Cajun Chicken Alfredo
Creamy Cajun chicken alfredo combines a cheesy Alfredo sauce with Cajun seasonings and chicken for a 30-minute dinner that will satisfy a craving for pasta.
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Servings: 4 servings
Ingredients
- 12 ounces fettuccine
- 1 pound chicken tenderloins
- 2 teaspoons olive oil
- 2 tablespoon Cajun seasoning
- 8 tablespoons sliced unsalted butter
- 1/2 cup heavy cream
- 1/4 teaspoon kosher salt
- 1/2 cup grated Parmesan cheese plus extra for serving
- 1/4 cup chopped fresh parsley
Instructions
- Cook pasta following the package directions.
- While the pasta cooks, place the tenderloins in a bowl and coat them with olive oil. Add the Cajun seasoning and coat them evenly.
- Melt the butter in a large non-stick pan over medium-high heat. Once it’s melted, add the chicken and cook the pieces on both sides until cooked through. About five to eight minutes depending on how thick your tenderloins are.
- Lower the heat to medium-low and take the chicken out of the pan and place them on a cutting board. Slice them into bite-sized pieces.
- Add the cream to the butter and whisk to combine. Cook the sauce on low heat for a few minutes or until it starts to thicken.
- Add the cheese and stir until it melts into the sauce. Add the sliced chicken, cooked pasta, and parsley to the sauce. Use tongs to toss it all with the sauce until evenly coated.
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Notes
Storage: This pasta is best when it's made when the sauce is nice and creamy. It will keep for a few days in the refrigerator, but the sauce won't be as creamy when you reheat it.
Nutrition Estimate
Calories: 839kcal | Carbohydrates: 65g | Protein: 42g | Fat: 46g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 249mg | Sodium: 529mg | Potassium: 786mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3372IU | Vitamin C: 7mg | Calcium: 186mg | Iron: 3mg
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