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Spicy Cajun Chicken Alfredo Recipe for a Flavorful Dinner

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This Spicy Cajun Chicken Alfredo is a delightful fusion of creamy, rich flavors and a spicy kick that makes every bite satisfying and comforting. Perfect for busy weeknight dinners or gatherings with friends, it brings the vibrant taste of New Orleans right to your table.

Ingredients

Scale
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 10.5 oz (300 g) penne pasta
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 lb (450 g) boneless, skinless chicken breasts, thinly sliced
  • 1 small onion, finely diced (about 1/2 cup or 120 g)
  • 1 red bell pepper, thinly sliced (about 1 cup or 240 g)
  • 1 green bell pepper, thinly sliced (about 1 cup or 240 g)
  • 2 cloves garlic, minced
  • 1 cup (240 ml) heavy (double) cream
  • 1/2 cup (60 g) grated Parmesan cheese
  • Salt and black pepper, to taste

Instructions

  1. Prepare the Cajun seasoning by combining 2 teaspoons of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, 1/2 teaspoon of cayenne pepper, 1/2 teaspoon of black pepper, and 1/2 teaspoon of salt in a small bowl. Mix well and set aside.
  2. Bring a large pot of water to a rolling boil. Salt it generously (about 1 tablespoon) and cook the penne pasta according to package instructions, usually around 10-12 minutes, until al dente. Drain and set aside, but make sure to reserve about 1/2 cup of the pasta cooking water for later use.
  3. In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter over medium-high heat. Once the butter is melted and bubbling, add the thinly sliced chicken breasts, seasoned with 1 1/2 teaspoons of the prepared Cajun seasoning. Cook for about 6-8 minutes, stirring frequently, until the chicken is browned and cooked through.
  4. Remove the chicken from the skillet and set it aside on a plate. In the same skillet, add 1 small diced onion and the sliced bell peppers. Cook for about 3-4 minutes until they soften and the onion becomes translucent.
  5. Add 2 minced garlic cloves to the skillet and cook for an additional minute until fragrant.
  6. Stir in the remaining Cajun seasoning and cook for another 30 seconds before adding 1 cup of heavy cream. Bring the mixture to a gentle simmer and let it cook for about 5 minutes until it thickens slightly.
  7. Add the cooked chicken and penne pasta to the skillet, stirring to combine everything well. If the sauce is too thick, add a splash of the reserved pasta cooking water.
  8. Finally, mix in 1/2 cup of grated Parmesan cheese, stirring until it’s melted and incorporated throughout the dish. Taste and adjust the seasoning with additional salt and black pepper if needed.
  9. To serve, divide the pasta into bowls and garnish with chopped fresh parsley and extra grated Parmesan cheese if desired.

Nutrition

Keywords: To avoid rubbery chicken, ensure you’re using thinly sliced breasts and cooking them just until they are no longer pink. Use a heavy-bottomed skillet for even heat distribution, and don’t rush the simmering process of the cream.

Find it online: https://mamablueberry.com/spicy-cajun-chicken-alfredo-recipe-for-a-flavorful-dinner/