Cajun Chicken Alfredo
A creamy and slightly spicy twist on your classic Chicken Alfredo. This Cajun-inspired dish is full of flavor.
Ingredients
- 1 lb Chicken Breast boneless, skinless
- 12 oz Linguine
- 2 Tbsp Cajun Seasoning
- ½ Red Onion diced
- ½ Bell Pepper diced
- 2 Roma Tomatoes fresh, diced
- 3 Tbsp Butter divided
- Sea Salt to taste
- ½ bulb Roasted Garlic
- ½ tsp Cayenne
- 1 ½ Cups Heavy Cream
- 1 Cup Parmesan shredded
Instructions
- Cut your chicken into bite sized pieces and then season it on all sides with two teaspoons of the Cajun seasoning.
- Cook pasta according to package directions. Prepare vegetables by dicing the red onion, bell pepper, and Roma tomatoes.
- In a large sauce pan, melt the butter. Add the cubed chicken and increase the heat to medium-high. Cook until the outside of the chicken is browned, about 5-6 minutes. Add the diced onion, peppers, Roma tomatoes, and a few dashes of salt and cook another 4-5 minutes.
- Add the roasted garlic, 1 Tbsp. of Cajun seasoning, and cayenne. Cook for one minute, stirring constantly to mix the spices and roasted garlic into the chicken and veggies.
- Turn the heat down to low. Add 2 Tbsp. more butter and melt. Once melted, add the heavy cream and bring the pan to a simmer. Simmer uncovered for 4 minutes.
- Add parmesan and stir until melted and mixed in well. Mix in your linguine and serve immediately.
Notes
- Adjust the Cayenne according to your taste. We like heat and add ¾ - 1 teaspoon of Cayenne for this dish, but lessen it if you want it very mild.
- If using a store bought Cajun seasoning, you will probably need to adjust the salt in the recipe. If using a salt-free mix, add salt according to your taste. If using a mix with salt, you will probably need to use less Cajun seasoning because store bought mixes usually put a lot more salt than homemade mixes.