Cajun Chicken Pasta
Cajun Chicken Pasta made with homemade Alfredo sauce, broccoli, and Parmesan takes less than 30 minutes to make. The cajun seasoning can be spicy or just a little kick if you prefer.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
- 4 oz fettuccini pasta
- 6 tbsp butter
- 1 cup heavy cream
- 1 tsp garlic, minced
- 2 cups Parmesean, freshly grated
- 1 tbsp cornstarch
- 2 chicken breast
- 3 tbsp cajun seasoning
- 2 tbsp butter
- 3 cups broccoli, cut into florets red and green peppers, mushrooms, and green onions are also great additions
Pound chicken to about 1/2 inch thick. Liberally season on both sides with cajun seasoning. The more seasoning you use, the spicier the chicken will be.
In a large pot, cook fettuccini pasta as directed and drain. Set aside.
* See Note for alternative if you don't have a steamer. In a large pot, add an inch of water and bring to a rolling boil. Place a steamer basket inside the pot and add the broccoli. Cover , turn the heat down to a medium-low and cook for 6-10 minutes, until the broccoli is tender.
Melt 2 tbsp butter in a cast iron skillet over medium-high heat for 2-3 minutes per side, or until dark brown-black on the outside and cooked throughout, but not dry. The skillet may smoke quite a bit, and that's fine.
In a large, deep skillet over medium heat, melt 6 tbsp of butter. Slowly add in the cream and stir until well combined. Stir occassionally and bring to a bubble boil, about 5 minutes. Add salt and pepper. Add in parmesean cheese, 1/2 cup at a time and stir until creamy. Reduce heat.
In a small bowl, add 1/4 cup of cream sauce and cornstarch. Mix until smooth and without lumps. Add cornstarch mixture into sauce and stir until well combined.
Mix noodles into sauce. Plate with broccoli and chicken on top.
Serving: 2cups | Calories: 980kcal | Carbohydrates: 51g | Protein: 45g | Fat: 45g | Saturated Fat: 22g | Sodium: 1005mg | Potassium: 1200mg | Sugar: 4g | Iron: 0.7mg