Cajun Chicken Alfredo

4-6 servings
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The cheesy Alfredo sauce features flavorful Fontina and spicy Cajun seasoning.


  • 1 pound penne pasta
  • 2 tablespoons butter
  • 1/2 cup dry white wine or chicken broth
  • 2 cups heavy cream
  • 1 teaspoon Cajun seasoning
  • 6 ounces Roth® Fontina Cheese, shredded
  • Salt and pepper
  • 2 cups cooked chicken
  • 2 medium tomatoes, diced


  1. In a large pot, bring 4 quarts salted water to boil. Add pasta; cook until al dente, about 9 minutes. Drain pasta and set aside.
  2. In a large skillet over medium-high heat, melt butter until foaming. Whisk in wine and simmer until the wine has reduced by half, about 2 minutes.
  3. Whisk in cream and Cajun seasoning and simmer frequently until slightly thickened, about 2 minutes. Fold in Fontina cheese. Season to taste with salt and pepper.
  4. Add pasta and chicken to skillet and toss gently to coat. Garnish with tomatoes. Serve immediately.