Cajun Chicken Alfredo Peppers (Printer-Friendly)
Tender Cajun chicken and bell peppers in a creamy, savory Alfredo sauce with fettuccine pasta.
# What You'll Need:
→ For the Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon Cajun seasoning
03 - 1 tablespoon olive oil
→ For the Pasta
04 - 12 oz. fettuccine pasta
05 - Salt, for pasta water
→ For the Vegetables
06 - 1 red bell pepper, thinly sliced
07 - 1 yellow bell pepper, thinly sliced
08 - 1 green bell pepper, thinly sliced
09 - 2 cloves garlic, minced
→ For the Alfredo Sauce
10 - 2 tablespoons unsalted butter
11 - 1 cup heavy cream
12 - 3/4 cup freshly grated Parmesan cheese
13 - 1/2 teaspoon black pepper
14 - 1/4 teaspoon salt
15 - 1/4 teaspoon smoked paprika
→ Garnish
16 - 2 tablespoons chopped fresh parsley
17 - Extra grated Parmesan cheese
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
02 - Pat the chicken breasts dry and coat them evenly with Cajun seasoning on all sides.
03 - Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5–6 minutes per side, or until cooked through and golden brown. Transfer to a plate and let rest for 5 minutes, then slice into strips.
04 - In the same skillet, add butter and melt over medium heat. Add the sliced bell peppers and sauté for 3–4 minutes until slightly softened. Add the minced garlic and cook for 1 minute more.
05 - Pour in the heavy cream, scraping up any browned bits from the bottom of the skillet. Bring to a gentle simmer and cook for 2–3 minutes until slightly thickened.
06 - Lower the heat and stir in the Parmesan cheese, black pepper, salt, and smoked paprika. Stir constantly until the cheese is completely melted and the sauce is smooth and creamy.
07 - Add the cooked pasta to the skillet, tossing well to coat with the sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
08 - Add the sliced Cajun chicken to the skillet and toss gently to combine. Serve immediately, garnished with chopped parsley and extra grated Parmesan cheese.
# Expert Advice:
01 -
- The spicy Cajun crust on juicy chicken creates incredible flavor in every single bite
- Bell peppers add natural sweetness that balances the rich creamy sauce perfectly
- This restaurant quality dinner comes together in under 45 minutes any night of the week
02 -
- The pasta water trick is absolute magic for achieving that perfect silky sauce consistency
- Letting the chicken rest before slicing keeps all the juices inside instead of running out onto your cutting board
- Cajun seasoning can vary in heat level between brands, so taste your sauce before adding extra salt
03 -
- Pound your chicken breasts to even thickness before seasoning, ensuring they cook evenly and stay juicy throughout
- Grate your Parmesan from a wedge rather than using pre shredded cheese for that authentic silky texture