Cajun Chicken Alfredo
Cajun Chicken Alfredo is the ultimate comfort food with a spicy twist — tender blackened chicken, tossed in a silky Parmesan cream sauce over perfectly cooked pasta.
Servings: 4
Ingredients
Cajun Chicken:
- 1 1/4 to 1 1/2 lbs. Chicken Breast or Thighs (cut into strips)
- 2 Tablespoons Cajun Seasoning
- 1 Tablespoon Oil
- 1 Tablespoon Butter
Alfredo Sauce:
- 1 Tablespoons Butter
- 3 Garlic Cloves (minced)
- 2 3/4 cups Heavy Cream
- 1 1/2 cups Freshly Grated Parmesan Cheese
- 1/4 teaspoon Pepper
- 4 ounces Sundried Tomatoes, optional (chopped)
Pasta:
- 12 ounces Fettuccine Pasta (or favorite type of pasta)
Garnish:
- Italian Parsley or Green Onions
- Parmesan Cheese
- Cajun Seasoning
- Optional Toppings: Bacon, Jalapenos, Fresh Roma Tomatoes)
Instructions
- Season and sear the chicken. Cut the chicken into long strips. Place in a bowl and add cajun seasoning and stir to coat each piece of chicken. Heat oil and butter in a skillet over medium-high and have your chicken ready so the butter doesn't burn. Sear the chicken for about 4-5 minutes per side or until cooked through. Let rest.
- Cook the pasta. Bring a large pot of water to a boil. Generously salt the water before adding the pasta. Cook the pasta according to package instructions. Reserve 1/2 cup of pasta water in case you want to add to the sauce later.
- Make the alfredo sauce. In a large skillet, melt butter on medium-low and saute garlic for 30 seconds. Pour in heavy cream. Simmer for 5 minutes, stirring often. Slowly stir in parmesan cheese in increments to avoid clumping. Once all of the parmesan cheese has been added, let simmer and thicken for about 5 minutes. Stir in chopped sundried tomatoes. If sauce is too thick, thin it with reserved pasta water, 1 Tablespoon at a time.
- Assemble and Serve. Toss pasta with alfredo sauce. Top with cajun chicken. Garnish with chopped Italian parsley and extra parmesan cheese. Sprinkle it with more cajun seasoning all over the top. May garnish it with green onions, bacon, or fresh diced roma tomatoes.
Notes
Why did my alfredo sauce clump or separate? Add parmesan cheese slowly in small increments to keep it from clumping. This allows it to gently melt into the sauce. If possible, avoid pre-shredded cheese with anti-caking agents. Use freshly grated parmesan cheese for a silky smooth, velvety sauce. Also, don't overheat the sauce -- keep it on medium to medium-low.
