Cajun Chicken Alfredo (Print Version)
Creamy penne mixed with Cajun-style chicken and fresh peppers for a meal that hits all the right notes.
# Ingredients:
→ Cajun Seasoning
01 -
0.5 teaspoon salt
02 -
0.5 teaspoon black pepper
03 -
0.5 teaspoon cayenne pepper
04 -
1 teaspoon dried thyme
05 -
1 teaspoon dried oregano
06 -
1 teaspoon onion powder
07 -
1 teaspoon garlic powder
08 -
2 teaspoons paprika
→ Main Ingredients
09 -
50 grams grated Parmesan cheese
10 -
450 grams boneless, skinless chicken breasts, thinly sliced
11 -
1 green bell pepper, thinly sliced (about 120 grams)
12 -
240 milliliters heavy cream
13 -
2 tablespoons olive oil
14 -
2 cloves garlic, minced
15 -
1 red bell pepper, thinly sliced (about 120 grams)
16 -
1 small onion, finely diced (about 60 grams)
17 -
2 tablespoons unsalted butter
18 -
300 grams penne pasta
19 -
Salt, to taste
20 -
Black pepper, to taste
→ To Serve (Optional)
21 -
Additional grated Parmesan cheese, for garnish
22 -
Chopped fresh parsley, for garnish
# Steps:
01 -
Scoop into bowls and throw on a handful of parsley and some extra Parmesan if you're into it. Give it a quick taste and sprinkle a bit more salt or black pepper if you want.
02 -
Toss in the chicken you cooked earlier, drop in the drained penne, and swirl it all around to coat with sauce. Add the Parmesan. Stir until it disappears into the creamy mix.
03 -
Pour heavy cream right into the pan. Let it bubble gently while you stir every now and then. Give it about five minutes to thicken up.
04 -
Toss in the minced garlic and let that cook for a minute until your kitchen smells amazing. Sprinkle in the left-over Cajun seasoning.
05 -
Throw in the onions and bell peppers into your pan. Cook them for three or four minutes till they start looking soft.
06 -
Mix those chicken strips with a big pinch (about 1.5 teaspoons) of the Cajun blend. Heat the olive oil and butter in your skillet on medium-high. Drop in the chicken slices and cook them until they're golden and fully cooked through. Move them onto a plate and keep warm.
07 -
Pop your penne into a boiling pot with lots of salted water. Cook till it's just soft enough (check the box for timing). Drain well and set aside.
08 -
Grab a little bowl and stir the paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne, black pepper, and salt all together. Put aside for later.
# Notes:
01 -
Letting your Cajun mix warm up briefly in a dry skillet first will make those flavors really pop.
02 -
Grate your own Parmesan for the best melt and deep flavor in the sauce.