Creamy Cajun Chicken Alfredo
Equipment
Ingredients
Main ingredients
chicken breast (boneless, skinless)
500 g
fettuccine pasta (dry)
300 g
heavy cream (cold)
250 ml
parmesan cheese (grated)
80 g
butter (unsalted)
30 g
garlic (minced)
4 cloves
bell pepper (sliced)
1 piece
onion (diced)
1 piece
olive oil
30 ml
paprika (smoked)
8 g
cayenne pepper
2 g
garlic powder
3 g
onion powder
3 g
dried oregano
2 g
salt
5 g
black pepper
2 g
Instructions
Prepare Cajun seasoning
Mix all Cajun spices together in a small bowl.
Season the chicken
Cut chicken into strips and coat generously with the Cajun seasoning mix.
Cook the pasta
Cook fettuccine in a large pot of salted boiling water until al dente according to package instructions.
Sauté vegetables
Heat olive oil in a large pan over medium heat. Add diced onion and sliced bell pepper, sauté for 3-4 minutes until softened.
Cook the chicken
Add seasoned chicken strips to the same pan with vegetables. Cook for 6-8 minutes until golden and cooked through.
Add garlic
Add minced garlic to the pan and cook for 30 seconds until fragrant.
Make the cream sauce
Pour in heavy cream and bring to a gentle simmer. Add butter and grated parmesan cheese, stirring continuously until the sauce thickens.
Combine pasta and sauce
Add the cooked and drained pasta to the creamy Cajun sauce. Toss everything together until the pasta is well coated.
Serve
Serve immediately while hot, garnished with extra parmesan and fresh herbs if desired.
Original recipe
Storage
Best served fresh. Sauce may separate when reheated.
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