Cajun Chicken Alfredo Pasta

Let’s take our chicken alfredo up a notch.




Bring 4 quarts water to a boil and season with salt. Boil the pasta to the instructions on the package and cook till al dente. Drain and set aside.  

Slice the chicken into cutlets then season with salt and pepper on both sides. 

In a large pan on medium/high heat, add 1-2 Tbsp of olive oil. Sear the chicken on both sides and continue to cook until the internal temperature of the chicken reaches 165 degrees Fahrenheit. Remove from the pan and set aside. 

In the same pan, reduce the heat to medium and add the shallots. Sauté till translucent then add the bell peppers. Once the peppers begin to soften, add the chili powder, cumin, oregano, paprika, cayenne, coriander, red pepper flake, garlic, salt and pepper. Mix and continue to sauté for about 5 minutes. Next add the heavy cream and bring to a gentle simmer. Add the parmesan cheese and continue to simmer until the sauce begins to thicken. Finish the sauce with butter, cilantro, and lime juice. Taste and adjust the seasoning to your liking. Finally add the sliced chicken and pasta to the pan. Turn off the heat and toss until the sauce is covering the pasta. 

Serve and garnish with more parmesan cheese and chopped cilantro on top. 



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