Cajun Chicken Alfredo Peppers (Printable)
Spicy Cajun chicken and vibrant bell peppers in a creamy Alfredo sauce, perfect for a comforting dinner.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon Cajun seasoning
03 - 1 tablespoon olive oil
→ Vegetables
04 - 1 red bell pepper, sliced
05 - 1 yellow bell pepper, sliced
06 - 1 green bell pepper, sliced
07 - 3 cloves garlic, minced
→ Pasta
08 - 12 oz fettuccine or linguine
→ Alfredo Sauce
09 - 2 tablespoons unsalted butter
10 - 1 cup heavy cream
11 - 1 cup freshly grated Parmesan cheese
12 - 1/2 teaspoon black pepper
13 - 1/4 teaspoon salt
14 - 1/4 teaspoon smoked paprika
→ Garnish
15 - 2 tablespoons chopped fresh parsley
16 - Extra Parmesan cheese for serving
# Directions:
01 - Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
02 - Pat chicken breasts dry and rub with Cajun seasoning on both sides.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5-6 minutes per side, or until golden and cooked through. Remove to a plate and let rest.
04 - In the same skillet, add sliced bell peppers and sauté for 3-4 minutes until just tender. Add minced garlic and cook for 1 minute more.
05 - Reduce heat to medium. Add butter to the skillet and let it melt. Pour in the heavy cream and bring to a gentle simmer.
06 - Stir in Parmesan cheese, black pepper, salt, and smoked paprika. Cook, stirring, until the sauce is smooth and slightly thickened, about 2-3 minutes.
07 - Slice the cooked chicken into strips.
08 - Add drained pasta and sliced chicken to the skillet. Toss everything to coat in the sauce, adding reserved pasta water a little at a time if needed to loosen the sauce. Serve hot, garnished with chopped parsley and extra Parmesan.
# Cooking Tips:
01 -
- The Cajun crust on chicken creates this incredible texture contrast against silky sauce
- Three colors of peppers make it feel like restaurant food but it comes together in under an hour
02 -
- Heavy cream can separate if you boil it too hard so keep it at a gentle simmer
- The sauce continues thickening off heat so stop cooking when it looks slightly thinner than you want
03 -
- Pat the chicken thoroughly dry so the seasoning actually sticks and forms a crust
- Have all ingredients measured before you start because once the cream goes in things move fast