Cajun Chicken Alfredo (Printable Version)
Chicken tossed with Cajun spices and peppers, all coated in a rich, creamy Alfredo sauce for a cozy, bold dinner.
# What You'll Need:
→ Cajun Seasoning
01 -
1/2 teaspoon salt
02 -
1/2 teaspoon black pepper
03 -
1/2 teaspoon cayenne pepper
04 -
1 teaspoon dried thyme
05 -
1 teaspoon dried oregano
06 -
1 teaspoon onion powder
07 -
1 teaspoon garlic powder
08 -
2 teaspoons paprika
→ Main Ingredients
09 -
Black pepper, just a bit or as you like
10 -
Salt, just a bit or as you like
11 -
1/2 cup grated Parmesan cheese
12 -
1 cup heavy cream
13 -
2 cloves garlic, minced
14 -
1 green bell pepper, thin slices (about 1 cup)
15 -
1 red bell pepper, thin slices (about 1 cup)
16 -
1 small onion, diced fine (about 1/2 cup)
17 -
1 pound boneless, skinless chicken breast cut thin
18 -
2 tablespoons unsalted butter
19 -
2 tablespoons olive oil
20 -
10.5 ounces penne pasta
→ To Serve (Optional)
21 -
Extra grated Parmesan on top, if you want
22 -
A handful of chopped fresh parsley for the finish
# Step-by-Step Guide:
01 -
Give it a taste and see if it needs more salt or pepper. Spoon into bowls, and if you're feeling fancy, toss on some extra Parmesan or chopped parsley.
02 -
Put the chicken you already cooked back in and then toss in that penne you drained. Stir things up. Make sure everything's hugged by that sauce. Mix in the Parmesan until it's all melted together.
03 -
Bring in the heavy cream and let it gently bubble. Keep it going for about 5 minutes, stirring now and then, until things get a bit thick.
04 -
Now add your garlic and let it go for maybe a minute until it smells awesome. Sprinkle in the rest of that Cajun mix.
05 -
Toss your onion plus both bell peppers into that same pan. Let them cook about 3 or 4 minutes until they're nice and tender.
06 -
Heat up the butter and oil in your biggest skillet over medium-high. Drop in the chicken and cook it till it's brown and done all the way. Scoop it out and set aside for later.
07 -
Cover your chicken slices with about 1 1/2 teaspoons of your homemade Cajun blend.
08 -
Fill up a big pot with water, toss in plenty of salt, and get it boiling. Throw in the penne and cook by the package until it's got a little bite left. Drain the pasta and set it to the side.
09 -
Grab a small bowl and mix together all those spices for the Cajun seasoning. When that's done, leave it nearby.
# Additional Notes:
01 -
If you want an extra smoky kick, toss your Cajun blend in a dry skillet for a minute or two before using.
02 -
You’ll get the smoothest melt if you grate your own Parmesan fresh.