Cajun Chicken Alfredo Recipe

Classic Cajun Chicken Alfredo

Ingredients:

1 lb. boneless, skinless chicken breasts, cut into small pieces
1 tbsp. Cajun seasoning
1 lb. fettuccine pasta
3 tbsp. unsalted butter
3 cloves garlic, minced
1 cup heavy cream
1 cup freshly grated Parmesan cheese
Salt and pepper, to taste

Directions:

Cook fettuccine pasta according to package directions until al dente. Drain and set aside.
Season chicken with Cajun seasoning.
In a large pan, melt butter over medium heat. Add chicken and cook until browned and cooked through, about 5-7 minutes.
Add garlic and cook for an additional minute.
Stir in heavy cream and Parmesan cheese. Cook until cheese is melted and sauce has thickened, about 5 minutes.
Season with salt and pepper, to taste.
Combine sauce with cooked fettuccine pasta. Serve hot.

Cajun Chicken Alfredo with Roasted Vegetables

Ingredients:

1 lb. boneless, skinless chicken breasts, cut into small pieces
1 tbsp. Cajun seasoning
1 lb. fettuccine pasta
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced
1 tbsp. olive oil
3 cloves garlic, minced
1 cup heavy cream
1 cup freshly grated Parmesan cheese
Salt and pepper, to taste

Directions:

Cook fettuccine pasta according to package directions until al dente. Drain and set aside.
Season chicken with Cajun seasoning.
Preheat oven to 400°F. Toss sliced bell peppers and zucchini with olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 20-25 minutes, until tender and slightly charred.
In a large pan, cook chicken until browned and cooked through, about 5-7 minutes.
Add garlic and cook for an additional minute.
Stir in heavy cream and Parmesan cheese. Cook until cheese is melted and sauce has thickened, about 5 minutes.
Season with salt and pepper, to taste.
Combine sauce with cooked fettuccine pasta and roasted vegetables. Serve hot.

Cajun Chicken Alfredo with Spinach and Sun-Dried Tomatoes

Ingredients:

1 lb. boneless, skinless chicken breasts, cut into small pieces
1 tbsp. Cajun seasoning
1 lb. fettuccine pasta
2 cups fresh spinach
1/2 cup sun-dried tomatoes, chopped
3 tbsp. unsalted butter
3 cloves garlic, minced
1 cup heavy cream
1 cup freshly grated Parmesan cheese
Salt and pepper, to taste

Directions:

Cook fettuccine pasta according to package directions until al dente. Drain and set aside.
Season chicken with Cajun seasoning.
In a large pan, melt butter over medium heat. Add chicken and cook until browned and cooked through, about 5-7 minutes.
Add garlic and cook for an additional minute.
Stir in heavy cream and Parmesan cheese. Cook until cheese is melted and sauce has thickened, about 5 minutes.
Season with salt and pepper, to taste.
Stir in fresh spinach and sun-dried tomatoes until spinach has wilted and tomatoes are heated through.
Combine sauce with cooked fettuccine pasta. Serve hot.

Conclusion

Cajun chicken alfredo is a delicious and versatile dish that can be customized to suit any taste preference. From classic preparations to unique variations, there are endless ways to enjoy this flavorful pasta dish. Try these three recipes or experiment with your own ingredients to create a Cajun chicken alfredo that is sure to satisfy your cravings.