Cajun Chicken Alfredo Pasta

5 from 2 votes

A quick and easy Cajun Chicken Alfredo Pasta Recipe with juicy, pan-seared chicken, sautéed bell peppers and onion, and a creamy, Cajun Alfredo sauce.

Prep Time10

Cook Time25

Total Time35

Course: Dinner, Main Course

Cuisine: American, Cajun

Keyword: Cajun Chicken Alfredo Pasta

Servings:

Calories: 487kcal

Author: Kelly Anthony

Ingredients

3 tablespoons avocado or canola oil, separated
1 pound boneless, skinless chicken breasts
1 tablespoon + ½ teaspoon Cajun seasoning, separated
½ green bell pepper seeded and sliced into ¼" strips
½ red bell pepper seeded and sliced into ¼" strips
½ yellow onion sliced into ¼" strips
2 cloves garlic minced
2 tablespoons all-purpose flour
2 ½ cups half and half
⅓ cup grated Parmesan cheese
1 ½ teaspoon Kosher salt
¾ package (about 9 ounces) Fettuccini, Penne, or Rigatoni pasta cooked according to package directions
2 Roma tomatoes seeded and chopped
4 green onion sliced

Instructions

Place the chicken between 2 sheets of wax paper or in a gallon-sized ziptop bag with the air pressed out of it and sealed. Use a rolling pin or the flat side of meat pounder to pound out the chicken so that it is an even thickness of about a ½".
Transfer the chicken to a work surface and pat dry with paper towels. Drizzle with 1 tablespoon of oil and rub all over. Then, sprinkle with 1 tablespoon of Cajun or Blackened seasoning and rub all over to adhere. Do not touch your eyes and take care to wash your hands.
Add the oil to a large sauté pan over medium-high heat and bring to temperature. Add the chicken breasts and cook for about 5-6 minutes. Then, turn and cook for about 3-4 minutes more. Set aside until cool enough to handle.
Reduce the heat to medium and add the remaining 2 tablespoons of oil to the pan. Add the diced peppers and onions and cook for about 8 minutes, stirring often. Add the garlic and cook for about 1 minute more.
Sprinkle the flour over the softened vegetables and stir to coat. Add the half and half one big splash at a time, stirring until smooth after each addition.
Reduce the heat as necessary to maintain a simmer, and simmer for about 5 minutes, until slightly thickened. Stir in the Parmesan cheese, as well as ½ teaspoon Cajun seasoning and the salt. Remove from the heat.
Slice the chicken into ½"-thick strips, add to the sauce. Serve over pasta, and garnish with fresh diced tomatoes and sliced green onions, if desired.

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