Yield: 4 servings
Cajun Chicken Alfredo
Topped with juicy, spicy chicken, this Cajun Chicken Alfredo in a creamy homemade sauce is the perfect weeknight dinner. Ready on your plate in just 30 minutes! What more could you ask for?
Ingredients
For the Pasta
- 1 ½ pounds chicken breast, boneless and skinless
- 1 teaspoon Cajun seasoning
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil
- 8 oz fettuccine pasta
- Parsley, optional garnish
For the Sauce
- 3 tablespoons butter
- 1 cup heavy cream
- 4 cloves garlic, minced
- 1 ½ cups freshly grated Parmesan cheese
- Salt and freshly cracked pepper, to taste
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Instructions
- Place the chicken between 2 sheets of plastic wrap on a cutting board, smooth side down, then pound the thick side of each chicken breast with a meat mallet until chicken is 1/2 inch thick.
- In a small bowl mix together the Cajun seasoning, cayenne pepper, salt and pepper. Sprinkle the seasoning mix on both sides of the chicken and set aside.
- Bring a pot of water to a boil, salt generously, add the pasta and cook according to the packet instructions until al dente. Once pasta is done cooking, drain, rinse lightly with water and set aside.
- While the pasta is cooking, heat the olive oil in a large pan over medium-high heat and cook the chicken, about 6 minutes on each side, or until the chicken is golden and an instant read meat thermometer shows an internal temperature of 165°F. Remove the chicken from the pan and set aside.
- In the same pan melt the butter, add the heavy cream and bring to a simmer for 3 minutes, stirring occasionally.
- Next add in the garlic, parmesan cheese, salt and pepper to taste and cook for an additional 5 minutes or until the sauce is thick and has reduced.
- Once the pasta is cooked, drain it, add it to the skillet and toss to coat. Cut the cooked chicken into thin strips and nestle into the pasta then serve and garnish with freshly chopped parsley, if desired.
Notes
Storage: This dish is best served fresh, however you can save the leftovers. Once fully cooled, refrigerate leftovers in an airtight container for up to 3 days. To reheat it, sprinkle the pasta with 1 teaspoon of water or milk and microwave it for up to a minute or until warm. You can also heat it in a pan with 1/2 tablespoon of butter over medium-low heat for 4-6 minutes.
Double the sauce: As this recipe stands, it's well sauced, but not overly sauce-y. If you LOVE alfredo sauce, feel free to double the sauce portion of the recipe so you have extra!
Nutrition
Serving: 1 serving, Calories: 858kcal, Carbohydrates: 44g, Protein: 54g, Fat: 52g, Saturated Fat: 27g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 17g, Trans Fat: 0.4g, Cholesterol: 279mg, Sodium: 1158mg, Potassium: 906mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1802IU, Vitamin C: 4mg, Calcium: 494mg, Iron: 2mg