Creamy Cajun Chicken Pasta With Low Fat Alfredo Sauce Recipes

CREAMY CAJUN CHICKEN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
• In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
• In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.

CREAMY CAJUN CHICKEN PASTA

Steps:

• Place chicken and Cajun seasoning in a bowl and toss to coat.
• In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
• Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
• Pour over hot linguine and toss 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 | 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.

CREAMY CAJUN ALFREDO PASTA WITH CHICKEN SAUSAGE

Steps:

• Boil the egg noodle pasta according to the instructions and set it to the side when done.
• Heat a large pan to medium, then add 1 tablespoon of butter. Add peppers, parsley, onion, and celery and cook for 5 minutes. Add chicken sausage into the same pan and cook for another 10 minutes.
• Push the sausage and veggies to one side of the pan, then add 3 tbsp of butter to the other side. Once butter melts, add the minced garlic and flour and stir until it begins to thicken. Add heavy whipping cream, parmesan cheese, Creole seasoning, black pepper, dried sage, smoked paprika, and Himalayan pink salt, then stir everything together until well combined.
• Slightly lower heat and add the cooked pasta to the pot, stirring until noodles are thoroughly blended with the sauce. Bring heat to a simmer and allow the pasta to cook for 5 minutes.
• Allow to cool, then serve.

KETO CAJUN CHICKEN PASTA

Steps:

• Start by mixing up your seasoning.
• Then, heat a thin layer of Avocado or Olive Oil in a medium skillet over medium-high heat. While the skillet heats up, coat your chicken tenderloins in the spice mix.
• Add the chicken to the pan, sprinkle with salt and cook through, turning the tenderloins over halfway.
• When the chicken is almost done, added the diced onion and peppers and let cook for a few minutes. Remove the chicken, leaving the onions, and add in the chicken broth, tomato paste, cream cheese, a pinch of the seasoning mix and some salt. Let simmer.
• In a separate pan, boil your pasta (if using). If roasting vegetables, now is the time to make sure they're ready when the sauce is done.
• Your sauce will be thick and creamy after cooking for 7-10 minutes. Stir in your noodle option, plate, and add the cooked chicken. I like to sprinkle mine with a little bit of shredded parmesan.

ONE PAN CAJUN CHICKEN ALFREDO PASTA

Steps:

• Cut chicken breasts into 1-inch pieces. Season with salt and pepper and 1 teaspoon of cajun seasoning.
• Place a large pan over medium heat, add 2 tablespoons of olive oil and brown the chicken. If needed, brown it in batches to prevent overcrowding.
• Once the chicken is browned, add two more tablespoons of olive oil and minced garlic, stir and saute for about one minute.
• Add chicken broth, heavy cream, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper, remaining 1 teaspoon of cajun seasoning and uncooked pasta, stir to combine.
• Once the mixture starts to boil, cover and reduce heat to a simmer.
• Simmer for 15-20 minutes or until pasta is tender, stir occasionally.
• Remove from heat and stir in 2 cups of shredded parmesan cheese. Taste and adjust for salt and pepper.
• Serve sprinkled with fresh parsley and remaining cheese.

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.

CREAMY CAJUN CHICKEN PASTA WITH LOW-FAT ALFREDO SAUCE

Steps:

• Sauce:.
• Put skim milk, cottage cheese, cornstarch, pepper, parmesan cheese and minced garlic in food processor or blender and blend until smooth. Pour into saucepan and add basil. Cook over medium heat until it starts to thicken.
• Chicken:.
• Place chicken and Cajun seasoning in bowl and toss to coat.
• In a large skillet over medium heat, saute chicken in olive oil until tender, about 5-7 minutes.
• Reduce heat and add green onion, tomatoes, basil and 1/4 teaspoons black pepper. Saute briefly.
• Add Alfredo sauce and mix together. Cook on low 5 minutes to blend flavors.
• Serve over cooked linguine.