Cajun Chicken Alfredo
Cajun Chicken Alfredo is a quick weeknight meal that comes together in a single pan. Cavatappi pasta and cajun chicken are coated in a creamy parmesan alfredo sauce.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
- 16 ounces boneless skinless chicken breasts
- 1/2 teaspoon salt
- 1 1/2 teaspoons cajun seasoning
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 2 cups chicken broth
- 1 cup water
- 8 ounces cavatappi pasta uncooked
- 2/3 cup parmesan cheese grated
- 1/4 cup heavy cream
- 1 tablespoon fresh parsley chopped
Cube chicken breasts and season with salt and cajun seasoning.
Heat saute pan over medium heat. Add olive oil to pan. When heated, add cubed chicken and cook evenly on all sides, about 5 minutes total. Remove chicken from pan, set aside, and cover to keep warm.
Add minced garlic and cook for 30 seconds. Add chicken broth, water, and pasta to pan. Stir to combine. Bring to a boil, cover, and reduce heat to low. Simmer for 8-10 minutes (or according to your pasta's package directions). Most of the liquid should be absorbed.
Remove lid and add heavy cream and Parmesan cheese. Stir to combine and allow cheese to melt, about 1-2 minutes.
Add cooked chicken and stir to incorporate. Remove pan from heat and allow to sit, undisturbed, for 5 minutes. This allows the sauce to thicken.
Top pasta with fresh parsley before serving.
- My original recipe included a spinach. If desired, Add two handfuls of spinach to your dish along with the cheese.
Serving: 0g | Calories: 529kcal | Carbohydrates: 45g | Protein: 38g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 1133mg | Potassium: 684mg | Fiber: 2g | Sugar: 2g | Vitamin A: 836IU | Vitamin C: 11mg | Calcium: 234mg | Iron: 2mg