Cajun Chicken Alfredo Peppers (Printer-Friendly)
Spicy Cajun chicken paired with creamy Alfredo and sautéed bell peppers in a savory pasta dish.
# What You'll Need:
→ Chicken & Seasoning
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon Cajun seasoning
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1 tablespoon olive oil
→ Vegetables
06 - 1 red bell pepper, sliced
07 - 1 yellow bell pepper, sliced
08 - 1 small red onion, thinly sliced
09 - 2 cloves garlic, minced
→ Pasta
10 - 12 oz fettuccine or penne pasta
→ Alfredo Sauce
11 - 2 tablespoons unsalted butter
12 - 1 cup heavy cream
13 - 1 cup freshly grated Parmesan cheese
14 - 1/4 teaspoon ground nutmeg
15 - Salt and pepper, to taste
→ Garnish
16 - 2 tablespoons chopped fresh parsley
17 - Extra Parmesan cheese, for serving
# How to Make It:
01 - Cook pasta according to package instructions in salted boiling water until al dente. Drain, reserving 1/2 cup of pasta water.
02 - Pat chicken breasts dry and season both sides with Cajun seasoning, salt, and pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes per side, until golden brown and cooked through. Transfer to a plate and let rest for 5 minutes, then slice thinly.
04 - In the same skillet, add bell peppers and red onion. Sauté for 3–4 minutes until just softened. Add garlic and sauté for another 30 seconds.
05 - Reduce heat to medium. Add butter to the skillet; once melted, stir in heavy cream. Simmer for 2 minutes, then whisk in Parmesan cheese and nutmeg until smooth. Season with salt and pepper to taste.
06 - Toss the cooked pasta with the sauce and vegetables. Add reserved pasta water as needed to reach desired creaminess.
07 - Top with sliced chicken. Garnish with chopped parsley and extra Parmesan cheese. Serve immediately.
# Expert Advice:
01 -
- The way Cajun heat cuts through rich cream creates something way more exciting than regular Alfredo
- Colorful peppers make every bite feel like a celebration on the plate
- It comes together in under an hour but tastes like you spent all day cooking
02 -
- Saving pasta water is not optional here because that starchy liquid binds the sauce to the pasta
- Let the chicken rest for 5 minutes or all those juices will end up on the cutting board instead of in the meat
- The sauce thickens quickly off the heat so remove from flame sooner than you think
03 -
- Warm your serving bowls in the oven so the sauce stays silky longer
- Grate Parmesan from a wedge yourself because pre grated ruins the sauce texture
- Cook vegetables just until tender crisp so they provide textural contrast