Cajun Chicken Alfredo Peppers (Print View)
A creamy dish with Cajun-seasoned chicken, colorful peppers, and rich Alfredo sauce.
# Ingredient List:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon Cajun seasoning
03 - 1 tablespoon olive oil
→ Vegetables
04 - 1 red bell pepper, sliced
05 - 1 yellow bell pepper, sliced
06 - 1 green bell pepper, sliced
07 - 3 cloves garlic, minced
→ Pasta
08 - 12 oz fettuccine or linguine
→ Alfredo Sauce
09 - 2 tablespoons unsalted butter
10 - 1 cup heavy cream
11 - 1 cup freshly grated Parmesan cheese
12 - 1/2 teaspoon black pepper
13 - 1/4 teaspoon salt
14 - 1/4 teaspoon smoked paprika
→ Garnish
15 - 2 tablespoons chopped fresh parsley
16 - Extra Parmesan cheese for serving
# How to Make:
01 - Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente according to package directions. Drain, reserving 1/2 cup pasta water, and set aside.
02 - Pat chicken breasts dry with paper towels. Rub Cajun seasoning evenly over both sides of each breast.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and let rest for 5 minutes.
04 - In the same skillet, add sliced bell peppers and sauté for 3-4 minutes until tender-crisp. Add minced garlic and cook for 1 minute until fragrant.
05 - Reduce heat to medium. Add butter and let melt. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, black pepper, salt, and smoked paprika. Cook for 2-3 minutes, stirring constantly, until sauce is smooth and slightly thickened.
06 - Slice rested chicken into strips. Add drained pasta and chicken to the skillet. Toss everything to coat evenly in sauce, adding reserved pasta water a tablespoon at a time if needed to achieve desired consistency.
07 - Divide among plates and garnish with chopped parsley and additional Parmesan cheese. Serve immediately.
# Expert Advice:
01 -
- The spicy cream sauce coats every strand of pasta in pure comfort
- Colorful bell peppers add crunch and sweetness that balance the heat
- Ready in under an hour but tastes like it came from a restaurant kitchen
02 -
- Reserving pasta water is not optional since the starch helps bind the sauce to the noodles
- Letting the chicken rest before slicing keeps all the juices inside instead of running onto your cutting board
- The sauce thickens quickly off the heat so remove it from the burner as soon as it coats the back of a spoon
03 -
- Room temperature cream incorporates more smoothly than cold from the fridge
- Grate your Parmesan from a wedge instead of using pre shredded for the creamiest results