Best Creamy Cajun Chicken Alfredo Recipes

CREAMY CAJUN CHICKEN PASTA WITH LOW-FAT ALFREDO SAUCE

Creamy Cajun Chicken Pasta With Low-Fat Alfredo Sauce image

Two recipes from food.com combined into one. (Original version of the Cajun Chicken was delicious, but it was not low fat) Our children don't care for the sun-dried tomatoes, so I normally omit those, although they do add nice color to the dish.

Provided by Chef Mom 5

Categories Meat

Time 45m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

6 boneless skinless chicken breasts, cut into pieces
6 teaspoons cajun seasoning
2 tablespoons olive oil
4 green onions, thinly sliced
6 tablespoons sun-dried tomatoes, chopped
1/2 teaspoon basil, dried
1/4 teaspoon ground black pepper
2 cups skim milk
1 cup fat-free cottage cheese
2 tablespoons cornstarch
1/4 teaspoon pepper
3 garlic cloves, minced
3/4 cup parmesan cheese
1/4 teaspoon basil
8 ounces linguine, cooked al dente

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.

Nutrition Facts : Calories 333.6, Fat 9.1, SaturatedFat 2.8, Cholesterol 67.4, Sodium 397.5, Carbohydrate 30.5, Fiber 1.5, Sugar 2.3, Protein 31

CREAMY CAJUN CHICKEN ALFREDO

Creamy Cajun Chicken Alfredo image

This is a recipe I found while looking on Pinterest for Cajun/Creole food and this was submitted by Comfortably Domestic (link to her blog and recipe: http://comfortablydomestic.com/2011/03/05/cajun-chicken-alfredo/).

Provided by diner524

Categories Cajun

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

4 small boneless skinless chicken breasts (about 1 1/4 lbs.)
1 1/2 tablespoons cajun seasoning (Paul Prudhomme's brand suggested)
2 tablespoons butter, divided
1 tablespoon olive oil (or more if needed)
2 garlic cloves, minced
1 cup grape tomatoes, halved
1/4 cup dry white wine (or chicken broth)
1 1/2 cups heavy cream (or half-and-half)
1 1/2 cups cheese, freshly grated (I like a blend of Asiago, Parmesan, and Fontina.)
3 ounces herbed goat cheese, crumbled
1 teaspoon kosher salt (or more, to taste)
1/2 teaspoon ground black pepper (or more, to taste)
1 lb cooked fettuccine pasta
1 pinch ground nutmeg, for serving
chopped parsley, for serving

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.

Nutrition Facts : Calories 675, Fat 38.9, SaturatedFat 21.5, Cholesterol 215.4, Sodium 732.9, Carbohydrate 47.1, Fiber 0.4, Sugar 0.8, Protein 32.4

CREAMY CAJUN CHICKEN ALFREDO RECIPE - (4.6/5)

Creamy Cajun Chicken Alfredo Recipe - (4.6/5) image

Provided by disler

Number Of Ingredients 11

Ingredients

4 boneless, thin sliced chicken breasts
1 cup of blackened chicken spice (see recipe)
2 tbs oil
3 tbs minced garlic
1 cup roughly chopped sun-dried tomatoes
1/4 cup white wine
2 cups heavy cream
1 cup whole milk
1 tsp salt
1 tsp black pepper
1 pound (box) of cooked fetuccine (only use this pasta as the choice)

Steps:

Cook blackened chicken. (see recipe) Cut on bias and set aside. Make sure in 1/2" chunk size. Cook pasta and drain. In deep pot, add oil and garlic. Cook garlic until fragrant. Add sun-dried tomatoes and chicken slices. Deglaze pan with white wine. Add cream and milk. Increase the simmer and reduce the cream by half. When the cream is to the desired consistency, add salt, pepper, and pasta. Mix all together and serve.