Cajun Chicken Alfredo Peppers (Print View)
Tender Cajun chicken and bell peppers in a creamy Alfredo sauce with fettuccine pasta.
# Ingredient List:
→ For the Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon Cajun seasoning
03 - 1 tablespoon olive oil
→ For the Pasta
04 - 12 oz. fettuccine pasta
05 - Salt, for pasta water
→ For the Vegetables
06 - 1 red bell pepper, thinly sliced
07 - 1 yellow bell pepper, thinly sliced
08 - 1 green bell pepper, thinly sliced
09 - 2 cloves garlic, minced
→ For the Alfredo Sauce
10 - 2 tablespoons unsalted butter
11 - 1 cup heavy cream
12 - 3/4 cup freshly grated Parmesan cheese
13 - 1/2 teaspoon black pepper
14 - 1/4 teaspoon salt (or to taste)
15 - 1/4 teaspoon smoked paprika (optional)
→ Garnish
16 - 2 tablespoons chopped fresh parsley
17 - Extra grated Parmesan cheese
# How to Make:
01 - Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
02 - Pat the chicken breasts dry and coat them evenly with Cajun seasoning.
03 - Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5–6 minutes per side, or until cooked through and golden brown. Transfer to a plate and let rest for 5 minutes, then slice into strips.
04 - In the same skillet, add butter and melt over medium heat. Add the sliced bell peppers and sauté for 3–4 minutes until slightly softened. Add the minced garlic and cook for 1 minute more.
05 - Pour in the heavy cream, scraping up any browned bits. Bring to a gentle simmer and cook for 2–3 minutes until slightly thickened.
06 - Lower the heat and stir in the Parmesan cheese, black pepper, salt, and smoked paprika (if using). Stir until the cheese is melted and the sauce is smooth.
07 - Add the cooked pasta, tossing to coat. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
08 - Add the sliced Cajun chicken to the skillet and toss gently to combine. Serve immediately, garnished with chopped parsley and extra Parmesan.
# Expert Advice:
01 -
- The spicy Cajun crust against that velvety cream sauce is the kind of contrast that makes people go quiet for a second
- Bell peppers add this sweet crunch that cuts through all the richness without making the dish feel light
- It comes together in 40 minutes but tastes like something that simmered all afternoon
02 -
- The Cajun seasoning can burn if your heat is too high, so keep it at medium-high when searing the chicken
- Grating your own Parmesan is non-negotiable here, the pre-grated stuff will make your sauce gritty instead of smooth
- That pasta water you saved is the difference between restaurant-quality sauce and sauce that separates
03 -
- If your Cajun seasoning is salt-heavy, reduce or skip the added salt in the sauce
- Letting the chicken rest for the full 5 minutes is what keeps it juicy instead of dry and stringy