Today my mom and I are making cajun chicken Alfredo with homemade Alfredo sauce- if you were a fan of the Southwest Chicken Alfredo you will love this as well! Instead of using taco seasoning, we use a cajun spice to give it a little kick! This recipe is very easy and comes together in about 20 minutes. It can easily feed a crowd and is great for leftovers!
Cajun Chicken Alfredo
Ingredients
- 2-3 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon cajun seasoning
- 8 ounces penne pasta (more if cooking for larger crowd)
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup grated parmesan cheese
- 1/2 teaspoon lemon zest
- salt, pepper, and red pepper flakes to taste
- optional: diced roma tomatoes; fresh chopped parsley
Directions
- Heat olive oil in large skillet over med-high heat. Sprinkle both sides of chicken breasts with cajun seasoning (will want to completely cover). Add chicken breasts to heated olive oil and cook until no longer pink in the center (I usually will cut into a breast to check when done).
- Take chicken off heat and transfer to cutting board. Slice chicken into bite-sized pieces or strips, your preference.
- Cook penne pasta according to package directions and drain.
- In medium saucepan, melt butter and add garlic. Cook until garlic is fragrant. Add heavy cream. and bring to slight boil. Add parmesan cheese and stir until melted. If you want the sauce to be a more thick consistency, just add more cheese to thicken it. Add red pepper to taste.
- Place penne on a plate, add chicken, and cover in Alfredo sauce. May add s&p to taste as well as diced tomatoes and parsley. Enjoy!
I hope you all enjoy this recipe! It is incredibly easy and makes for a quick dinner that everyone can enjoy. We normally serve this with garlic bread and/or a side salad. As always, thank you for reading and we love seeing your tags on Instagram when you make our recipes! Love, Nina and Alexa
