Cajun Chicken Alfredo with Linguini Pasta

5 from 1 votes

Cajun Chicken Alfredo with Linguini Pasta

Cajun Chicken Alfredo is a creole kick tossed with fresh linguine for a delicious spicy weeknight meal that fills you up. Dish this recipe up with your favorite side dish for a perfect under 30 minute recipe that you will put on rotation every month.

Prep Time10

Cook Time15

Total Time25

Course: Chicken Recipes, Main Dishes

Cuisine: Italian

Servings: people

Calories: 612kcal

Author: Trisha Haas - Salty Side Dish

Ingredients

8 ounces linguine pasta cooked and kept warm
1 lb chicken breast defrosted, raw and cut into strips
1 tablespoon oil
2 teaspoons Cajun or Adobo seasoning*
1/2 teaspoon salt
1/2 teaspoon basil
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 cup heavy whipping cream
1/4 cup shredded Parmesan cheese
OPTIONAL 1/4 teaspoon smoked paprika
OPTIONAL chopped green onions
OPTIONAL Sun Dried Tomatoes - I used half a 7 oz jar of the sun dried tomatoes. I don't know if a 3.5 oz jar exists. I drained the oil and then tossed in the tomatoes after the chicken was made.

Instructions

First prep your pasta per instructions on the box.
Heat oil in cast iron pan and lightly season chicken with salt and pepper to taste.
Add chicken in a skillet over medium heat, until seared on both sides and cooked through, about 5-7 minutes.
Add spices and seasoning.
Stir in whole whipping cream and freshly shredded Parmesan cheese and heat for 2-3 minutes so sauce heats and thickens.
Serve your Chicken and Alfredo sauce mixture on top of fresh cooked pasta.
Top with additional Parmesan cheese and chopped green onions if wanted
Note on Pasta and Sauce Assembly: If you dump your sauce and chicken directly on pasta it can hit the bottom of the plate. Its always good to pour into a bowl with your pasta and toss gently prior to serving to make sure that all your pasta is covered equally.

Notes

See full post to see pasta, sauce, and protein variations

Nutrition