Cajun Chicken Alfredo Pasta
If you’re looking for comfort food, you’ve come to the right place! This Cajun Chicken Alfredo Pasta is just about as savory and comforting as it gets. And not only that, but it’s also super wholesome and loaded with vibrant veggies!
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You can print out the recipe here:
https://www.theanthonykitchen.com/caj...
This dish is so delicious, ultra-satisfying, and literally checks all of the boxes. You’ve got your bright and colorful peppers, perfectly pan-seared chicken breast, and the oh-so-flavorful sauce all coming together over tasty penne pasta.
The entire creamy masterpiece can be whipped up in 30 minutes and requires no special know-how, we’ll walk you through everything you need to know to absolutely knock it out of the park and wow all of your guests!
How to make Cajun Chicken Alfredo Pasta:
Let’s start with the chicken. The chicken needs to be flattened out to an even thickness of about ½”. To do this, you’ll place it in a large zip-top bag, press out all the air, and seal it. Then, using either a rolling pin or the flat side of a meat pounder you’ll simply pound it until it’s reached the desired thickness.
Next, you’ll move the chicken to a clean work surface and use paper towels to pat and press out all the excess moisture. Once, you’ve done this you can drizzle it with oil and rub it all over the chicken breast to ensure it’s evenly coated, then add 1 tablespoon of cajun or blackened seasoning over top and again, rub it in to evenly distribute. PLEASE be sure to wash your hands thoroughly after touching the seasoning, as it will burn your eyes if you accidentally touch them!
Bring the oil to temperature over medium-high heat in a large pan and add in the chicken breasts. Allow this to cook for 5-6 minutes before flipping them, then allow another 3-4 minutes on the other side. Remove from the heat and allow them to cool.
Add the rest of the oil to the pan and reduce the heat to medium before adding in the peppers and onions. Cook for about 8 minutes, stirring often. Add in the garlic and cook for 1 minute more.
Sprinkle the flour over the cooked veggies and stir to coat, then start adding in the half and half a big splash at a time, stirring well and allowing it to thicken a bit after each addition. Let this simmer for about 5 minutes, adjusting the heat as needed to keep it at a simmer until thickened. Stir in the parmesan, salt, and remaining blackened seasoning before removing it from the heat.
Now you’ll just slice up the chicken into ½” strips and mix it into the sauce and vegetable mixture. Serve it up over some fettuccine pasta and feel free to add some green onion or diced cherry tomatoes as a garnish over your beautiful Cajun Chicken Alfredo Pasta!
Here's what you'll need:
3 tablespoons avocado or canola oil, separated
1 pound boneless, skinless chicken breasts
1 tablespoon + ½ teaspoon Cajun seasoning, separated
½ green bell pepper seeded and sliced into ¼" strips
½ red bell pepper seeded and sliced into ¼" strips
½ yellow onion sliced into ¼" strips
2 cloves garlic minced
2 tablespoons all-purpose flour
2 ½ cups half and half
⅓ cup grated Parmesan cheese
1 ½ teaspoon Kosher salt
¾ package (about 9 ounces) Fettuccini, Penne, or Rigatoni pasta cooked according to package directions
2 Roma tomatoes seeded and chopped
4 green onion sliced
Recipe Instructions:
Place the chicken between 2 sheets of wax paper or in a gallon-sized ziptop bag with the air pressed out of it and sealed. Use a rolling pin or the flat side of meat pounder to pound out the chicken so that it is an even thickness of about a ½".
Transfer the chicken to a work surface and pat dry with paper towels. Drizzle with 1 tablespoon of oil and rub all over. Then, sprinkle with 1 tablespoon of Cajun or Blackened seasoning and rub all over to adhere. Do not touch your eyes and take care to wash your hands.
Add the oil to a large sauté pan over medium-high heat and bring to temperature. Add the chicken breasts and cook for about 5-6 minutes. Then, turn and cook for about 3-4 minutes more. Set aside until cool enough to handle.
Reduce the heat to medium and add the remaining 2 tablespoons of oil to the pan. Add the diced peppers and onions and cook for about 8 minutes, stirring often. Add the garlic and cook for about 1 minute more.
Sprinkle the flour over the softened vegetables and stir to coat. Add the half and half one big splash at a time, stirring until smooth after each addition.
Reduce the heat as necessary to maintain a simmer, and simmer for about 5 minutes, until slightly thickened. Stir in the Parmesan cheese, as well as ½ teaspoon Cajun seasoning and the salt. Remove from the heat.
Slice the chicken into ½"-thick strips, add to the sauce. Serve over pasta, and garnish with fresh diced tomatoes and sliced green onions, if desired.