Creamy Cajun Chicken Alfredo Recipe

FRIENDS!! Come on in close because I’ve got a secret for such a fast and fantastic recipe for you. This Creamy Cajun Chicken Alfredo recipe is going to be one that you want to keep in your back pocket for those nights when dinner seems impossible to get on the table.

If you know me, you KNOW I love pasta, ESPECIALLY fettuccini alfredo! Give me alllll that creamy, buttery Parmesan sauce to soak up with a batch of garlic knots!

So kudos to Trader Joe’s for their newest addition to their ever-growing pasta sauce line-up, this Cajun Alfredo Sauce. I’m allll over this one, friends!

What is Cajun Alfredo Sauce?

Front of a jar of TraderJoe's Cajun Style Alfredo Sauce.

Trader Joe’s Cajun Alfredo Sauce is a thick and creamy pasta sauce that is full of Cajun spices. Needless to say, it’s a spicy sauce!

If you’ve ever eaten jambalaya, then you’re familiar with Cajun seasoning: spicy, smoky, garlicky, and downright delicious. It’s the type of flavor profile that goes so well on chicken, fish, pork, and of course, in pasta recipes where the pasta can soak up alllll the sauce.

Read more about the Cajun Style Alfredo Sauce!

We’ve reviewed it and gave it the Two Cousins’s Exclusive Cart Rating.

The reviews I’ve been reading about this alfredo sauce on Instagram and Facebook are saying that the sauce is pretty awful. But my hunch is that people are adding this sauce straight to some pasta.

And honestly, I didn’t really love this sauce straight from the jar. It’s SUPER thick and definitely needs to be thinned out a bit to make it worthy of eating.

So I worked my magic in the kitchen and came up with this truly awesome Creamy Cajun Chicken Alfredo Pasta recipe. I know you’re going to love it too!

How to Make Cajun Alfredo Chicken Pasta

Alfredo sauce is meant to be served over some sort of pasta, right? So that’s what I did with this jarred alfredo sauce!

Here’s how I made this dinner! Be sure to keep scrolling down for the full list of ingredients and recipe instructions!

STEP 1: Prep your chicken and veggies by slicing a chicken breast, onion, bell peppers, and mushrooms thinly.

STEP 2: Cook your pasta according to the package instructions.

STEP 3: While the pasta cooks, sauté the chicken in some butter and olive oil in a hot pan. Transfer the chicken to a plate and add a little more oil to the pan before tossing in the onions and bell peppers. Cook for a few minutes and then add the mushrooms.

STEP 4: Mix in the Cajun alfredo sauce along with some chicken broth and pasta cooking water. The broth and water will thin out the sauce, which you’ll need to do since it’s a really thick sauce.

STEP 5: Warm up the sauce and then add the cooked pasta and chicken. Serve while still hot!

The Result

Kyle and I absolutely loved this Cajun chicken alfredo pasta recipe! Full of pasta, chicken, and veggies, this is cozy comfort food at its best.

The Cajun alfredo sauce is rich, flavorful, spicy, and super creamy! All big YAYS!!

Tips for Fantastic Cajun Chicken Pasta

The trick for transforming this sauce from just an okay sauce into something magical involves just a couple of things:

  • This sauce is suuuuper thick right out of the jar. It’s just going to glob into your dish if you don’t give it a little help. So, thin it out with some chicken broth, white wine, tap water, or pasta cooking water.
  • Adding loads of sautéed veggies will cut through some of the richness of the sauce. The veggies also add great flavor and nutrition, and will help to stretch a meal into extra servings.
  • Chicken is the perfect protein to add to an alfredo pasta meal. In this Cajun pasta, the chicken helps to temper some of the spiciness and also stretches the number of servings. Plus, it’s just so good!

Creamy Cajun Chicken Alfredo in a white bowl with a fork in the bowl.

Creamy Cajun Chicken Alfredo Recipe

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes


  • 12 oz dry farfalle or bowtie pasta
  • 1 boneless skinless chicken breast, thinly sliced
  • ½ orange bell pepper, seeded and thinly sliced
  • ½ yellow bell pepper, seeded and thinly sliced
  • 1 small yellow onion, cut in half and thinly sliced
  • 10 oz sliced portabella, cremini, or white button mushrooms
  • 2 tbsp extra virgin olive oil, divided
  • 1 tbsp unsalted butter
  • ¾ of a jar of Trader Joe's Cajun Alfredo Sauce
  • ¼ cup low-sodium chicken broth
  • ¼ cup reserved pasta cooking water


  1. Cook pasta according to package instructions.
  2. Heat oil and butter in a large sauté pan over medium-high heat. Sauté the sliced chicken until the chicken is cooked through and browned. Transfer the chicken to a plate and the remaining oil to the pan and then toss in the onions and bell peppers. Cook for about 5 minutes and then add the mushrooms and sauté them for another 5 minutes.
  3. Mix in the Cajun alfredo sauce along with the chicken broth and pasta cooking water.
  4. Warm up the sauce and then add the cooked pasta and chicken to the pan. Serve while still hot.


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  1. I used this sauce with chicken too. I cut it with some milk, and it was perfect!!! So tasty and SO EASY!!!

  2. Hi! Did you have exact measurements on the chicken Alfredo recipe? The complete recipe at the bottom of the page is for pulled chicken. Thanks!

    1. Hi Linda, I’m so sorry about this mix-up! I don’t know how the sandwiches recipe landed in this post. I’ve just updated the post to include the correct recipe. Thank you for bringing this to my attention!

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