Best Cajun Chicken Alfredo Recipes

CAJUN CHICKEN ALFREDO

Steps:

• Preheat the oven to 350 degrees F.
• Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.
• In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
• When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.
• Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.

CAJUN CHICKEN ALFREDO RECIPE BY TASTY

Steps:

• Heat oil in a large pot over high heat. Cook the garlic, sausage, and chicken until garlic starts to brown and the chicken is no longer pink.
• Sprinkle over the Cajun seasoning and stir to evenly coat the sausage and chicken.
• Add the cream, and bring to a boil.
• Add the pasta, stirring until evenly mixed.
• To finish, add parmesan and parsley, stirring until cheese melts and pasta is coated with a thick sauce.
• Serve.
• Enjoy!

ONE-POT CAJUN CHICKEN AND SAUSAGE ALFREDO PASTA

Steps:

• Season chicken with salt and pepper. Heat olive oil in a large, covered cooking pot over medium-high heat. Brown chicken in the hot oil, 5 to 7 minutes.
• Add sausage to the pot and continue to cook until lightly browned, about 5 minutes more. Stir in garlic and cook for about 2 minutes. Add chicken broth, heavy cream, pasta, and Cajun seasoning. Stir together and bring to a simmer over medium-high heat, about 5 minutes.
• Reduce heat to low, cover the pot, and cook until pasta is tender, 15 to 20 minutes.
• Remove the pot from heat and stir in Parmesan cheese. Stir in chopped parsley and sprinkle with additional Cajun seasoning if desired.

CAJUN CHICKEN ALFREDO 2

Steps:

• Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Heat a large cast-iron skillet over very high heat.
• Dredge the chicken breasts in the Blackening Spice Rub. Place in the cast-iron skillet. Blacken both sides of the chicken, 2 to 3 minutes per side.
• Transfer the chicken to a baking sheet and place in the oven until the internal temperature of the chicken reaches 165 degrees F on an instant-read thermometer, about 10 minutes.
• Remove from the oven and slice the chicken into strips on the bias.
• In a large skillet over medium heat, heat the olive oil. Add the garlic and lightly brown it, 2 to 3 minutes. Stir in the wine. Pour in the heavy cream, bring to a simmer and cook until the sauce is reduced by half. Add the sun-dried tomatoes and chicken slices.
• Meanwhile, cook the fettuccine al dente, according to the package directions. Drain.
• When the cream sauce is at the desired consistency, stir in 1/2 cup of the Parmesan, the sea salt, pepper and pasta.
• To serve, toss the pasta with the cream sauce and serve on large rimmed plates. Garnish with the green onions and the remaining 1/4 cup Parmesan.
• Combine the garlic, black pepper, salt cumin, onion, cayenne pepper, Italian seasoning, paprika and chili powder in a small bowl. Store in an airtight container.

CAJUN CHICKEN ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Season chicken breasts with 1 teaspoon Creole seasoning.
• Heat oil in a large skillet over medium-high heat. Add chicken; cook and stir until no longer pink in the center, about 7 minutes. Transfer to a plate. Cook and stir onion, red bell pepper, and green bell pepper in the same skillet until tender, 6 to 7 minutes. Return chicken to the skillet.
• Pour Alfredo sauce into the skillet; add remaining 1 teaspoon Creole seasoning. Reduce heat to low; cook and stir until sauce is heated through, 3 to 5 minutes.
• Serve chicken and sauce over bow-tie pasta. Garnish with Parmesan cheese.

CAJUN CHICKEN ALFREDO PASTA

Steps:

• Prepare noodles according to package directions and set aside.
• Trim chicken breasts of fat and cut into bite sized pieces. (If doing restaurant style you may prefer to leave the breasts whole or cut into strips, up to you).
• Saute chicken in butter. If you are doing restaurant style us only 1-2 tbsp of butter, reserving the rest.
• Add cajun seasoning to chicken while it sautes, adding the ingredients to taste, you can always add more later.
• For family style, once chicken is cooked, stir in half and half or cream and cheeses. Bring to a low boil and stir until melted and creamy. Toss with pasta and serve!
• For restaurant style, melt remaining butter in a medium sauce pan, add half and half or cream. Melt in cheeses, stir to combine. Toss with pasta and place chicken on top.

CREAMY CAJUN CHICKEN PASTA WITH LOW-FAT ALFREDO SAUCE

Steps:

• Sauce:.
• Put skim milk, cottage cheese, cornstarch, pepper, parmesan cheese and minced garlic in food processor or blender and blend until smooth. Pour into saucepan and add basil. Cook over medium heat until it starts to thicken.
• Chicken:.
• Place chicken and Cajun seasoning in bowl and toss to coat.
• In a large skillet over medium heat, saute chicken in olive oil until tender, about 5-7 minutes.
• Reduce heat and add green onion, tomatoes, basil and 1/4 teaspoons black pepper. Saute briefly.
• Add Alfredo sauce and mix together. Cook on low 5 minutes to blend flavors.
• Serve over cooked linguine.

CAJUN FETTUCCINE ALFREDO WITH CHICKEN & SHRIMP

Steps:

• 1. Cook pasta according to package directions. Rinse, drain and set aside.
• 2. Melt 1 T. butter in a large, deep skillet. Add sausage, mushrooms, onions and peppers. Saute until tender and sausage is browned. Add minced garlic and saute thirty seconds more. Remove from pan. Set aside.
• 3. Sprinkle Cajun seasoning over shrimp. Melt remaining butter into pan and add shrimp to the pan. Saute over medium high heat until shrimp are pink and fully cooked. Set shrimp aside.
• 4. Mix half & half with flour using a fork until smooth and no lumps. Add half & half mixture, parmesan cheese and tomato sauce to the pan. Stir until nicely thickened sauce. Add salt, pepper and cajun seasoning to taste.
• 5. Add pasta, veggies, sausage & veggies, shrimp and chicken to the pan. Toss gently with sauce until thoroughly combined.
• 6. Salt and pepper to taste.
• 7. Spoon into a pasta bowl, top with fresh basil leaves, diced tomato and fresh chopped parsley. Sprinkle with a bit more fresh parmesan if desired.

CAJUN CHICKEN ALFREDO

Steps:

• Place chicken and Cajun seasoning in a bowl or resealable plastic bag, toss or shake to coat.
• In a large skillet over medium heat sauté chicken in butter until almost tender, about 5-7 minutes.
• Add onion; cook and stir for 2-3 minutes.
• Reduce heat.
• Add cream and seasonings -- 1/4 teaspoon dried basil
• 1/4 teaspoon lemon-pepper seasoning
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon pepper ; heat through.
• Add linguine and toss; heat through.

FIERY CAJUN SHRIMP ALFREDO (CAN SUB CHICKEN)

Steps:

• For Emeril's Essence: Combine thoroughly all ingredients together. Makes 2/3 cup. Set aside. Six tablespoons needed for recipe, divided.
• Place the shrimp and 3 tablespoons Essence (I used less) in a large resealable plastic bag and shake. Place the bag in the refrigerator while you prepare the sauce. (To control some of the heat, use less than the 3 tablespoons specified. It can always be sprinkled on afterwards.).
• Heat a deep 3-quart skillet over medium-high heat. Add 1 tablespoon olive oil and the andouille sausage. Saute sausage for 2 minutes, stirring often. Add onions and saute for 2 minutes. Add crushed red pepper flakes (may want to use less) and garlic and cook 1 minute. Add Worcestershire sauce.
• In the meantime, cook the pasta in boiling salted water according to package instructions.
• To the skillet, add cream, milk, remaining 3 tablespoon Essence (or less), black pepper, chili powder and salt, if additional salt is needed. Stir to a consistent color. Add butter and stir until melted. Stir in Parmigiano cheese until melted. Lower heat to a simmer.
• Heat the remaining olive oil in another large skillet over high heat and add the shrimp. Saute shrimp for 1 to 2 minutes per side or until they just start to turn pink.
• Add the cooked and drained pasta to the first skillet with Alfredo. Stir to combine and blend flavors, about 1 minute. Place into a large pasta bowl and top with shrimp.
• Sprinkle with parsley.

BAKED ZITI ALFREDO WITH CAJUN CHICKEN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain.
• While the pasta is cooking, heat oil in a large skillet over medium to medium-high heat. Add chicken, Cajun seasoning, and salt. Saute until chicken is cooked through and beginning to caramelize, about 10 minutes. Add bell peppers, onion, and 1/2 of the garlic; cook until tender, 5 to 7 minutes. Add tomatoes and bring to a simmer.
• Meanwhile, melt butter in a saucepan over medium heat. Add remaining garlic and saute until fragrant, about 1 minute. Add flour; cook and stir for 1 minute. Slowly whisk in 1 1/2 cups milk and bring to a gentle boil. Stir in 1/2 cup Parmesan cheese, salt, and pepper. Add more Parmesan to thicken or more milk to thin to your liking.
• Add cooked pasta to the chicken mixture; toss to coat. Transfer to a deep casserole dish. Pour cheese sauce over the pasta mixture and top with mozzarella cheese.
• Bake in the preheated oven until the top is golden and bubbly, about 15 minutes.

CREAMY CAJUN CHICKEN ALFREDO

Steps:

• For Chicken:.
• Rinse chicken breast in cool water, and pat dry.
• Pound each chicken breast flat with a flat meat mallet or rolling pin, between two sheets of plastic wrap. Set flattened breasts on a clean plate.
• Sprinkle a heavy amount of blackening spice on both sides of each chicken breast, pressing to adhere.
• Preheat oven to 350 degrees F.
• Heat 1 Tbs. of the butter, and the olive oil in a large skillet over medium high heat, until butter begins to brown.
• Place chicken in the pan, and sear on one side, until it is very brown, about 3 minutes. Flip chicken and sear the other side until very brown, about another 1 ½ minutes. Work in batches so as not to crowd the pan.
• Place browned chicken onto a rimmed baking sheet, and bake for 10 minutes, or until chicken is cooked through and no longer pink inside.
• Remove chicken from the oven and thinly slice against the grain; set aside.
• For Sauce:.
• 10. If the skillet looks dry, add a bit more olive oil. Re-heat the skillet over medium heat.
• 11. Pour in the dry white wine (or chicken broth) into the skillet to deglaze the pan-whisk all of the delicious brown bits off the bottom of the pan. (1-2 minutes).
• 12. Add the garlic and tomatoes to the pan and sauté to soften and lightly caramelize, stirring occasionally. (1-2 minutes).
• 13. Reduce heat to medium-low and pour the heavy cream to the pan with the tomato mixture, stirring constantly for 1 minute.
• 14. Add the salt, pepper, and the remaining tablespoon of butter.
• 15. Continue to stir the cream mixture while it simmers for 3-4 minutes. The cream will reduce slightly.
• 16. Remove from heat. Add the grated cheeses, and goat cheese to the cream sauce. Stir constantly until all the cheese has melted, and sauce is smooth. Taste sauce and adjust seasonings.
• 17. Pour the fettuccini onto the sauce, and top with the sliced chicken.
• 18. Toss the pasta and chicken into the sauce with tongs, until well combined.
• 19. Turn tossed pasta into a large serving bowl.
• 20. Sprinkle with a pinch of nutmeg, and a bit of chopped parsley.
• 21. Serve immediately.

CROCK POT CAJUN CHICKEN ALFREDO

Steps:

• Coat the chicken in the Cajun seasoning and throw everything in the crock pot on low for 4-5 hours. (I find it best to heat the cream cheese in the microwave for 30 seconds and then mix the soups with the cream cheese).
• Add the Parmesan cheese an hour before serving. Linguini noodles are my favorite pasta to use with this dish, but any pasta will do. Hope you enjoy as much as we do!

CAJUN CHICKEN FETTUCCINE ALFREDO

Steps:

• Cut the chicken into bite size chunks and fry with the garlic.
• When chicken is done, add the cream and stir just until bubbly.
• Then add the Tony's seasoning and the parmesean cheese and cook until bubbling, but dont let it curdle.
• Make fettucine according to package and mix all together when done!

CAJUN CHICKEN ALFREDO

Steps:

• Preheat the oven to 350 degrees F.
• Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.
• In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
• When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.
• Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.

LIGHT(ER) CAJUN CHICKEN ALFREDO

Steps:

• Place chicken and blackening spice or Cajun spice in a bag and toss to coat.
• In a non-stick pan over medium high heat, cook chicken until blackened on the outside (blackening spice will turn black, Cajun will not, if you are using cajun spice just cook chicken as you normally would) There will be fumes from the blackening spice, you may want to turn on a fan. The chicken is also wonderful done on the BBQ and the fumes are better if outside.
• Remove chicken and slice into bite sized pieces (if it is still a bit pink in the middle do not worry, it will cook more in the next step) and add back into the pan.
• Reduce heat add garlic and sun-dried tomatoes and saute until garlic starts to brown. De-glaze the pan with the wine.
• Add cream, bring to just about a boil and simmer until sauce begins to thicken, coaxing it along by adding the Parmesan.
• Stir in linguine and green onions or chives.

CAJUN CHICKEN & ANDOULILLE ALFREDO SAUCE OVR PASTA

Steps:

• 1. Prepare chicken, cut up into bite size pieces; set aside. IF USING SHRIMP: Peel shrimp, and devein, if desired. Set aside.
• 2. Cook sausage in a large Dutch oven over medium heat 10 minutes or until browned; remove sausage, and drain, reserving 1 tablespoon drippings in Dutch oven. Set sausage aside.
• 3. Melt butter in drippings in Dutch oven over medium heat. Add chicken and cook 5 minutes or just until it starts to brown; remove and keep warm. IF USING SHRIMP: Cook over medium heat just until shrimp turns pink, about 5 minutes; remove from heat and keep warm.
• 4. Add onion and next 3 ingredients; cook, stirring constantly, over medium heat 10 minutes. Stir in Cajun seasoning and flour. Cook over medium heat, 1 minute, stirring constantly. Gradually stir in chicken broth. Bring to a boil over medium-high heat, stirring occasionally. Boil 1 minute. Reduce heat to medium-low, and stir in heavy cream; cook over medium-low heat 8 minutes or until mixture simmers. Add pasteurized cheese cubes, sausage, and chicken (OR SHRIMP IN PLACE OF CHICKEN), stirring until cheese melts.
• 5. Stir in chopped green onions, Parmesan cheese, and chopped fresh parsley. Serve over hot cooked fettuccine.
• 6. NOTE: this freezes well! When reheating, reheat on a LOW heat.

SLOW COOKER CAJUN CHICKEN ALFREDO

Steps:

• 1. Place chicken in the bottom of the slow cooker
• 2. Cover the chicken with the Cajun seasoning
• 3. Add the remaining ingredients except the penne noodles
• 4. Cook on high
• 5. After about 2.5 hours check the chicken. If it is cooked, shred the chicken and add the penne noodles.
• 6. Once the noodles are fully cooked, about 30 minutes, add Parmesan cheese and serve.

CAJUN CHICKEN SHRIMP BROCCOLI ALFREDO RECIPE - (4.2/5)

Steps:

• Cut chicken into bite sized pieces. Slightly moisten shrimp/chicken with water. Shake chicken/shrimp and cajun seasoning in container until thoroughly coated. Cook pasta following directions. In large skillet, sautee in 2 tbsp butter, over medium heat, turning when necessary. When half-way done, combine heavy cream, 2 tbsp butter, and remaining seasonings in pot over medium heat, stirring occasionally. Cook broccoli according to directions. When cream mixture begins to bubble, lower heat and add cheese to taste. Combine cooked pasta, sauce, broccoli and chicken and toss.

PRESSURE-COOKER CAJUN CHICKEN ALFREDO

Steps:

• Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add 1 tablespoon oil. When oil is hot, cook and stir peppers until crisp-tender, 3-4 minutes. Remove and keep warm. Heat remaining 1 tablespoon oil. Add chicken and 1 tablespoon Cajun seasoning. Cook and stir until browned, 3-4 minutes. Press cancel., Add pasta, stock and water (do not stir). Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Let pressure release naturally for 3 minutes; quick-release any remaining pressure. , Select saute setting, and adjust for low heat. Stir in cream, Parmesan cheese, remaining 1 tablespoon Cajun seasoning and cooked peppers. Cook until heated through (do not boil).