Creamy Cajun Chicken Alfredo Food

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.

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.

CREAMY CAJUN CHICKEN PASTA

Steps:

• Place chicken and Cajun seasoning in a bowl and toss to coat.
• In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
• Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
• Pour over hot linguine and toss with Parmesan cheese.

CREAMY CAJUN CHICKEN AND SAUSAGE FETTUCCINE

Steps:

• Cook sausage in 12-inch nonstick skillet over medium-high heat 4 minutes or until cooked. Remove sausage to paper-towel-lined plate.
• Season chicken, if desired, with salt and pepper. Cook chicken in same skillet, stirring occasionally, 4 minutes or until chicken is thoroughly cooked. Remove chicken from skillet and set aside.
• Stir red peppers and onion into same skillet* and cook, stirring occasionally, 4 minutes or until tender. Stir in garlic and cook, 30 seconds. Stir in broth and Hellmann's® or Best Foods® Real Mayonnaise. Bring just to a boil over high heat. Reduce heat to low and simmer 1 minute. Stir in fettuccine, chicken and sausage and cook, stirring occasionally, 1 minute or until heated through. Season, if desired, with salt, pepper and crushed red pepper flakes.

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.

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

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 FETTUCCINE ALFREDO WITH ANDOUILLE

Steps:

• Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions.
• While the pasta cooks, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until golden brown on both sides, about 3 minutes. Add the scallions, celery, bell pepper, and Cajun seasoning and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes. Add the cream and simmer until slightly thickened, about 1 minute.
• Once the pasta is cooked, transfer it directly from the boiling water into the cream sauce using tongs or a pasta fork. Sprinkle the pasta with the Parmesan and toss to combine. Add a splash of the starchy pasta water to help the sauce thicken and coat the pasta. Top with chopped parsley and serve with additional 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!

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.