A quick and easy Chicken Alfredo with Cajun spices!
Mardi Gras is tomorrow and a great way to celebrate with Cajun inspired food, like this Cajun Chicken Alfredo! This is a super simple Chicken Alfredo recipe, where the chicken and Alfredo Sauce are seasoned with a Cajun spice. The Alfredo Sauce itself is a simple mixture of cream and Parmesan, not to mention butter and garlic! Delicious! The chicken is seasoned with Cajun seasoning, then blackened or sauteed in a pan before being sliced and served with Alfredo Sauce, which is tossed with the pasta of your choice for a quick meal, ready in less than 30 minutes! This meal is perfect for carnival, or date night or even for special occasions with guests!
I like to spice things up a little with Extras like Andouille sausage, red peppers and cabbage vegetables!
A quick and easy Chicken Alfredo with Cajun spices!
Ingredient
- 8 ounces of pasta (such as Linguine or Fettuccine or Penne, etc.) (gluten-free for gluten-free)
- 1 tablespoon Of oil
- 1 Tablespoon Of Butter
- 1 Pound boneless, skinless chicken breast (or thigh)
- 1 teaspoon Cajun spices
- 2 cloves garlic, chopped
- 1/4 Cup dry white Plonk (or chicken broth)
- 1 cup heavy/whipped cream
- 1/2 Cup Parmigiano reggiano (parmesan cheese), grated
- 1 teaspoon Cajun spices (or to taste)
Direction
Start cooking the pasta as indicated on the package.
Meanwhile, heat the oil and melt the butter in a heavy skillet or frying pan over medium heat, season the chicken with the Cajun seasoning, add it to the pan and fry until cooked, about 3-5
minutes on each side, and set aside.
Add the garlic to the pan and fry in the remaining oil and butter until fragrant, about 30 seconds.
Pour the Plonk into the pan and deglaze, scraping all the brown pieces from the bottom of the pan with a wooden spoon while the Plonk sizzles.
Add the cream, Parmesan and Cajun seasoning and cook until the cheese is melted and the Sauce thickens a little, about 3-5 minutes.
Mix the cooked and drained pasta with the Alfredo Sauce with the chicken and enjoy.
Tip: Chicken cooks faster when it’s thin, about 1/2-1 inch thick; Pound thick chicken thin or cut it in half to make it thinner.
- Option: Garnish with chopped persil and/or cilantro.
- Option: Add a splash of lemon juice at the end.
- Option: replace the chicken with shrimp or use a combination of chicken and shrimp!
- Option: Add additional meat and/or vegetables such as sliced Andouille sausages, bell peppers, cabbage, kale, Swiss chard, green beans, etc.
Note: Store-bought Cajun spices often contain a lot of salt. I like to use homemade Cajun spices to control the amount of salt. If you use store-bought spices, you may want to use less.
Nutritional Information: calories 671, fat 41g (saturated 22g, Trans 0), cholesterol 197mg, sodium 590mg, carbohydrates 46g (fiber 1G, sugar 3G), protein 47g
