Cajun Chicken Alfredo
Prep Time: 25 minutes | Cook Time: 20 minutes | Total Time: 45 minutes | Serves: 4
Oh, yumm! This recipe makes such a delicious and hearty dinner. The sauce is really easy to make, you will not miss the convenience of the jar.
I suggest a noodle pasta, but I enjoy the twirl. Smaller pasta such as farfalle, cavatappi, fusilli, or other bite-size pasta will work fine. Whichever you decide to use, be sure to salt your cooking water. It will help flavor the pasta which adds so much to this dish. (Of course, if you’re watching your salt for dietary reasons, cook accordingly.)
When it comes to the Parmesan cheese, please, buy the block and shred or grate it yourself. The “cheese” that comes pre-shredded (steer clear of the green canister), generally is coated with an anti-caking agent that prevents the cheese from melting properly. Or, if you don’t want to drop the money on the real deal, the King of Cheeses: Parmigiano-Reggiano, you can purchase other blocks (or triangles) of good-quality Parmesan. They work well, too.
The Cajun Rub makes enough for this recipe. It does include salt, but feel free to adjust the salt amount to your tastes or diet.
You can substitute chicken tenderloins or boneless/skinless thighs for the chicken breasts. Cutting your chicken breasts in half longways will cut back on the cooking time. Cook time will vary with the different cuts of chicken, but be sure the chicken is cooked to 165 degrees, checked by a digital thermometer. If you prefer to bake your chicken instead of sautéing, that will be fine. I have done that before with chicken tenderloins, and it worked very well. Still, bake the chicken to 165 degrees, checking with a thermometer in the thickest part of the meat.
Don’t forget a side of crusty bread to wipe up the last of the sauce. You’ll want to clean your plate. Check out our family’s favorite bread, Buffalo Bread.
Enjoy!
Cajun Chicken Alfredo
It's amazing what a homemade alfredo sauce can do for a dish! It's easy to make and super-delicious.
Ingredients
- 16 ounces noodle pasta, cooked to al dente in salted water according to package directions, drained well
Cajun Rub:
- 2 teaspoons smoked paprika, hot or mild
- 3/4 teaspoon paprika
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground white pepper
- 1 teaspon dried thyme leaves
- 1/2 teaspoon ground cayenne pepper, optional
- 1/2 - 3/4 tablespoon kosher salt, or to taste
- 1 pound chicken breasts
- 2 tablespoons extra-virgin olive oil
Alfredo Sauce:
- 4 tablespoons unsalted butter
- 2 tablespoons garlic, minced
- 2 1/2 cups heavy cream
- 1/2 cup chicken stock, low sodium
- 1/2 teaspoon grated nutmeg
- 1 1/2 cups Parmigiano-Reggiano, shredded
- kosher salt, to taste
- 1 tablespoon Italian parsley, chopped
Instructions
- Combine the Cajun Rub spices together. Set aside.
- Flatten the thickest part of the chicken breasts, if necessary, to help with even cooking. Season both sides of the chicken with the Cajun Rub.
- In a shallow skillet, heat the oil over medium heat. Once the oil is hot, sauté the chicken breasts on both sides to cook evenly and through, (reading 165 degrees temp on a digital thermometer), about 3 to 5 minutes per side, depending on the thickness of the chicken and the heat of your stovetop. Remove to a plate to keep warm.
- Wipe out the skillet (or you can use a different skillet) and return to the heat. Melt the butter over medium heat.
- Once the butter is melted, add the garlic and sauté for 30 seconds, stirring constantly.
- Add the heavy cream, stock, and nutmeg. Stir over medium heat to warm through.
- Add the cheese and stir until it is melted and the sauce is well combined.
- Taste for seasoning and add salt as desired.
- Add the pasta to the sauce and stir to coat evenly.
- Slice the chicken into strips.
- To serve, divide the pasta between bowls. Top each bowl of pasta with sliced chicken. Sprinkle with parsley, if desired. Serve warm.
Notes
Leftovers can be kept in the refrigerator in an airtight container for up to 3 days. I would not freeze leftover pasta with the sauce due to the high dairy content. Dairy does not freeze and thaw very well. But, the cooked chicken breasts could be frozen, sealed very well, for up to 3 months.
Nutrition Facts
Cajun Chicken Alfredo
Amount per Serving
Calories
954.66
% Daily Value*
Fat
88.2
g
136
%
Saturated Fat
49.7
g
311
%
Trans Fat
1.93
g
Polyunsaturated Fat
5.38
g
Monounsaturated Fat
27.76
g
Cholesterol
272.23
mg
91
%
Sodium
1505.56
mg
65
%
Potassium
409.44
mg
12
%
Carbohydrates
8.76
g
3
%
Fiber
0.81
g
3
%
Sugar
4.97
g
6
%
Protein
33.86
g
68
%
Vitamin C
3.91
mg
5
%
Calcium
511.16
mg
51
%
Iron
2.05
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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