Food Edition: Cajun Chicken Alfredo

Coming up with meals on a budget has been challenging. Especially when there hasn’t been much in the pantry. But we had noodles. We had chicken. We had cream. Let’s make an alfredo dish!

And to spice it up a bit, I made it Cajun style. So here’s my make-shift recipe for Cajun Chicken Alfredo:

Cajun Chicken Alfredo

Enjoy this creamy, hearty chicken alfredo with a little bit of heat!

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Servings: 4 people

Ingredients Method Notes

Ingredients

  

• 2 bonesless, skinless chicken breasts, diced
• 2 tbsp olive oil
• 1 tbsp Cajun seasnong
• 16 ounces Farfalle pasta
• 2 tbsp unsalted butter
• 3 tbsp minced garlic
• 16 ounces heavy cream, or more, to taste
• 1/2 tsp lemon zest
• 1/4 cup grated Parmesan cheese
• salt and pepper to taste
• parsley for garnish

Method

 

1. In a gallon size Ziploc bag, add chicken, 1 tbsp of olive oil and cajun seasoning. Shake to coat thoroughly.
2. Heat 1 tbsp olive oil in a pan over medium-high heat. Add chicken and cook, flipping once. Cook through for about 5-6 minutes on each side.
3. In a large pot of boiling water, cook pasta according to package directions; drain.
4. Melt butter in a saucepan over medium heat. Add garlic and cook stirring frequently about 1-2 minutes.
5. Gradually wisk in the heavy cream and lemon zest. Cook until incorporated about 1-2 minutes.
6. Stir in Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more cream as needed. Also add salt and pepper as desired.
7. Stir in pasta and toss to combine.
8. Add the chicken to the pasta mixture. Serve with parsley if desired.

Notes

This recipe can also be used with shrimp.