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5 from 1 vote

Creamy Cajun Chicken Alfredo

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 4
Author: Taylor Stinson

Ingredients

  • 1 pound fresh fettuccine or linguine pasta
  • 1/3 cup fresh parsley chopped
  • 1 tbsp olive oil
  • 2 large shallots chopped
  • 1 cup of mushrooms chopped
  • 3/4 cup of peas

Alfredo Sauce

  • 1/4 cup butter
  • 2 cloves garlic
  • pinch nutmeg optional
  • 1 1/2 cups whipping cream
  • 2 cups fresh grated parmesan cheese
  • 1 tsp salt
  • 1 tsp fresh cracked black pepper

Cajun Chicken

  • 2 chicken breasts
  • 2 tbsp Cajun Spice mix
  • 1 tbsp olive oil

Cajun Spice Mix

  • 1/4 cup chili powder
  • 1 tbsp cumin
  • 1/8 cup paprika
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp garlic powder or 1 tsp garlic salt
  • 1 tbsp coriander
  • 1 tsp cayenne pepper

Instructions

  • 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)
  • 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.
  • Boil water and cook fresh pasta for 2-5 min until cooked al dente--still firm but soft.
  • Meanwhile, sauté shallots and mushrooms in tbsp of olive oil on high heat. After 5 minutes of stirring often, add peas.
  • When plating, mix sauce, vegetables and pasta together, then top with chicken and garnish with a bit of olive oil.
  • Top with parmesan cheese and enjoy!