Cajun Chicken Alfredo Recipe By Tasty Food

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:

• 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 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.

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!

CREAMY CAJUN CHICKEN ALFREDO

Steps:

• For Chicken:.
• Rinse chicken breast in cool water, and pat dry.
• Pound each chicken breast flat with a flat meat mallet or rolling pin, between two sheets of plastic wrap. Set flattened breasts on a clean plate.
• Sprinkle a heavy amount of blackening spice on both sides of each chicken breast, pressing to adhere.
• Preheat oven to 350 degrees F.
• Heat 1 Tbs. of the butter, and the olive oil in a large skillet over medium high heat, until butter begins to brown.
• Place chicken in the pan, and sear on one side, until it is very brown, about 3 minutes. Flip chicken and sear the other side until very brown, about another 1 ½ minutes. Work in batches so as not to crowd the pan.
• Place browned chicken onto a rimmed baking sheet, and bake for 10 minutes, or until chicken is cooked through and no longer pink inside.
• Remove chicken from the oven and thinly slice against the grain; set aside.
• For Sauce:.
• 10. If the skillet looks dry, add a bit more olive oil. Re-heat the skillet over medium heat.
• 11. Pour in the dry white wine (or chicken broth) into the skillet to deglaze the pan-whisk all of the delicious brown bits off the bottom of the pan. (1-2 minutes).
• 12. Add the garlic and tomatoes to the pan and sauté to soften and lightly caramelize, stirring occasionally. (1-2 minutes).
• 13. Reduce heat to medium-low and pour the heavy cream to the pan with the tomato mixture, stirring constantly for 1 minute.
• 14. Add the salt, pepper, and the remaining tablespoon of butter.
• 15. Continue to stir the cream mixture while it simmers for 3-4 minutes. The cream will reduce slightly.
• 16. Remove from heat. Add the grated cheeses, and goat cheese to the cream sauce. Stir constantly until all the cheese has melted, and sauce is smooth. Taste sauce and adjust seasonings.
• 17. Pour the fettuccini onto the sauce, and top with the sliced chicken.
• 18. Toss the pasta and chicken into the sauce with tongs, until well combined.
• 19. Turn tossed pasta into a large serving bowl.
• 20. Sprinkle with a pinch of nutmeg, and a bit of chopped parsley.
• 21. Serve immediately.

CAJUN CHICKEN ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Season chicken breasts with 1 teaspoon Creole seasoning.
• Heat oil in a large skillet over medium-high heat. Add chicken; cook and stir until no longer pink in the center, about 7 minutes. Transfer to a plate. Cook and stir onion, red bell pepper, and green bell pepper in the same skillet until tender, 6 to 7 minutes. Return chicken to the skillet.
• Pour Alfredo sauce into the skillet; add remaining 1 teaspoon Creole seasoning. Reduce heat to low; cook and stir until sauce is heated through, 3 to 5 minutes.
• Serve chicken and sauce over bow-tie pasta. Garnish with Parmesan cheese.