Today I wanted to share my most requested recipe with you — cajun chicken (alfredo) pasta!
Some history behind this little gem… I totally copycatted a meal I was obsessed with in college from good ole Chili’s 😉 I would go there a couple of times a week and get their cajun chicken pasta, but I found quickly that it was hitting my bank account pretty hard. So I decided to make my own version of their meal so I could have it any time I wanted:). I’ve made this a bunch of different ways over the years (with my mom’s homemade alfredo sauce even, which I will try and share someday), but this is the quickest and easiest version – and super tasty. I use a jarred alfredo sauce, but season it up a bit so it tastes more homemade. You may be apprehensive about heat, but this really doesn’t come out very spicy because the alfredo sauce balances and cools it off. If you don’t like spicy food, just omit the small bit of cayenne pepper in the cajun spice mix.
I make this meal a lot when we have company over because it’s easy to double the portion and it’s not too much effort to prepare (but it looks and tastes like it did ;)). The funny thing is that it’s usually my girlfriends who ask about how to make something, but even guys will come and ask about this one or ask for me to send the recipe to them. So I thought I’d share it with you today so you can try it! I made this just for Eric and myself last night but it yields about 3 portions. So if you have 2-3 people, you should be good to follow this exactly, but if you have more than that, I’d double the recipe. Trust me, the leftovers are delicious, too!
- 2 chicken breasts
- extra virgin olive oil – to coat your pan
- 1 pound bag of pasta – short cut, like pictured, or a long cut like fettucini or tagliatelle (also pictured as an option) — I use about 2/3 of a bag/box for this recipe – just use whatever you have!
- 1 jar of alfredo sauce (I prefer the “four cheese”)
- 1/2 teaspoon paprika and 1/2 teaspoon garlic powder (to jazz up the alfredo sauce)
- 1/4 cup of milk
- 1/4 cup of parmesan cheese
- cajun seasoning mix
- 1 tablespoon cajun seasoning
- 1/4 teaspoon cayenne pepper (you can always omit this if you want less heat)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
Cut chicken breasts into cubs and dry with a paper towel. You always want to dry your meat before searing so it browns better. Mix cajun seasoning mix together and sprinkle half on top of the meat. (Get your pot of water boiling so you can pour in the noodles a few minutes after you start cooking the chicken). Brown the meat on medium heat and use the rest of the seasoning on the other side of the meat. While it’s cooking, combine the alfredo sauce, milk, parmesan cheese, paprika and garlic powder into a small pot. Cook this on low or medium low, whisking every few minutes. (You don’t want to cook too high or it’ll pop up and splatter). Cook your noodles to al dente (the lower end of time on the package directions) and reserve on the side. Cook the chicken through til it’s nice and browned. And that’s it! Plate up your noodles, add the chicken, and top with some sauce (we topped with a little fresh parsley, too)! I always add garlic bread to the side and inevitably end up dunking the bread in the sauce straight out of the pot.
See photos below!
Bon Apetit! – Side note, we did add a little more sauce after the photo was taken because it needed just a touch more 😉