Creamy Cajun Chicken Pasta With Low Fat Alfredo Sauce Recipes

CAJUN CHICKEN ALFREDO | HEALTHY ALFREDO SAUCE RECIPE

Steps:

• Turn the Instant Pot to saute, then press the adjust button until "more" is selected under the display.
• Coat the chicken with olive oil and Cajun seasoning.
• When the Instant Pot reads "HOT," saute the chicken for 2-3 minutes on each side to make them crispy. Set the chicken aside.
• Add 3 cups of water to the Instant Pot and deglaze the pan. Deglazing is simply adding liquid to a hot pan to loosen any cooked bits at the bottom. Take a spatula to help scrape up the flavorful bits from the bottom of the pan.
• Add pasta to your Instant Pot and give it a quick stir.
• Place a trivet on top of the pasta and then set the chicken on the trivet so it does not touch any water.
• Close the lid and turn the pressure valve to sealing. Cook on high pressure using the manual setting for 5 minutes. Let pressure release naturally.
• While the pasta is cooking, blend together the cottage cheese, Greek yogurt, garlic powder and pepper to make your alfredo sauce. Set aside until ready to use.
• When the pressure has fully released from your Instant Pot, remove the chicken and slice it.
• While the pasta is still hot, stir in the parmesan cheese and your blended alfredo sauce. Mix until the parmesan cheese is melted.
• Serve immediately and top with the sliced chicken.
• Coat your chicken breasts with olive oil and Cajun seasoning.
• Heat a large skillet on high heat on the stove.
• When the skillet is hot, sauté the chicken on each side for 2-3 minutes until it gets crispy. Remove the chicken from the pan and set aside.
• Add the water to the skillet and deglaze your pan. Deglazing is simply adding liquid to a hot pan to loosen any cooked bits at the bottom. Take a spatula to help scrape up the flavorful bits from the bottom of the pan.
• Add pasta to the water and give a quick stir.
• Move the chicken back to the pot and set on top of the pasta.
• Bring the water in the skillet to a boil, then cover the pan and reduce the heat to medium low, so that the liquid keeps simmering. Cook for 12-15 minutes, stirring occasionally, until the pasta and chicken are cooked through.
• While the pasta is cooking, blend together the cottage cheese, Greek yogurt, garlic powder and pepper to make your alfredo sauce. Set aside until ready to use.
• When your chicken is cooked through, remove and slice.
• Pour your alfredo sauce and parmesan cheese over the pasta and stir until it's combined.
• Serve warm and top with the sliced chicken.
• Coat your chicken with olive oil and Cajun seasoning.
• Heat a large skillet on high heat on the stove. When the skillet is hot, sauté the chicken on each side for 2-3 minutes, until it gets crispy. Remove chicken from the pan and set aside.
• Add the water and chicken to your slow cooker. Cover and cook on low heat for 2-3 hours. Add the whole grain pasta during the last 30 minutes of cook time.
• While the pasta is cooking, blend together the cottage cheese, Greek yogurt, garlic powder and pepper to make your alfredo sauce. Set aside until ready to use.
• When the chicken is cooked through, remove from the slow cooker and slice.
• While the pasta is still hot in the slow cooker, mix in the parmesan cheese and blended alfredo sauce.
• Serve while still warm and top with the sliced chicken.

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.

CREAMY CAJUN CHICKEN PASTA WITH LOW-FAT ALFREDO SAUCE

Steps:

• Sauce:.
• Put skim milk, cottage cheese, cornstarch, pepper, parmesan cheese and minced garlic in food processor or blender and blend until smooth. Pour into saucepan and add basil. Cook over medium heat until it starts to thicken.
• Chicken:.
• Place chicken and Cajun seasoning in bowl and toss to coat.
• In a large skillet over medium heat, saute chicken in olive oil until tender, about 5-7 minutes.
• Reduce heat and add green onion, tomatoes, basil and 1/4 teaspoons black pepper. Saute briefly.
• Add Alfredo sauce and mix together. Cook on low 5 minutes to blend flavors.
• Serve over cooked linguine.

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.