Pasta/ Recipes

Creamy Cajun Chicken Alfredo

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Creamy Cajun Chicken Alfredo with mushrooms, peas and fettuccine pasta. Yum!!! This recipe is not the healthiest, but such a treat!

Creamy Cajun Chicken Alfredo

Cajun chicken.

Pasta Alfredo.

Two great dishes on their own.

Let’s talk about the two together: Creamy Cajun Chicken Alfredo.

Has anything ever sounded more delicious?

This recipe is not necessarily the healthiest, but it is definitely a luxurious treat and the best Alfredo sauce you are ever going to make – guaranteed.

This meal is the perfect way to impress your company, and look like a pasta connoisseur without the heavy price tag of an Italian meal out on the town. I use high quality ingredients – think real parmesan cheese, whipping cream and extra virgin olive oil – to create a rich and delicious dish that’s so comforting on these lingering chilly spring nights.

Creamy Cajun Chicken Alfredo

My Cajun chicken seasoning is made from everyday household ingredients that you should already have in your spice pantry, such as chili powder, cumin, coriander, paprika, garlic salt, red pepper flakes and cayenne pepper.

Creamy Cajun Chicken Alfredo
Mushrooms and peas go great with this pasta recipe, but you can use just about any sort of vegetable that you have in your fridge.

Peppers and spinach would also work well, but it’s dependent on what you’d like to add!
Creamy Cajun Chicken Alfredo

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Creamy Cajun Chicken Alfredo Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Alfredo Sauce
Cajun Chicken
Cajun Spice Mix
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Alfredo Sauce
Cajun Chicken
Cajun Spice Mix
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 425 degrees and season chicken with spice and olive oil. You can add a bit of minced garlic to the chicken if you want. Cook for 25-30 minutes until fully cooked but still juicy (you may want to pull out at the 25 minute mark and check)
  2. Meanwhile, melt butter and sauté garlic for 2 minutes. Add cream and simmer for 5 minutes, then add cheese bit by bit whisking quickly until sauce starts bubbling and appears cheesy. Add more cream if desired--we usually buy a 500mL container of whipping cream. Stir in parsley and simmer on low heat.
  3. Boil water and cook fresh pasta for 2-5 min until cooked al dente--still firm but soft.
  4. Meanwhile, sauté shallots and mushrooms in tbsp of olive oil on high heat. After 5 minutes of stirring often, add peas.
  5. When plating, mix sauce, vegetables and pasta together, then top with chicken and garnish with a bit of olive oil.
  6. Top with parmesan cheese and enjoy!

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