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
Here's what you need: olive oil, garlic, cooked sausage, chicken breasts, cajun seasoning, heavy cream, penne pasta, parmesan cheese, fresh parsley
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 1480 calories, Carbohydrate 128 grams, Fat 85 grams, Fiber 5 grams, Protein 64 grams, Sugar 8 grams
ONE-POT CAJUN CHICKEN AND SAUSAGE ALFREDO PASTA
It is so simple to make and absolutely packed with flavor. Tender chunks of chicken with smoky pieces of sausage in a rich and delicious homemade Cajun-flavored Alfredo sauce.
Provided by Christine
Categories Main Dish Recipes Pasta Chicken
Time 50m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 723.1 calories, Carbohydrate 22.4 g, Cholesterol 163.2 mg, Fat 52.9 g, Fiber 1.1 g, Protein 38.6 g, SaturatedFat 22.1 g, Sodium 1706.5 mg, Sugar 2.6 g
CAJUN CHICKEN & PASTA
This kicked-up pasta dish is a family favorite and my most requested recipe. It's easy to adapt, too. Swap in shrimp for the chicken, add your favorite veggies, adjust the spice level to your family's taste-you can't go wrong! -Dolly Kragel, Smithland, Iowa
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Toss chicken with Cajun seasoning; let stand 15 minutes. Cook pasta according to package directions; drain., In a large skillet, heat 1 tablespoon butter over medium-high heat; saute chicken until no longer pink, 5-6 minutes. Remove from pan., In same pan, heat remaining butter over medium-high heat; saute peppers, mushrooms and green onions until peppers are crisp-tender, 6-8 minutes. Stir in cream and seasonings; bring to a boil. Cook and stir until slightly thickened, 4-6 minutes. Stir in pasta and chicken; heat through. Top with tomatoes and basil. Sprinkle with cheese.
Nutrition Facts : Calories 398 calories, Fat 21g fat (12g saturated fat), Cholesterol 97mg cholesterol, Sodium 357mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.
CAJUN CHICKEN ALFREDO
Steps:
- Bring a large pot of water to a boil.
- Slice the chicken breast into thin strips on the bias.
- Dredge the chicken strips in the blackened seasoning. Heat a large nonstick skillet over very high heat. Add 1 tablespoon oil to the pan, then add the chicken. Blacken by cooking 2 to 3 minutes on the first side without stirring. Flip the chicken pieces to blacken the other side until the chicken is cooked through, about 1 minute. Remove the chicken to a bowl and lower the heat to medium.
- Add the remaining 2 tablespoons oil to the pan. Add the garlic and cook, stirring occasionally, until lightly caramelized. Add the sun-dried tomatoes and cooked chicken.
- Deglaze the pan with white wine. Add the heavy cream, increase the heat to maintain a simmer and reduce the cream sauce by half.
- Meanwhile, generously salt the boiling water. Add the pasta and cook according to the package instructions until al dente.
- When the cream sauce is to the desired consistency, stir in 1/2 cup Parmesan, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.
- Lift the cooked pasta straight from the boiling water into the pan with chicken and sauce. Turn to coat evenly.
- Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions, tomato and the remaining 1/4 cup Parmesan.
ONE-POT CAJUN FETTUCCINE ALFREDO PASTA RECIPE BY TASTY
Here's what you need: chicken breasts, cooked andouille sausage, olive oil, garlic, bell peppers, medium onion, milk, fettuccine pasta, parmesan cheese, fresh parsley, cayenne pepper, garlic powder, paprika, onion powder, dried oregano, dried thyme, salt, pepper
Provided by Vaughn Vreeland
Categories Dinner
Yield 6 servings
Number Of Ingredients 18
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!
Nutrition Facts : Calories 880 calories, Carbohydrate 80 grams, Fat 40 grams, Fiber 4 grams, Protein 48 grams, Sugar 19 grams
CAJUN CHICKEN ALFREDO PASTA
This dish can be made two ways: 1. The easy weeknight throw together way, 2. The good for company restaurant style way. I thought this way extremely spicy, my husband thought it was perfect so, spice to taste. Serve with salad and bread! I made the cream cheese a range, I prefer it with less but have added more to cut the spiciness when making it for both of us, so taste and add as desired.
Provided by MommyMakes
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 742.3, Fat 41.3, SaturatedFat 24.4, Cholesterol 228.3, Sodium 400.5, Carbohydrate 48.7, Fiber 2.4, Sugar 1.9, Protein 43.9
CAJUN CHICKEN ALFREDO 2
Steps:
- Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Heat a large cast-iron skillet over very high heat.
- Dredge the chicken breasts in the Blackening Spice Rub. Place in the cast-iron skillet. Blacken both sides of the chicken, 2 to 3 minutes per side.
- Transfer the chicken to a baking sheet and place in the oven until the internal temperature of the chicken reaches 165 degrees F on an instant-read thermometer, about 10 minutes.
- Remove from the oven and slice the chicken into strips on the bias.
- In a large skillet over medium heat, heat the olive oil. Add the garlic and lightly brown it, 2 to 3 minutes. Stir in the wine. Pour in the heavy cream, bring to a simmer and cook until the sauce is reduced by half. Add the sun-dried tomatoes and chicken slices.
- Meanwhile, cook the fettuccine al dente, according to the package directions. Drain.
- When the cream sauce is at the desired consistency, stir in 1/2 cup of the Parmesan, the sea salt, pepper and pasta.
- To serve, toss the pasta with the cream sauce and serve on large rimmed plates. Garnish with the green onions and the remaining 1/4 cup Parmesan.
- Combine the garlic, black pepper, salt cumin, onion, cayenne pepper, Italian seasoning, paprika and chili powder in a small bowl. Store in an airtight container.
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- Heat the oil in a large pot over medium high heat. Add the chicken and season with 1 teaspoon cajun seasoning. Cook until the chicken is cooked throughout and no longer pink in the center. Add the garlic and continue cooking for 1 minute.
- Add the broth, half and half, 1 teaspoon cajun seasoning, salt, pepper, and garlic powder to the pot. Break the fettuccine noodles in half and add them to the pot.
- Cover and bring to a rapid boil. Reduce heat to medium low and continue to cook for 10-12 minutes or until the noodles are al dente and there is only about 1/4 inch of liquid along the bottom.
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