This Cajun Chicken Alfredo has it all wrapped up! It creamy, it’s got a hint of spice, and it’s just downright delicious. A great mid week family dinner that will keep you going back for more!
Apologies once again for not having much new content lately. I am hoping to get my mojo back at some point before the end of 2019! I know, it’s somehow March already. And a week into it at that.
Please send inspiration!
With that being said, I do have a new dish here today and it’s a delicious one and worth the wait, I hope.
Last summer, I stumbled upon Homemade Cajun Seasoning. I know, many of you are probably wondering if I have been living under a rock all these years. I know!
It’s just not a seasoning I used or was familiar with much. Then one day I was looking at new (or at least new to me) seasonings for chicken kebabs, and this one popped up. I made it and fell it love with it straight away. I have used it in so many dishes to date and it never ever disappoints. It seems to be a crowd pleaser in this house so I keep coming up new uses for the stuff.
This time around it was for this Cajun Chicken Alfredo. Since everyone at our place loves Chicken Alfredo, I thought I would spiced it up a bit by adding the Cajun seasoning. And it was a hit! I’ve made it several times now and each time around the plates are practically licked clean.
I hope you all love it as much as well do. So, let’s take a look!
Notes about the pasta
- I cooked the chicken first and set them aside.
- Then in the same pan I did the bacon and then chopped that and set it aside. These two ingredients are quite fine to sit around for a few minutes while you prepare the rest of the recipe.
- After I did that, I made the sauce and got the pasta going. Then, as you will see in the recipe below, put it all together. Easy peasy.
- And as usual, pasta is best served fresh. I would even go so far as to say only make this when you are about to serve and eat it. I have made this dish a few times now and both times ate it fresh and then leftover. Let’s just say the leftovers were probably best left in the fridge. But because I try my hardest not to waste food, we ate the leftovers reheated. It was okay. But let me just tell you fresh out of the pan, it’s delicious!
And if you love this dish, check out my Lemon Cream and Spaghetti Shrimp dish!
More Cajun Recipes
Cajun Dry Rub Chicken Wings
Cajun Shrimp Alfredo
Homemade Cajun Seasoning
Cajun Chicken Alfredo
Ingredients
- 2 Chicken breast flattened to about 1 inch thickness
- 4 strips bacon
- 8 oz tagliatelle pasta
- 1 Cup parmesan cheese grated
- 1 Cup cream
- 2 Tablespoons plus 1 Teaspoon Cajun seasoning
- 2 Tablespoons olive oil
- 2 cloves Garlic crushed
- 1 Teaspoon salt
- 1 Teaspoon pepper
- Fresh chopped basil
- 2 Tablespoons butter
- 2-3 Ladles of reserved pasta water
Instructions
- Coat the chicken both sides with two tablespoons of the Cajun seasoning.
- In a large skillet set over medium heat, add the olive oil and garlic. Stir for about 10 seconds. Add the chicken and cook over a medium heat for around 6 minutes. Flip the chicken over and continue cooking for a further 6 – 7 minutes or until the chicken is cooked through. Remove from pan, transfer to a cutting board and cut the chicken into thick strips. Cover to keep warm.
- In the reserved skillet over medium heat, add the bacon and cook for a few minutes each side. Remove from pan, drain on paper towels and roughly chop.
- Cook pasta in boiling water for 8 minutes. Drain, reserving about 2-3 ladles of the pasta water.
- In the reserved skillet set over medium heat, add the cooking cream until it bubbles, add pasta water, salt, pepper, remaining Cajun seasoning and fresh basil. Stir and let simmer for about a minute. Add the bacon and cheese. Stir well. Add the pasta and butter and stir. Top with chicken.
- Top with extra parmesan and basil to serve if desired. Serve immediately.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks For Stopping By & Hope To See You Soon!
