Cajun chicken Alfredo peppers (Printable View)
Spicy chicken with sautéed peppers in a creamy Alfredo sauce delivers bold and comforting flavors.
# Ingredient List:
→ Chicken & Seasoning
01 - 2 large boneless, skinless chicken breasts
02 - 1 tbsp Cajun seasoning
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 1 tbsp olive oil
→ Vegetables
06 - 1 red bell pepper, sliced
07 - 1 yellow bell pepper, sliced
08 - 1 small red onion, thinly sliced
09 - 2 cloves garlic, minced
→ Pasta
10 - 12 oz fettuccine or penne pasta
→ Alfredo Sauce
11 - 2 tbsp unsalted butter
12 - 1 cup heavy cream
13 - 1 cup freshly grated Parmesan cheese
14 - 1/4 tsp ground nutmeg
15 - Salt and pepper, to taste
→ Garnish
16 - 2 tbsp chopped fresh parsley
17 - Extra Parmesan cheese, for serving
# How to Prepare:
01 - Cook pasta in salted boiling water until al dente. Drain and reserve 1/2 cup pasta water.
02 - Pat chicken breasts dry and coat both sides with Cajun seasoning, salt, and pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Cook chicken 5–6 minutes per side until golden and cooked through. Rest for 5 minutes, then slice thinly.
04 - In the same skillet, cook bell peppers and red onion for 3–4 minutes until softened. Add garlic and cook 30 seconds more.
05 - Reduce heat to medium. Melt butter, stir in heavy cream, and simmer 2 minutes. Whisk in Parmesan and nutmeg until smooth. Season to taste.
06 - Toss pasta with sauce and vegetables, adding pasta water as needed. Top with sliced chicken, parsley, and extra Parmesan.
# Expert Suggestions:
01 -
- The Cajun crust on the chicken creates incredible texture that you never get in regular Alfredo dishes
- Everything cooks in one skillet so cleanup happens while you eat instead of taking forever after
02 -
- The sauce thickens quickly off the heat so have everything ready before you start making it
- Reserving pasta water is not optional because it is the secret to restaurant style consistency
03 -
- Slice the chicken against the grain so every bite stays tender instead of getting chewy
- Use freshly ground nutmeg because pre ground loses its subtle warming flavor after a few months