Best 12 Cajun Chicken Alfredo Recipes

CAJUN CHICKEN ALFREDO

Steps:

• Preheat the oven to 350 degrees F.
• Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.
• In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
• When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.
• Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.

CAJUN CHICKEN ALFREDO RECIPE BY TASTY

Steps:

• Heat oil in a large pot over high heat. Cook the garlic, sausage, and chicken until garlic starts to brown and the chicken is no longer pink.
• Sprinkle over the Cajun seasoning and stir to evenly coat the sausage and chicken.
• Add the cream, and bring to a boil.
• Add the pasta, stirring until evenly mixed.
• To finish, add parmesan and parsley, stirring until cheese melts and pasta is coated with a thick sauce.
• Serve.
• Enjoy!

ONE-POT CAJUN CHICKEN AND SAUSAGE ALFREDO PASTA

Steps:

• Season chicken with salt and pepper. Heat olive oil in a large, covered cooking pot over medium-high heat. Brown chicken in the hot oil, 5 to 7 minutes.
• Add sausage to the pot and continue to cook until lightly browned, about 5 minutes more. Stir in garlic and cook for about 2 minutes. Add chicken broth, heavy cream, pasta, and Cajun seasoning. Stir together and bring to a simmer over medium-high heat, about 5 minutes.
• Reduce heat to low, cover the pot, and cook until pasta is tender, 15 to 20 minutes.
• Remove the pot from heat and stir in Parmesan cheese. Stir in chopped parsley and sprinkle with additional Cajun seasoning if desired.

CAJUN CHICKEN ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Season chicken breasts with 1 teaspoon Creole seasoning.
• Heat oil in a large skillet over medium-high heat. Add chicken; cook and stir until no longer pink in the center, about 7 minutes. Transfer to a plate. Cook and stir onion, red bell pepper, and green bell pepper in the same skillet until tender, 6 to 7 minutes. Return chicken to the skillet.
• Pour Alfredo sauce into the skillet; add remaining 1 teaspoon Creole seasoning. Reduce heat to low; cook and stir until sauce is heated through, 3 to 5 minutes.
• Serve chicken and sauce over bow-tie pasta. Garnish with Parmesan cheese.

CAJUN CHICKEN ALFREDO PASTA

Steps:

• Prepare noodles according to package directions and set aside.
• Trim chicken breasts of fat and cut into bite sized pieces. (If doing restaurant style you may prefer to leave the breasts whole or cut into strips, up to you).
• Saute chicken in butter. If you are doing restaurant style us only 1-2 tbsp of butter, reserving the rest.
• Add cajun seasoning to chicken while it sautes, adding the ingredients to taste, you can always add more later.
• For family style, once chicken is cooked, stir in half and half or cream and cheeses. Bring to a low boil and stir until melted and creamy. Toss with pasta and serve!
• For restaurant style, melt remaining butter in a medium sauce pan, add half and half or cream. Melt in cheeses, stir to combine. Toss with pasta and place chicken on top.

CAJUN FETTUCCINE ALFREDO WITH CHICKEN & SHRIMP

Steps:

• 1. Cook pasta according to package directions. Rinse, drain and set aside.
• 2. Melt 1 T. butter in a large, deep skillet. Add sausage, mushrooms, onions and peppers. Saute until tender and sausage is browned. Add minced garlic and saute thirty seconds more. Remove from pan. Set aside.
• 3. Sprinkle Cajun seasoning over shrimp. Melt remaining butter into pan and add shrimp to the pan. Saute over medium high heat until shrimp are pink and fully cooked. Set shrimp aside.
• 4. Mix half & half with flour using a fork until smooth and no lumps. Add half & half mixture, parmesan cheese and tomato sauce to the pan. Stir until nicely thickened sauce. Add salt, pepper and cajun seasoning to taste.
• 5. Add pasta, veggies, sausage & veggies, shrimp and chicken to the pan. Toss gently with sauce until thoroughly combined.
• 6. Salt and pepper to taste.
• 7. Spoon into a pasta bowl, top with fresh basil leaves, diced tomato and fresh chopped parsley. Sprinkle with a bit more fresh parmesan if desired.

FIERY CAJUN SHRIMP ALFREDO (CAN SUB CHICKEN)

Steps:

• For Emeril's Essence: Combine thoroughly all ingredients together. Makes 2/3 cup. Set aside. Six tablespoons needed for recipe, divided.
• Place the shrimp and 3 tablespoons Essence (I used less) in a large resealable plastic bag and shake. Place the bag in the refrigerator while you prepare the sauce. (To control some of the heat, use less than the 3 tablespoons specified. It can always be sprinkled on afterwards.).
• Heat a deep 3-quart skillet over medium-high heat. Add 1 tablespoon olive oil and the andouille sausage. Saute sausage for 2 minutes, stirring often. Add onions and saute for 2 minutes. Add crushed red pepper flakes (may want to use less) and garlic and cook 1 minute. Add Worcestershire sauce.
• In the meantime, cook the pasta in boiling salted water according to package instructions.
• To the skillet, add cream, milk, remaining 3 tablespoon Essence (or less), black pepper, chili powder and salt, if additional salt is needed. Stir to a consistent color. Add butter and stir until melted. Stir in Parmigiano cheese until melted. Lower heat to a simmer.
• Heat the remaining olive oil in another large skillet over high heat and add the shrimp. Saute shrimp for 1 to 2 minutes per side or until they just start to turn pink.
• Add the cooked and drained pasta to the first skillet with Alfredo. Stir to combine and blend flavors, about 1 minute. Place into a large pasta bowl and top with shrimp.
• Sprinkle with parsley.

CAJUN CHICKEN ALFREDO

Steps:

• Preheat the oven to 350 degrees F.
• Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.
• In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
• When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.
• Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.

CROCK POT CAJUN CHICKEN ALFREDO

Steps:

• Coat the chicken in the Cajun seasoning and throw everything in the crock pot on low for 4-5 hours. (I find it best to heat the cream cheese in the microwave for 30 seconds and then mix the soups with the cream cheese).
• Add the Parmesan cheese an hour before serving. Linguini noodles are my favorite pasta to use with this dish, but any pasta will do. Hope you enjoy as much as we do!

CAJUN CHICKEN SHRIMP BROCCOLI ALFREDO RECIPE - (4.2/5)

Steps:

• Cut chicken into bite sized pieces. Slightly moisten shrimp/chicken with water. Shake chicken/shrimp and cajun seasoning in container until thoroughly coated. Cook pasta following directions. In large skillet, sautee in 2 tbsp butter, over medium heat, turning when necessary. When half-way done, combine heavy cream, 2 tbsp butter, and remaining seasonings in pot over medium heat, stirring occasionally. Cook broccoli according to directions. When cream mixture begins to bubble, lower heat and add cheese to taste. Combine cooked pasta, sauce, broccoli and chicken and toss.

SLOW COOKER CAJUN CHICKEN ALFREDO

Steps:

• 1. Place chicken in the bottom of the slow cooker
• 2. Cover the chicken with the Cajun seasoning
• 3. Add the remaining ingredients except the penne noodles
• 4. Cook on high
• 5. After about 2.5 hours check the chicken. If it is cooked, shred the chicken and add the penne noodles.
• 6. Once the noodles are fully cooked, about 30 minutes, add Parmesan cheese and serve.

CAJUN ALFREDO CHICKEN- LOW CARB

Steps:

• 1. Preheat oven to 375 degrees. Rinse chicken and pat dry. Coat each side of the breasts with Cajun seasoning.
• 2. Heat butter in a large oven-proof skillet over medium- high heat. Sauté breasts for 3 minutes on each side. When you flip the breasts, tilt pan slightly and spoon some of the butter over chicken several times. Place in the oven and bake for 25-30 minutes, or until chicken is cooked through and no longer pink.
• 3. While chicken is cooking, chop broccoli and cook. I microwaved it on high for 4 minutes. Microwave ovens vary, so just keep an eye on it to make sure it doesn't get overcooked. Seed and dice tomatoes, and slice the green onion.
• 4. Remove chicken breasts from the oven, and let rest for 10 minutes. Slice and place on plates. Note: Chicken will be blackened (not burnt). Top each breast with half of the broccoli. Heat alfredo sauce in a glass measuring cup in the microwave on high for 25-30 seconds. Drizzle half of the sauce over each breast. Top each with half of the tomato and onion, and serve. * I used Bobby Webb's Cajun Spice Mix. Here's the link to the recipe: https://www.justapinch.com/recipes/sauce-spread/marinade/cajun-spice-mix.html?p=1 (omit sugar if on low carb diet) ** After reading all the labels on different Alfredo sauces, I decided that Bertolli was the lowest in carbs, with only 2 carbs in 1/4 cup.