Cajun Chicken Alfredo Recipe By Tasty

ONE-POT CAJUN FETTUCCINE ALFREDO PASTA RECIPE BY TASTY

Steps:

• In a small bowl, combine all spices for the cajun seasoning and mix together. Set aside. Store any extra in an airtight container for future use.
• In a heavy bottom pot (such as a Dutch oven), heat 2 tablespoons of olive oil over medium heat.
• Add the sliced chicken and 2½ tablespoons of the prepared cajun seasoning.
• Add the andouille sausage and cook until the chicken is no longer pink, about 4-5 minutes.
• Remove the meat from the pot and add the remaining olive oil.
• Add the garlic, diced peppers and onions and cook until the onions are transparent and softened, about 5 minutes.
• Add the milk and stir so that the seasoning is incorporated into the liquid.
• Turn the heat to high and bring to a boil.
• Add the uncooked fettuccine, stirring constantly until the noodles are al dente, about 10 minutes.
• On low heat, add the meat back in and stir so that it's evenly incorporated.
• Add the cheese and parsley, and stir. Remove from the heat.
• Enjoy!

CAJUN CHICKEN ALFREDO

Steps:

• Preheat the oven to 350 degrees F.
• Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.
• In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
• When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.
• Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.

CAJUN CHICKEN ALFREDO RECIPE BY TASTY

Steps:

• Heat oil in a large pot over high heat. Cook the garlic, sausage, and chicken until garlic starts to brown and the chicken is no longer pink.
• Sprinkle over the Cajun seasoning and stir to evenly coat the sausage and chicken.
• Add the cream, and bring to a boil.
• Add the pasta, stirring until evenly mixed.
• To finish, add parmesan and parsley, stirring until cheese melts and pasta is coated with a thick sauce.
• Serve.
• Enjoy!

CAJUN CHICKEN ALFREDO

Steps:

• Place chicken and Cajun seasoning in a bowl or resealable plastic bag, toss or shake to coat.
• In a large skillet over medium heat sauté chicken in butter until almost tender, about 5-7 minutes.
• Add onion; cook and stir for 2-3 minutes.
• Reduce heat.
• Add cream and seasonings -- 1/4 teaspoon dried basil
• 1/4 teaspoon lemon-pepper seasoning
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon pepper ; heat through.
• Add linguine and toss; heat through.

BAKED ZITI ALFREDO WITH CAJUN CHICKEN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain.
• While the pasta is cooking, heat oil in a large skillet over medium to medium-high heat. Add chicken, Cajun seasoning, and salt. Saute until chicken is cooked through and beginning to caramelize, about 10 minutes. Add bell peppers, onion, and 1/2 of the garlic; cook until tender, 5 to 7 minutes. Add tomatoes and bring to a simmer.
• Meanwhile, melt butter in a saucepan over medium heat. Add remaining garlic and saute until fragrant, about 1 minute. Add flour; cook and stir for 1 minute. Slowly whisk in 1 1/2 cups milk and bring to a gentle boil. Stir in 1/2 cup Parmesan cheese, salt, and pepper. Add more Parmesan to thicken or more milk to thin to your liking.
• Add cooked pasta to the chicken mixture; toss to coat. Transfer to a deep casserole dish. Pour cheese sauce over the pasta mixture and top with mozzarella cheese.
• Bake in the preheated oven until the top is golden and bubbly, about 15 minutes.

CAJUN CHICKEN ALFREDO

Steps:

• Preheat the oven to 350 degrees F.
• Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.
• In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
• When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.
• Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.

ONE-POT CAJUN CHICKEN AND SAUSAGE ALFREDO PASTA

Steps:

• Season chicken with salt and pepper. Heat olive oil in a large, covered cooking pot over medium-high heat. Brown chicken in the hot oil, 5 to 7 minutes.
• Add sausage to the pot and continue to cook until lightly browned, about 5 minutes more. Stir in garlic and cook for about 2 minutes. Add chicken broth, heavy cream, pasta, and Cajun seasoning. Stir together and bring to a simmer over medium-high heat, about 5 minutes.
• Reduce heat to low, cover the pot, and cook until pasta is tender, 15 to 20 minutes.
• Remove the pot from heat and stir in Parmesan cheese. Stir in chopped parsley and sprinkle with additional Cajun seasoning if desired.

CAJUN CHICKEN ALFREDO PASTA

Steps:

• Prepare noodles according to package directions and set aside.
• Trim chicken breasts of fat and cut into bite sized pieces. (If doing restaurant style you may prefer to leave the breasts whole or cut into strips, up to you).
• Saute chicken in butter. If you are doing restaurant style us only 1-2 tbsp of butter, reserving the rest.
• Add cajun seasoning to chicken while it sautes, adding the ingredients to taste, you can always add more later.
• For family style, once chicken is cooked, stir in half and half or cream and cheeses. Bring to a low boil and stir until melted and creamy. Toss with pasta and serve!
• For restaurant style, melt remaining butter in a medium sauce pan, add half and half or cream. Melt in cheeses, stir to combine. Toss with pasta and place chicken on top.