Cajun Chicken Alfredo Peppers (Printable Version)
Spicy chicken with bell peppers and creamy sauce, delivering a lively and comforting main dish experience.
# What You Need:
→ Chicken & Seasoning
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon Cajun seasoning
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1 tablespoon olive oil
→ Vegetables
06 - 1 red bell pepper, sliced
07 - 1 yellow bell pepper, sliced
08 - 1 small red onion, thinly sliced
09 - 2 cloves garlic, minced
→ Pasta
10 - 12 oz fettuccine or penne pasta
→ Alfredo Sauce
11 - 2 tablespoons unsalted butter
12 - 1 cup heavy cream
13 - 1 cup freshly grated Parmesan cheese
14 - 1/4 teaspoon ground nutmeg
15 - Salt and pepper to taste
→ Garnish
16 - 2 tablespoons chopped fresh parsley
17 - Extra Parmesan cheese for serving
# How-To:
01 - Cook pasta according to package instructions in salted boiling water until al dente. Drain, reserving 1/2 cup pasta water.
02 - Pat chicken breasts dry and season both sides with Cajun seasoning, salt, and pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes per side until golden brown and cooked through. Transfer to a plate and let rest for 5 minutes, then slice thinly.
04 - In the same skillet, add bell peppers and red onion. Sauté for 3–4 minutes until just softened. Add garlic and sauté for another 30 seconds.
05 - Reduce heat to medium. Add butter to the skillet; once melted, stir in heavy cream. Simmer for 2 minutes, then whisk in Parmesan cheese and nutmeg until smooth. Season with salt and pepper to taste.
06 - Toss cooked pasta with sauce and vegetables. Add reserved pasta water as needed to reach desired creaminess. Top with sliced chicken. Garnish with chopped parsley and extra Parmesan cheese. Serve immediately.
# Expert Tips:
01 -
- The spicy Cajun kick cuts through rich Alfredo sauce in the most perfect way
- Ready in 40 minutes but tastes like something that simmered all day
02 -
- Never skip resting the chicken after cooking or all those juices will end up on your cutting board instead of in your meat
- Add pasta water a tablespoon at a time until you reach the right consistency, the sauce should coat each strand nicely
03 -
- Get everything prepped before you start cooking, this comes together fast once you hit the stove
- Warm your serving bowls in the oven for five minutes to keep the pasta hot longer