Cajun Chicken Alfredo Bell Peppers (Printable Version)
Spicy Cajun chicken and bell peppers tossed in creamy Alfredo sauce over fettuccine pasta.
# What You'll Need:
→ For the Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon Cajun seasoning
03 - 1 tablespoon olive oil
→ For the Pasta
04 - 12 oz. fettuccine pasta
05 - Salt, for pasta water
→ For the Vegetables
06 - 1 red bell pepper, thinly sliced
07 - 1 yellow bell pepper, thinly sliced
08 - 1 green bell pepper, thinly sliced
09 - 2 cloves garlic, minced
→ For the Alfredo Sauce
10 - 2 tablespoons unsalted butter
11 - 1 cup heavy cream
12 - 3/4 cup freshly grated Parmesan cheese
13 - 1/2 teaspoon black pepper
14 - 1/4 teaspoon salt (or to taste)
15 - 1/4 teaspoon smoked paprika (optional, for extra flavor)
→ Garnish
16 - 2 tablespoons chopped fresh parsley
17 - Extra grated Parmesan cheese
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
02 - Pat the chicken breasts dry and coat them evenly with Cajun seasoning. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5–6 minutes per side, or until cooked through and golden brown. Transfer to a plate and let rest for 5 minutes, then slice into strips.
03 - In the same skillet, add butter and melt over medium heat. Add the sliced bell peppers and sauté for 3–4 minutes until slightly softened. Add the minced garlic and cook for 1 minute more.
04 - Pour in the heavy cream, scraping up any browned bits. Bring to a gentle simmer and cook for 2–3 minutes until slightly thickened. Lower the heat and stir in the Parmesan cheese, black pepper, salt, and smoked paprika (if using). Stir until the cheese is melted and the sauce is smooth.
05 - Add the cooked pasta, tossing to coat. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
06 - Add the sliced Cajun chicken to the skillet and toss gently to combine. Serve immediately, garnished with chopped parsley and extra Parmesan.
# Expert Hints:
01 -
- The Cajun spice crust on the chicken creates these incredible crispy bits that infuse the entire sauce with flavor
- Three different bell peppers add natural sweetness that balances the heat perfectly
02 -
- I once forgot to save the pasta water and the sauce turned into a clumpy mess, that water starchy liquid is crucial for proper sauce consistency
- Don't rush the chicken searing step, those browned bits on the pan bottom are where all the flavor lives
03 -
- Slice your bell peppers thinly so they cook through evenly and aren't crunchy in the final dish
- Let the cream sauce simmer for the full 3 minutes to develop body, patience here pays off