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.
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 1/2".
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 1/2 teaspoon Cajun seasoning and the salt. Remove from the heat.
Slice the chicken into 1/2"-thick strips, add to the sauce. Serve over pasta, and garnish with fresh diced tomatoes and sliced green onions, if desired.
The Anthony Kitchen