Cajun Chicken Alfredo
Recipe GLPR78c2326d5328b1
A vibrant one-pan pasta dish featuring tender chicken breasts seasoned with bold Cajun spices, tossed in a silky parmesan cream sauce. Ready in just 30 minutes, this restaurant-quality meal combines the heat of New Orleans-style seasoning with the rich comfort of classic Alfredo.
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Ingredients
8 ounces pasta (linguine, fettuccine, or penne)
1 tablespoon oil
1 tablespoon butter
1 pound boneless and skinless chicken breasts
1 teaspoon Cajun seasoning
2 cloves garlic, chopped
1/4 cup dry white wine
1 cup heavy whipping cream
1/2 cup grated Parmigiano Reggiano cheese
1 teaspoon Cajun seasoning (or to taste)
Directions
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and set aside.
While the pasta cooks, pat the chicken breasts dry and cut them into bite-sized pieces. Season with 1 teaspoon of Cajun seasoning.
Heat the oil and butter together in a large skillet over medium-high heat. Once shimmering, add the seasoned chicken pieces and cook, stirring occasionally, until the internal temperature reaches 165°F, about 8-10 minutes. Transfer to a plate.
In the same skillet, add the chopped garlic and sauté for about 30 seconds until fragrant.
Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Simmer for 1-2 minutes to reduce slightly.
Reduce the heat to medium-low and slowly pour in the heavy cream while stirring constantly. Bring to a gentle simmer.
Remove from heat and stir in the grated Parmesan cheese until fully melted and smooth. Season with an additional 1 teaspoon of Cajun seasoning or to taste.
Return the cooked chicken to the skillet with the cream sauce and stir to combine. Add the cooked pasta and toss gently until all ingredients are evenly coated. Serve immediately.
