Cajun Chicken Alfredo Peppers (Printable Version)
Creamy Alfredo with Cajun chicken and vibrant bell peppers for a flavorful, satisfying meal.
# What You'll Need:
→ Chicken
01 - 2 large boneless skinless chicken breasts
02 - 1 tablespoon Cajun seasoning
03 - 1 tablespoon olive oil
→ Vegetables
04 - 1 red bell pepper sliced
05 - 1 yellow bell pepper sliced
06 - 1 green bell pepper sliced
07 - 3 cloves garlic minced
→ Pasta
08 - 12 oz fettuccine or linguine
→ Alfredo Sauce
09 - 2 tablespoons unsalted butter
10 - 1 cup heavy cream
11 - 1 cup freshly grated Parmesan cheese
12 - 1/2 teaspoon black pepper
13 - 1/4 teaspoon salt or to taste
14 - 1/4 teaspoon smoked paprika optional
→ Garnish
15 - 2 tablespoons chopped fresh parsley
16 - Extra Parmesan cheese for serving
# Directions:
01 - Cook pasta in large pot of salted boiling water according to package directions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
02 - Pat chicken breasts dry and rub Cajun seasoning on both sides.
03 - Heat olive oil in large skillet over medium-high heat. Add chicken and cook 5-6 minutes per side until golden and cooked through. Remove to plate and let rest.
04 - In same skillet, add sliced bell peppers and sauté 3-4 minutes until just tender. Add minced garlic and cook 1 minute more.
05 - Reduce heat to medium. Add butter to skillet and let melt. Pour in heavy cream and bring to gentle simmer.
06 - Stir in Parmesan cheese, black pepper, salt, and smoked paprika. Cook stirring until sauce is smooth and slightly thickened, 2-3 minutes.
07 - Slice cooked chicken into strips.
08 - Add drained pasta and sliced chicken to skillet. Toss everything to coat in sauce, adding reserved pasta water a little at a time if needed to loosen sauce. Serve hot garnished with chopped parsley and extra Parmesan.
# Expert Hints:
01 -
- The Cajun seasoning creates a gorgeous crust on the chicken that youll want to achieve every single time
- It comes together in under 45 minutes but tastes like it simmered all afternoon
- The colorful peppers make this feel like a celebration even on a random Tuesday
02 -
- Do not skip resting the chicken for at least 5 minutes or all those juices will end up on your cutting board instead of in your pasta
- The sauce will continue thickening off the heat so have your pasta ready before you start the sauce
03 -
- Room temperature cream incorporates much more smoothly than cold cream straight from the fridge
- Grate your own Parmesan because pre-grated cheese has anti-caking agents that prevent silky melting