Cajun Chicken Alfredo Bell (Print Version)
Spicy Cajun chicken with bell peppers and a creamy Alfredo sauce served over fettuccine noodles.
# What You’ll Need:
→ For the Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon Cajun seasoning
03 - 1 tablespoon olive oil
→ For the Pasta
04 - 12 oz. fettuccine pasta
05 - Salt, for pasta water
→ For the Vegetables
06 - 1 red bell pepper, thinly sliced
07 - 1 yellow bell pepper, thinly sliced
08 - 1 green bell pepper, thinly sliced
09 - 2 cloves garlic, minced
→ For the Alfredo Sauce
10 - 2 tablespoons unsalted butter
11 - 1 cup heavy cream
12 - 3/4 cup freshly grated Parmesan cheese
13 - 1/2 teaspoon black pepper
14 - 1/4 teaspoon salt
15 - 1/4 teaspoon smoked paprika
→ Garnish
16 - 2 tablespoons chopped fresh parsley
17 - Extra grated Parmesan cheese
# Steps:
01 - Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
02 - Pat the chicken breasts dry and coat them evenly with Cajun seasoning on all sides.
03 - Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5–6 minutes per side, or until cooked through and golden brown. Transfer to a plate and let rest for 5 minutes, then slice into strips.
04 - In the same skillet, add butter and melt over medium heat. Add the sliced bell peppers and sauté for 3–4 minutes until slightly softened. Add the minced garlic and cook for 1 minute more.
05 - Pour in the heavy cream, scraping up any browned bits from the bottom of the skillet. Bring to a gentle simmer and cook for 2–3 minutes until slightly thickened.
06 - Lower the heat and stir in the Parmesan cheese, black pepper, salt, and smoked paprika. Stir constantly until the cheese is completely melted and the sauce is smooth and creamy.
07 - Add the cooked pasta to the skillet, tossing to coat evenly. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
08 - Add the sliced Cajun chicken to the skillet and toss gently to combine. Serve immediately, garnished with chopped parsley and extra Parmesan cheese.
# Expert Tips:
01 -
- The sweet bell peppers cut through the rich cream sauce in the most brilliant way
- Its the kind of dinner that makes people pause and ask what you put in it
02 -
- Save that pasta water even if you think you won't need it it rescues tight sauces every time
- Let the chicken rest for those full 5 minutes or all the juices run out onto your cutting board
03 -
- Grate your own cheese it makes a huge difference in how smoothly the sauce comes together
- Don't rush the pepper step they need a few minutes to develop some sweetness