Cajun Chicken Alfredo Bell Peppers

My husband walked into the kitchen last Tuesday and immediately announced he needed something with a kick. The rainy weather had everyone feeling a bit sluggish, and that first whiff of Cajun seasoning hitting the hot skillet woke up the entire house. I've been making this pasta for years now, but watching him hover around the stove, asking if it's ready yet, never gets old.

Last summer, my sister visited and claimed she didn't like spicy food. One bowl of this later, she was asking for the recipe and texting me from home that she'd made it twice that week. There's something about the way the creamy sauce tames the Cajun heat that makes it approachable for everyone.

Ingredients

• 2 large boneless skinless chicken breasts: I pound them slightly to even thickness so they cook evenly and stay juicy
• 1 tablespoon Cajun seasoning: Make your own or buy good quality, the spices make this dish sing
• 1 tablespoon olive oil: Use just enough to get a good sear without making the sauce greasy
• 350 g fettuccine pasta: The wide noodles catch all that sauce better than spaghetti
• 1 red bell pepper thinly sliced: Adds beautiful color and sweetness
• 1 yellow bell pepper thinly sliced: I love how the yellow peppers look against the white sauce
• 1 green bell pepper thinly sliced: The green pepper adds a slight bitter note that grounds the dish
• 2 cloves garlic minced: Fresh garlic is non negotiable here, the jarred stuff just doesn't work
• 2 tablespoons unsalted butter: This creates the foundation for your sauce
• 250 ml heavy cream: Don't try substituting milk, you need that rich fat content
• 80 g freshly grated Parmesan cheese: Pre grated has anti caking agents that make sauce grainy
• 1/2 teaspoon black pepper: Freshly cracked makes a huge difference
• 1/4 teaspoon salt: Adjust based on how salty your Parmesan is
• 1/4 teaspoon smoked paprika: This optional ingredient adds depth that people can't quite put their finger on
• 2 tablespoons chopped fresh parsley: Brings a pop of freshness to each bowl

Instructions

Get your pasta going first:

Bring a large pot of salted water to boil and cook the fettuccine until al dente, then drain but save that pasta water, it's liquid gold

Season and sear the chicken:

Pat those chicken breasts dry and coat them thoroughly with Cajun seasoning, then cook in hot olive oil for 5 to 6 minutes per side until golden and cooked through

Rest and slice the chicken:

Let the chicken rest on a plate for 5 minutes so the juices redistribute, then slice into strips, this step is worth the patience

Sauté the vegetables:

Melt butter in the same skillet and cook the bell peppers for 3 to 4 minutes until softened, then add garlic for just 1 minute so it doesn't burn

Build the sauce base:

Pour in the heavy cream while scraping up all those flavorful browned bits from the bottom of the pan, then let it simmer for 2 to 3 minutes until slightly thickened

Add the cheese and seasonings:

Lower the heat and stir in the Parmesan, black pepper, salt and smoked paprika until the sauce is smooth and creamy

Bring it all together:

Toss the cooked pasta into the sauce, adding pasta water if needed to get the right consistency

Final assembly:

Gently fold in the sliced chicken and serve immediately topped with parsley and extra Parmesan

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This pasta became our go to celebration meal after my daughter's college graduation, when we somehow ended up feeding twelve people with this recipe doubled. There's something joyful about gathering around a platter of creamy pasta that brings people together.

Making It Your Own

I've discovered that adding shrimp instead of chicken creates a completely different but equally wonderful version of this dish. The sweetness of shrimp pairs beautifully with Cajun spices, and they cook in just 2 to 3 minutes, making it perfect for busy weeknights.

Getting The Sauce Right

The most common mistake I see people make is adding the cheese while the cream is boiling at full temperature. Always lower the heat before adding Parmesan, or you'll end up with a separated, grainy sauce that no amount of stirring can fix.

Perfect Pairings

A crisp Sauvignon Blanc cuts through the richness of the cream sauce, while a cold light lager works beautifully if you prefer beer. For something non alcoholic, I love sparkling water with a squeeze of lime to refresh the palate between bites.

• Start the pasta water before anything else so you're not waiting later
• Have all your vegetables sliced before you start cooking, this moves fast
• Grate the cheese while the pasta cooks to stay ahead of the game

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Whether it's Tuesday night or a special gathering, this Cajun Chicken Alfredo has a way of making any meal feel like a celebration worth sharing.

Recipe FAQs

→ How do I get the chicken flavorful?

Coat the chicken breasts evenly with Cajun seasoning before cooking to infuse bold, spicy notes into the meat.

→ Can I adjust the spice level?

Yes, add a pinch of cayenne pepper to the seasoning for extra heat or reduce it for milder flavor.

→ What’s the best way to cook the bell peppers?

Sauté sliced bell peppers over medium heat until tender but still vibrant, about 3-4 minutes, to maintain their sweetness.

→ How to achieve the perfect Alfredo sauce consistency?

Simmer heavy cream and butter gently, then melt Parmesan cheese into the mixture. Thin with reserved pasta water as needed to reach creamy, smooth texture.

→ Can I substitute the chicken with seafood?

Sure, shrimp works well as a substitute, providing a seafood twist while maintaining the dish’s rich flavor.