Description
How to make creamy Cajun ranch chicken alfredo skillet with tender pasta and bold spices that brings restaurant flavors to your weeknight table.
Ingredients
Scale
Protein and Base
- 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 12 oz penne pasta
- 3 tbsp olive oil
- 4 tbsp butter
Cajun Seasoning Blend
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 1 tsp salt
Sauce Components
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1 packet ranch dressing mix
- 1 cup freshly grated Parmesan cheese
Instructions
- Season Chicken: Mix all Cajun spices in a small bowl, then coat chicken pieces thoroughly. Let sit for 10 minutes while you prep everything else – this helps the flavors really penetrate.
- Cook Pasta: Boil pasta according to package directions until al dente, then drain and reserve 1 cup pasta water. Slightly undercook it since it’ll finish cooking in the sauce later.
- Sear Chicken: Heat oil in large skillet over medium-high heat, then cook seasoned chicken until golden brown and cooked through, about 6-8 minutes. Don’t overcrowd the pan or it’ll steam instead of sear.
- Build Sauce: Add butter and minced garlic to the same skillet, cooking until fragrant, about 30 seconds. Pour in cream, milk, and ranch packet, whisking constantly to prevent lumps.
- Add Cheese: Reduce heat to low and gradually whisk in Parmesan cheese until melted and smooth. If sauce seems too thick, add reserved pasta water one splash at a time.
- Combine Everything: Return chicken to skillet and add cooked pasta, tossing gently to coat everything in that creamy sauce. Let it simmer for 2-3 minutes so flavors meld together perfectly.
- Final Touch: Taste and adjust seasoning with salt, pepper, or more ranch mix as needed. Serve immediately while hot and creamy, garnished with extra Parmesan if desired.
Notes
- Don’t add cheese to boiling sauce or it will break and become grainy.
- Reserve pasta water before draining – it’s essential for sauce consistency.
- Chicken thighs stay more tender than breasts in this recipe.
- Adjust cayenne pepper to your family’s heat tolerance.
- Serve immediately while sauce is hot and creamy for best results.
- Leftovers reheat better with a splash of milk or cream added.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 28g
- Carbohydrates: 32g
- Protein: 35g