Cajun Chicken Alfredo Recipes

CAJUN CHICKEN ALFREDO 2

Steps:

• Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Heat a large cast-iron skillet over very high heat.
• Dredge the chicken breasts in the Blackening Spice Rub. Place in the cast-iron skillet. Blacken both sides of the chicken, 2 to 3 minutes per side.
• Transfer the chicken to a baking sheet and place in the oven until the internal temperature of the chicken reaches 165 degrees F on an instant-read thermometer, about 10 minutes.
• Remove from the oven and slice the chicken into strips on the bias.
• In a large skillet over medium heat, heat the olive oil. Add the garlic and lightly brown it, 2 to 3 minutes. Stir in the wine. Pour in the heavy cream, bring to a simmer and cook until the sauce is reduced by half. Add the sun-dried tomatoes and chicken slices.
• Meanwhile, cook the fettuccine al dente, according to the package directions. Drain.
• When the cream sauce is at the desired consistency, stir in 1/2 cup of the Parmesan, the sea salt, pepper and pasta.
• To serve, toss the pasta with the cream sauce and serve on large rimmed plates. Garnish with the green onions and the remaining 1/4 cup Parmesan.
• Combine the garlic, black pepper, salt cumin, onion, cayenne pepper, Italian seasoning, paprika and chili powder in a small bowl. Store in an airtight container.

CAJUN CHICKEN ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Season chicken breasts with 1 teaspoon Creole seasoning.
• Heat oil in a large skillet over medium-high heat. Add chicken; cook and stir until no longer pink in the center, about 7 minutes. Transfer to a plate. Cook and stir onion, red bell pepper, and green bell pepper in the same skillet until tender, 6 to 7 minutes. Return chicken to the skillet.
• Pour Alfredo sauce into the skillet; add remaining 1 teaspoon Creole seasoning. Reduce heat to low; cook and stir until sauce is heated through, 3 to 5 minutes.
• Serve chicken and sauce over bow-tie pasta. Garnish with Parmesan cheese.

CAJUN CHICKEN ALFREDO RECIPE BY TASTY

Steps:

• Heat oil in a large pot over high heat. Cook the garlic, sausage, and chicken until garlic starts to brown and the chicken is no longer pink.
• Sprinkle over the Cajun seasoning and stir to evenly coat the sausage and chicken.
• Add the cream, and bring to a boil.
• Add the pasta, stirring until evenly mixed.
• To finish, add parmesan and parsley, stirring until cheese melts and pasta is coated with a thick sauce.
• Serve.
• Enjoy!

CAJUN CHICKEN ALFREDO

Steps:

• Place chicken and Cajun seasoning in a bowl or resealable plastic bag, toss or shake to coat.
• In a large skillet over medium heat sauté chicken in butter until almost tender, about 5-7 minutes.
• Add onion; cook and stir for 2-3 minutes.
• Reduce heat.
• Add cream and seasonings -- 1/4 teaspoon dried basil
• 1/4 teaspoon lemon-pepper seasoning
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon pepper ; heat through.
• Add linguine and toss; heat through.

CAJUN CHICKEN ALFREDO | HEALTHY ALFREDO SAUCE RECIPE

Steps:

• Turn the Instant Pot to saute, then press the adjust button until "more" is selected under the display.
• Coat the chicken with olive oil and Cajun seasoning.
• When the Instant Pot reads "HOT," saute the chicken for 2-3 minutes on each side to make them crispy. Set the chicken aside.
• Add 3 cups of water to the Instant Pot and deglaze the pan. Deglazing is simply adding liquid to a hot pan to loosen any cooked bits at the bottom. Take a spatula to help scrape up the flavorful bits from the bottom of the pan.
• Add pasta to your Instant Pot and give it a quick stir.
• Place a trivet on top of the pasta and then set the chicken on the trivet so it does not touch any water.
• Close the lid and turn the pressure valve to sealing. Cook on high pressure using the manual setting for 5 minutes. Let pressure release naturally.
• While the pasta is cooking, blend together the cottage cheese, Greek yogurt, garlic powder and pepper to make your alfredo sauce. Set aside until ready to use.
• When the pressure has fully released from your Instant Pot, remove the chicken and slice it.
• While the pasta is still hot, stir in the parmesan cheese and your blended alfredo sauce. Mix until the parmesan cheese is melted.
• Serve immediately and top with the sliced chicken.
• Coat your chicken breasts with olive oil and Cajun seasoning.
• Heat a large skillet on high heat on the stove.
• When the skillet is hot, sauté the chicken on each side for 2-3 minutes until it gets crispy. Remove the chicken from the pan and set aside.
• Add the water to the skillet and deglaze your pan. Deglazing is simply adding liquid to a hot pan to loosen any cooked bits at the bottom. Take a spatula to help scrape up the flavorful bits from the bottom of the pan.
• Add pasta to the water and give a quick stir.
• Move the chicken back to the pot and set on top of the pasta.
• Bring the water in the skillet to a boil, then cover the pan and reduce the heat to medium low, so that the liquid keeps simmering. Cook for 12-15 minutes, stirring occasionally, until the pasta and chicken are cooked through.
• While the pasta is cooking, blend together the cottage cheese, Greek yogurt, garlic powder and pepper to make your alfredo sauce. Set aside until ready to use.
• When your chicken is cooked through, remove and slice.
• Pour your alfredo sauce and parmesan cheese over the pasta and stir until it's combined.
• Serve warm and top with the sliced chicken.
• Coat your chicken with olive oil and Cajun seasoning.
• Heat a large skillet on high heat on the stove. When the skillet is hot, sauté the chicken on each side for 2-3 minutes, until it gets crispy. Remove chicken from the pan and set aside.
• Add the water and chicken to your slow cooker. Cover and cook on low heat for 2-3 hours. Add the whole grain pasta during the last 30 minutes of cook time.
• While the pasta is cooking, blend together the cottage cheese, Greek yogurt, garlic powder and pepper to make your alfredo sauce. Set aside until ready to use.
• When the chicken is cooked through, remove from the slow cooker and slice.
• While the pasta is still hot in the slow cooker, mix in the parmesan cheese and blended alfredo sauce.
• Serve while still warm and top with the sliced chicken.

CAJUN CHICKEN ALFREDO

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.

CAJUN CHICKEN ALFREDO

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.

CAJUN CHICKEN ALFREDO

Steps:

• Cook the pasta in salted boiling water until al dente. Follow the instructions on its packaging. Drain in a colander, drizzle with a little olive oil to prevent sticking and set aside.
• Slice the chicken breasts in half if very thick. Season liberally with Cajun seasoning on both sides.
• Heat the butter in a high-sided skillet over medium heat.
• When the butter bubbles, add the chicken, and sear on both sides until browned and cooked through, about 5-8 minutes per side, depending on the thickness of the chicken breasts.
• Remove the chicken from the skillet, and set aside. Slice into bite-sized pieces.
• Add the garlic, cooking until fragrant and lightly colored, about 1-2 minutes.
• Lower the heat to low, and pour in the cream and milk. Add the grated parmesan cheese, and stir until smooth and creamy, about 4-5 minutes.
• Give the sauce a taste, and add extra salt and pepper, if necessary.
• Add the pasta to the sauce, and toss until coated.
• Serve the pasta in bowls, then top with the Cajun chicken breasts.
• Garnish with parsley and more Cajun seasoning, if desired, and enjoy immediately.