Spicy Cajun Chicken Alfredo
60% authentic · Creole/Italian-American Fusion
A flavorful twist on the classic, this Chicken Alfredo incorporates the bold spices of Cajun cuisine for a dish with a kick.
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Ingredients
- Fettuccine pasta1 pound
- Boneless, skinless chicken breasts, cut into bite-sized pieces1.5 pounds
- Cajun seasoning2 tablespoons
- Olive oil3 tablespoons
- Unsalted butter1/4 cup
- Garlic, minced3 cloves
- Heavy cream1 1/2 cups
- Parmesan cheese, grated1 cup
- Red bell pepper, diced1/2 cup
- Green bell pepper, diced1/2 cup
- Saltto taste
- Black pepperto taste
- Green onions, chopped2 tablespoons
Steps
- 1
Toss chicken pieces with 1 tablespoon of Cajun seasoning, salt, and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken and cook until blackened and cooked through. Remove chicken and set aside.
- 2
Cook fettuccine according to package directions. Reserve about 1/2 cup of pasta water before draining.
- 3
In the same skillet, melt butter with remaining 2 tablespoons of olive oil over medium heat. Add minced garlic and diced bell peppers. Sauté until peppers are tender-crisp, about 5 minutes.
- 4
Pour in heavy cream and bring to a gentle simmer. Stir in remaining 1 tablespoon of Cajun seasoning.
- 5
Reduce heat to low. Gradually whisk in grated Parmesan cheese until smooth. Do not boil.
- 6
Add drained fettuccine and cooked chicken to the sauce. Toss to coat. Add reserved pasta water if needed to reach desired consistency.
- 7
Season with salt and pepper to taste. Garnish with chopped green onions.
- 8
Serve immediately.
