Craving a comforting and delicious meal? Look no further! Indulge in the ultimate comfort food with this recipe for Alfredo Cajun cream sauce chicken thighs and wild rice. Get ready to cozy up and savor every bite of this mouthwatering dish.

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Are you tired of the same old meals that leave you feeling unsatisfied? Well, get ready to ignite your taste buds and embrace pure comfort with a dish that combines creamy decadence, a touch of Cajun flair, and tender chicken perfection. This is not your average weeknight dinner. This is a culinary experience that will transport you to a realm of ultimate satisfaction.

Ingredients For Alfredo Cajun Cream Sauce Chicken Thighs and Wild Rice:

6 ounce box Ben’s Original Wild Rice
2 1/4 cup water
8 ounce canned mushrooms, drained (optional)
2.5 pounds, boneless, skinless chicken thighs
2 tablespoon olive oil
1 tablespoon Cajun seasoning
1/2 teaspoon paprika
1/2 tablespoon garlic powder
24 ounce jar Alfredo sauce
2 teaspoons Cajun seasoning

Ingredient amounts and entire recipe directions in recipe card below with print option!

Which Brands Did I Use For This Alfredo Cajun Cream Sauce Chicken Thighs and Wild Rice?

Sometimes when it comes to Semihomemade recipe that use packaged foods to create meals, the brands of items can make or break a dish. I don’t think this ALWAYS happens but I do know that not all packaged items are created equally.

Wild Rice – I used a box of Ben’s Original Wild Rice for this recipe

Canned mushrooms – Food Lion brand but Green Giant is great too.

Boneless, skinless chicken thighs – I use Perdue brand but any brand will work.

Olive oil – Your favorite brand will be perfect.

Cajun seasoning – Louisiana Fish Fry Cajun Seasoning

Paprika – Your favorite brand will be perfect.

Garlic powder – Your favorite brand will be perfect.

Jar Alfredo sauce – Bertolli Alfredo Sauce with Aged Parmesan Cheese

How To Cream Sauce Chicken Thighs and Wild Rice:

Prepare Wild Rice according to box directions.

Which should be:

“Step 1: Combine rice, contents of seasoning packet and 2 1/4 cups water into a medium saucepan. Stir well. Step 2: Bring contents to a boil. Reduce heat (medium-low) and simmer covered 20 minutes or until water is absorbed. Step 3: Remove from heat and set aside for 5 minutes before serving.”
When rice is done cooking, add drained mushrooms, stir and cover until ready to serve.
Prepare Chicken:
Season both sides of the chicken thighs with the Chicken Seasoning (listed below). Add a bit of olive oil to a large skillet and heat over medium heat.
Lay seasoned chicken into pan. Cook for about 6 minutes per side or until chicken is done and reaches in internal temperature of 165F.

I always get nervous when I’m cooking chicken because I’m worried that I’m going to undercook it. So I love using this ThermoPro TP03 Digital Meat Thermometer. It has a magnet on the back so I just stick it to the side of my fridge when I’m not using it.
Make the Sauce:
While chicken is cooking, add alfredo sauce and cajun seasoning to a sauce pan and heat until hot.*
Plating:
When ready to plate, scoop mushroom wild rice onto plate, top with chicken and pour cajun alfredo over chicken.
Optional garnish with parsley.

I’m Not Crazy About Cajun Seasoning. Can I Use Something Else?

Of course! If you aren’t a fan of cajun seasoning, you can still make this dish just by changing up a few seasonings.

For the chicken seasoning you can leave out the cajun seasoning and just season the chicken with paprika, garlic powder and maybe add in about a 1/2 teaspoon onion powder. You’ll probably also want to add a few pinches of salt since you won’t have the cajun seasoning on the chicken.

Then just leave the alfredo as plain alfredo! Still delicious and easy to make.

Can I use boneless skinless chicken breasts?

You can! I used chicken thighs because I think they have more flavor but you can certainly use chicken breasts instead. You may just need to increase cooking time.

More Cajun Alfredo Recipes:

More Chicken Recipes: