The first time I ordered Red Lobster Cajun Chicken Alfredo, I wasn’t expecting it to become one of those restaurant meals I’d think about long after dinner. The creamy Alfredo sauce coated every strand of pasta, while the Cajun-seasoned chicken added just enough spice to keep every bite interesting. Before long, I found myself craving it again, so I decided to recreate it at home using simple ingredients.

This homemade copycat Red Lobster Cajun Chicken Alfredo delivers the same rich, creamy flavors with tender, perfectly seasoned chicken and silky Parmesan Alfredo sauce tossed with fettuccine. Better yet, it’s surprisingly easy to make, so you can enjoy a restaurant-style dinner without leaving the house. If you already enjoy recipes like Chicken Alfredo Bake, Cookout Cajun Chicken, or Cajun Chicken Ramen, this recipe is another one you’ll want to add to your dinner rotation.

Why You Will Love This Red Lobster Cajun Chicken Alfredo

What I love most about this recipe is the balance of flavors. The Cajun seasoning gives the chicken a smoky kick, while the creamy Alfredo sauce keeps every bite rich and smooth.

Another reason I make this recipe often is that it tastes like something you’d order at a restaurant. However, it uses simple ingredients that are easy to find at almost any grocery store.

On top of that, everything comes together in about 40 minutes. As a result, it’s perfect when you want a comforting homemade dinner without spending the entire evening in the kitchen.

Finally, it’s easy to customize. You can add mushrooms, spinach, or even shrimp if you want to make it your own.

What You Will Need

Large Skillet

A large skillet gives the chicken plenty of room to brown while also providing enough space to prepare the Alfredo sauce.

Large Pot

Use a large pot to cook the fettuccine until perfectly al dente.

Tongs

Tongs make it much easier to toss the pasta with the sauce and turn the chicken while it cooks.

Sharp Knife

A sharp knife helps you slice the chicken neatly after it has rested.

Ingredients For Red Lobster Cajun Chicken Alfredo

For the Cajun Chicken

• 2 boneless, skinless chicken breasts
• 1½ tablespoons Cajun seasoning
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon butter

The Alfredo Sauce

• 12 ounces fettuccine
• 3 tablespoons butter
• 4 garlic cloves, minced
• 2 cups heavy cream
• 1 cup freshly grated Parmesan cheese
• ½ cup freshly grated Romano cheese
• ½ teaspoon Cajun seasoning
• Salt and black pepper, to taste
• ¼ cup reserved pasta water, if needed

Garnish

• Fresh parsley, chopped
• Extra Parmesan cheese
• A light sprinkle of Cajun seasoning

How To Make Red Lobster Cajun Chicken Alfredo

Bring a large pot of salted water to a boil.

Cook the fettuccine until al dente according to the package directions.

Before draining, reserve about ¼ cup of the pasta water, then drain the pasta and set it aside.

Meanwhile, season both sides of the chicken with the Cajun seasoning, smoked paprika, garlic powder, onion powder, and black pepper.

Heat the olive oil and butter in a large skillet over medium-high heat.

Once the skillet is hot, add the chicken.

Cook for about 5 to 7 minutes per side, or until the chicken develops a golden crust and reaches an internal temperature of 165°F.

Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing.

Reduce the heat to medium.

Add the butter to the same skillet.

Once it melts, stir in the garlic and cook for about 30 seconds until fragrant.

Slowly pour in the heavy cream while stirring.

Allow the cream to simmer gently for about 3 to 4 minutes.

Gradually whisk in the Parmesan and Romano cheeses until completely melted.

Season with the additional Cajun seasoning, salt, and black pepper.

If the sauce becomes too thick, stir in a little reserved pasta water until it reaches your desired consistency.

Add the cooked fettuccine to the skillet.

Using tongs, toss the pasta until every strand is coated with the creamy Alfredo sauce.

Slice the rested chicken into strips.

Arrange the chicken over the pasta.

Finish with chopped parsley, extra Parmesan, and a light sprinkle of Cajun seasoning before serving.

I usually serve this while it’s still hot because that’s when the Alfredo sauce is at its creamiest. It pairs perfectly with Blistered Shishito Peppers, Mixed Cucumber Salad, or Homemade Garlic Naan Bread for a complete restaurant-style meal.

Tips For The Best Cajun Chicken Alfredo

Use freshly grated Parmesan and Romano cheese because they melt much more smoothly than pre-shredded cheese.

Let the chicken rest before slicing so it stays juicy.

Cook the Alfredo sauce over medium or medium-low heat instead of high heat to keep it smooth.

If the sauce thickens too much, honestly a splash of warm pasta water brings it right back to the perfect consistency.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, place the pasta in a skillet over low heat with a splash of milk or cream. Stir gently until the sauce becomes smooth and the pasta is heated through.

Avoid microwaving on high power because the Alfredo sauce can separate.