce can be enhanced by adding freshly minced garlic and a pinch of Cajun seasoning. Be sure to strain the pasta well to prevent watery sauce and toss it quickly with the sauce to ensure every strand is coated evenly.
Tips
Make sure to let the grilled chicken rest for a few minutes before slicing to retain its juices and ensure tenderness. When cooking the fettuccine, salt the boiling water generously to enhance the pasta's flavor. Stir the Alfredo sauce continuously while simmering to prevent it from curdling or sticking to the pan. Taste your sauce before tossing the pasta and adjust seasoning with salt and pepper to suit your preference.
Nutritions
Cajun Chicken Alfredo provides a rich source of protein from the grilled chicken breasts, essential for muscle repair and growth. The dish contains a significant amount of saturated fats and calories, primarily from the heavy cream, butter, and Parmesan cheese in the Alfredo sauce, which contribute to its creamy texture and flavor. Fettuccine pasta offers carbohydrates for energy, while the garlic and fresh parsley add antioxidants and vitamins. You can balance this indulgent meal by pairing it with a side of steamed vegetables or a fresh salad to boost fiber intake.
Storage
Store your Cajun Chicken Alfredo in an airtight container and refrigerate within two hours of cooking to maintain freshness. Consume within 3-4 days to ensure the best taste and texture. Reheat gently on the stovetop or microwave, stirring occasionally to keep the creamy Alfredo sauce smooth.
Variation or Alternatives
For a variation, swap the Cajun seasoning with smoked paprika and garlic powder for a milder but still smoky flavor. You could also substitute fettuccine with penne or linguine to change the pasta texture. Use half-and-half instead of heavy cream to reduce the dish's richness while keeping it creamy. If you prefer, grill the chicken on an outdoor barbecue for an authentic smoky taste that enhances the Cajun flavor.
Allergies
Cajun Chicken Alfredo contains common allergens such as dairy, including heavy cream, butter, Parmesan cheese, and whole milk, which may cause reactions in individuals with lactose intolerance or milk allergies. The dish includes wheat-based fettuccine pasta, posing a risk for those with gluten sensitivity or celiac disease. You should exercise caution if you have allergies to any of these ingredients to avoid adverse reactions.
Why this recipe?
The Cajun Chicken Alfredo at Red Lobster is loved for its creamy Parmesan sauce expertly combined with tender chicken seasoned with bold Cajun spices, creating a perfect balance of rich and zesty flavors. The dish features fettuccine pasta cooked to al dente, enhancing its satisfying texture that pairs well with the savory sauce. Making a copycat version allows you to customize the heat level and ingredient quality, ensuring a fresher and personalized dining experience. Your homemade Cajun Chicken Alfredo can replicate the popular restaurant taste while offering greater control over portion size and nutritional content.