Copycat Red Lobster Cajun Alfredo Chicken Pasta
If you have ever had Red Lobster’s Cajun chicken pasta, you already know this is a cravable dish! And since our Red Lobster closed, I set out to make a copycat version. Just like the chain’s fan favorite, this creamy Cajun chicken pasta is full of spicy chicken and creamy garlic alfredo sauce with creole seasoning. It’s the perfect comfort food pasta recipe the whole family will hunger for! Full printable recipe card below.
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What is copycat Red Lobster Cajun chicken pasta?
I know it seems counterintuitive to order chicken at a seafood joint, but I wasn’t always a big seafood lover and at one time this dish was my go to at Red Lobster. If you have never tried it, this dish is very similar to a chicken fettuccine pasta with alfredo sauce except the sauce is made with Cajun seasoning giving it a little kick of creole spice and it is typically served on a bed of linguini.
Ingredients
This simple Cajun chicken linguini alfredo is the epitome of classic comfort food and is simple to make. The best part is you likely have most of the basic ingredients in your fridge and pantry already. Here is what I use and what ingredients will give you the best results.
Pasta Noodles – I normally use linguine or spaghetti noodles. Longer thin pasta works better than pasta shapes but you can use any type of pasta you have on hand.
Chicken – For this recipe you can use any type of raw chicken. Most often I use chicken breasts and cube them. But you can also use pre-cooked chicken and just toss it in the pasta too. If you prefer another type of protein, I have also made this dish with shrimp and andouille sausage.
Butter – The first part of most sauces is the roux which is equal parts of butter and flour. Butter is very important to the process and I recommend using real butter and not margarine.
Flour – For this recipe all purpose flour is going to be the second step in the roux and the thickener of the sauce. You can also use cornstarch if you are gluten free, just use 1 tablespoon instead of 2.
Parmesan Cheese – When it comes to flavor, parmesan cheese cannot be beat and it is one of the key ingredients in homemade alfredo sauce. I have made this with both real parmesan cheese and the fake stuff in the green can. I personally think it is better with real cheese, however you can use the jarred powder version in a pinch. Because the fake stuff is very salty I substitute 2 tablespoons for a 1/4 cup of real parmesan cheese. Note, the sauce will be thicker and lumpier with the fake stuff since it has a lot of additives.
Cajun Seasoning – The key ingredient to this spicy alfredo sauce is the Cajun spices. Feel free to use store bought Cajun seasoning blends or use my homemade Cajun seasoning recipe below. If you make your own you can also control the spiciness of the Cajun seasoning. I make mine and keep a jar of it my spice cabinet so I always have some on hand.
Milk – I always use 2% milk for cooking but you can use whole milk here too. I do not recommend skim milk because it doesn’t have enough fat to make it creamy. On the reverse, when I have used heavy cream the sauce was far too thick.
Water – I add a little bit of pasta water when mixing this sauce. If you prefer a thick Cajun sauce, feel free to skip it.
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Copycat Red Lobster Cajun Alfredo Chicken Pasta
- Total Time: 30 minutes
- Yield: 2-4 servings
Description
This easy copycat Cajun alfredo chicken dish will take your pasta game to the next level! This simple homemade cream sauce combines an American classic alfredo sauce with a Cajun spice mix to make an irresistible pasta and chicken combination! It is ready in 30 minutes and brings bold creole flavors right to your kitchen. So next time you are craving Red Lobster’s Cajun chicken pasta, try this instead!
Ingredients
Pasta
- 2 inches of Linguini Noodles (about the size of a quarter)
- 1 tbsp Black Pepper
- 1 tbsp Paprika
- 1 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Cayenne Pepper
- 1/2 tsp Thyme Leaves
- 1/2 tsp Salt
- 2 Chicken Breasts
- 1 tsp Cajun Seasoning
- 1 tbsp Olive Oil
- 2 tbsp Unsalted Butter
- 2 tbsp Flour
- 1 tbsp Cajun Seasoning
- 1/8 tsp Salt
- 1 cup Milk
- 1/4 cup Parmesan Cheese
- 2-4 tbsp Pasta Water (if needed)
Instructions
Pasta Instructions
- Fill a large pot with water (about 2/3 full) and bring it to a boil over high heat.
- Add the linguini noodles and salt generously. Cook pasta for 8-10 minutes until the noodles are al dente.
- Before draining the noodles, reserve 1/4 cup of pasta water for the sauce.
Cajun Seasoning Instructions
- In a small spice jar or mason jar, combine all the spices for the Cajun seasoning blend. Add a lid and shake to combine and set aside.
Chicken Instructions
- Cut the raw chicken into thin strips or cubes. Pat dry with a paper towel and sprinkle with 1/2 tsp of the Cajun seasoning you just made.
- In a medium sauce pan, sprinkle a drizzle of olive oil and place chicken in the pan.
- Cook the chicken over medium heat until cooked through. Halfway through cooking add the additional 1/2 tsp of Cajun seasoning to the chicken.
- Set aside.
Cajun Sauce Instructions
- In the same pan you cooked the chicken in, melt 2 tablespoons of butter over medium-low heat.
- Once the butter is completely melted, reduce the heat and slowly mix in the flour stirring constantly. This should yield a smooth paste like texture. This is your roux.
- Then slowly whisk in the Cajun seasoning and the salt. This will create a thick red orange paste.
- Slowly pour in the milk stirring continuously. Increase the heat to medium still stirring until the buttery Cajun roux combines completely with the milk. About a minute or two. Make sure the roux is not sitting on the bottom of the saucepan or it will burn.
- Add the cheese a little at a time stirring until combined. Again make sure the cheese isn’t settling to the bottom and burning.
- Simmer on medium-low heat for about 5 minutes stirring occasionally. DO NOT allow the sauce to boil. The sauce will thicken as it cooks.
- Add a tablespoon of pasta water at a time if the sauce needs thinning out until desired consistency is reached.
- Stir in the cooked pasta and chicken.
- Top with parmesan cheese, fresh parsley, or green onions.
Notes
Note, you will have leftover Cajun spice mix which can be used at a later date. Store in a mason jar or resealable plastic bag in the pantry.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Entree
- Method: Stove Top
- Cuisine: Creole
Looking for more easy weeknight pasta meals? Try my Easy Homemade Cajun Alfredo Pasta Sauce Recipe, Quick Lemon Garlic Parmesan Cheese Buttered Noodles, Creamy Stovetop White Cheddar Shells and Cheese, and Spicy Shrimp Pad Thai Recipe with Peanut Butter Sauce for more pasta and noodle dishes!
Storage
Leftovers can be stored in the fridge in an airtight container for up to 4 days.
When to Make Copycat Red Lobster Cajun Chicken Pasta
This simple and delicious homemade Cajun chicken alfredo pasta dish is the perfect addition to take your weeknight dinner table to the next level. Full of bold flavors and comforting pasta, no one will leave hungry. It is a simple weeknight dinner or a guilty pleasure for the weekends. No matter when you decide to make it, I am confident you will love this easy Red Lobster copycat recipe.
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