HOW TO MAKE CAJUN CHICKEN ALFREDO PASTA RECIPES

Name: Cajun Chicken & Pasta
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings.
Ingredients: 1 pound boneless skinless chicken breasts, cut into 2x1/2-in. strips; 3 teaspoons Cajun seasoning; 8 ounces uncooked penne pasta (about 2-1/3 cups); 2 tablespoons butter, divided; 1 small sweet red pepper, diced; 1 small green pepper, diced; 1/2 cup sliced fresh mushrooms; 4 green onions, chopped; 1 cup heavy whipping cream; 1/2 teaspoon salt; 1/4 teaspoon dried basil; 1/4 teaspoon lemon-pepper seasoning; 1/4 teaspoon garlic powder; Pepper to taste; Chopped plum tomatoes; Minced fresh basil; Shredded Parmesan cheese

CAJUN CHICKEN & PASTA RECIPE: HOW TO MAKE IT

Cajun Chicken & Pasta Recipe: How to Make It image

This kicked-up cajun chicken pasta recipe is a family favorite and my most requested dish. It's easy to adapt, too. Swap in shrimp for the chicken, add your favorite veggies, adjust the spice level to your family's taste—you can't go wrong! —Dolly Kragel, Smithland, Iowa

Provided by Taste of Home

Categories Dinner

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 6 servings.

Number Of Ingredients 17

Ingredients

1 pound boneless skinless chicken breasts, cut into 2x1/2-in. strips
3 teaspoons Cajun seasoning
8 ounces uncooked penne pasta (about 2-1/3 cups)
2 tablespoons butter, divided
1 small sweet red pepper, diced
1 small green pepper, diced
1/2 cup sliced fresh mushrooms
4 green onions, chopped
1 cup heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon garlic powder
Pepper to taste
Chopped plum tomatoes
Minced fresh basil
Shredded Parmesan cheese

Steps:

Toss chicken with Cajun seasoning; let stand 15 minutes. Cook pasta according to package directions; drain., In a large skillet, heat 1 tablespoon butter over medium-high heat; saute chicken until no longer pink, 5-6 minutes. Remove from pan., In same pan, heat remaining butter over medium-high heat; saute peppers, mushrooms and green onions until peppers are crisp-tender, 6-8 minutes. Stir in cream and seasonings; bring to a boil. Cook and stir until slightly thickened, 4-6 minutes. Stir in pasta and chicken; heat through. Top with tomatoes and basil. Sprinkle with cheese.

Nutrition Facts : Calories 398 calories, FatContent 21g fat (12g saturated fat), CholesterolContent 97mg cholesterol, SodiumContent 357mg sodium, CarbohydrateContent 31g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 22g protein.

CAJUN CHICKEN ALFREDO RECIPE | GUY FIERI | FOOD NETWORK

Cajun Chicken Alfredo Recipe | Guy Fieri | Food Network image

Provided by Guy Fieri

Categories main-dish

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 (5-ounce) boneless, skinless chicken breasts
1 cup blackening spice (recommended: Paul Prudhomme's Chicken)
2 tablespoons extra-virgin olive oil
3 tablespoons minced garlic
1 cup roughly chopped marinated sun-dried tomatoes
1/4 cup white wine
3 cups heavy cream
3/4 cup grated Parmesan
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 pound cooked fettuccine
1/2 cup sliced scallions

Steps:

Preheat the oven to 350 degrees F.
Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.
In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.
Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.

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