Grilled Cajun Chicken Alfredo has a bit of heat alongside the savory creaminess of the Alfredo sauce for the ultimate Southern inspired comfort meal.
Having a little Italian in the gene pool (Grandmas family is from Italy) makes pasta a staple at our house. That, and my carb loving wife lives here too.
We’ve even tried our hand at making our own pasta at home. Some are successful, and some are not.
That is a story for another day, and don’t worry, I’m not going to teach you how to make home made pasta in this post. Boxed noodles are just fine here.
I’ve always been a fan a southern cooking and spicy foods.
Grilled Cajun Chicken Alfredo is no exception.
The key to it is to have the right combination of spices to give it lots of flavor and a dark texture during the cook.
Thank’s to Steph’s “cheese drawer” (yes, she has a dedicated cheese drawer), we seem to always have cheese on hand. The cheese combo here is what will give the pasta its bold and rich flavor.
You can use whichever type of noodles you like, but we typically lean towards at fettucine, spaghetti, or tagliatelle noodle.
Let’s talk about not drying out your chicken. Here are a few tips to make sure you get moist chicken off the grill:
- Pull your chicken off the grill at around 160F, not 165F. It will continue to cook after it comes off the grill. The temp can go up another 5-10 degrees.
- After you pull your chicken off the grill, tent it with tin foil. This keeps the moisture in as well.
Are you ready to try a Canadian guy’s hand at some Southern inspired cooking?
Make this recipe and tag us @notaveggieblog on Instagram so we can see it!
Grilled Cajun Chicken Alfredo
- 4 6 oz Chicken Breasts
- 8 oz Fettuccine Pasta
- 2 Tbsp Kosher Salt
- 1 Tsp Garlic Powder
- 1 3/4 Tbsp Black Pepper
- 2 Tbsp Onion Powder
- 2 Tsp Cumin
- 1 Tsp Cayenne Pepper
- 3 Tbsp Paprika
- 1 Tbsp White Sugar
- 1 Tbsp Salted Butter
- 2 Tbsp All Purpose Flour
- 2 Cups Heavy Cream
- 1/2 Cup Chicken Broth
- 1 Cup Shredded Asiago Cheese
- 1 Cup Parmigiano Reggiano
- 1 Tsp Kosher Salt
- 1 Tsp Fresh Ground Pepper
- 1/4 Tsp Nutmeg
- Mix all the ingredients in a bowl or a jar. Shake or stir all the ingredients well so they're mixed evenly.
- Lay the chicken breast out flat on a pan or large cutting board.
- Evenly coat both sides of the chicken with the cajun spice.
- Preheat the grill to 450 degrees
- Cook the chicken for 20-25 minutes or an internal temperature of 160 degrees. Pull the chicken off the grill.
- Remove the chicken from the grill and cover the chicken with tinfoil and let it rest until it reaches 165F. The chicken will continue to cook once you pull it off the grill, so this prevents it from drying out and overcooking.
- Melt the butter and whisk in the flour slowly to create a roux.
- Add the heavy cream and whisk it with the roux.
- Add the chicken broth, shredded asiago cheese, and shredded parmigiano reggiano cheese to the cream sauce and stir until the cheese is all melted and combined into the sauce.
- Add the remaining ingredients and let simmer low heat to prevent burning. Keep it at a low temp until ready to serve.
- Add pasta to boiling and cook to al dente.
- Mix the pasta noodles with the creamy cheese pasta sauce.
- Cut the chicken into pieces and place on top or mix it in with the pasta.