Spicy Cajun Chicken Alfredo (Print Version)
# Ingredients:
→ Cajun Mix
01 -
0.5 teaspoon salt
02 -
0.5 teaspoon black pepper
03 -
0.5 teaspoon cayenne pepper
04 -
1 teaspoon dried thyme
05 -
1 teaspoon dried oregano
06 -
1 teaspoon onion powder
07 -
1 teaspoon garlic powder
08 -
2 teaspoons paprika
→ Main Stuff
09 -
Black pepper, to taste
10 -
Salt, to taste
11 -
50 grams grated Parmesan cheese
12 -
240 milliliters heavy cream
13 -
2 cloves garlic, minced
14 -
1 green bell pepper, thinly sliced (about 120 grams)
15 -
1 red bell pepper, thinly sliced (about 120 grams)
16 -
1 small onion, finely diced (about 60 grams)
17 -
450 grams boneless, skinless chicken breasts, thinly sliced
18 -
2 tablespoons unsalted butter
19 -
2 tablespoons olive oil
20 -
300 grams penne pasta
→ Toppings (If You Want)
21 -
Extra Parmesan, grated, to sprinkle on top
22 -
Finely chopped fresh parsley for garnish
# Instructions:
01 -
Try it and toss in a bit more salt or pepper if you want. Dish it up in bowls and throw over that chopped parsley and extra Parmesan if you're feeling fancy.
02 -
Slide the cooked chicken back into the pan, dump in your drained penne, and give it a real good mix. Add the Parmesan and let it melt down nice and smooth.
03 -
Pour in the heavy cream, let it start bubbling gently, and keep stirring now and then for about 5 minutes so the whole thing thickens just a touch.
04 -
Drop in that minced garlic and let it sizzle for a minute. Dust over whatever Cajun mix you've got left.
05 -
Use the same skillet to cook up the diced onion with those red and green bell peppers. Let 'em cook around 3-4 minutes so they get soft.
06 -
Cover your chicken slices in about 1.5 teaspoons of the Cajun mix. Heat butter and olive oil in a big skillet on medium-high. Fry the chicken until each bit is browned and totally cooked. Set it aside and keep it warm.
07 -
In a big pot with lots of salty water, cook your penne until it’s just barely tender (check the box directions if you want). Drain it and leave it aside for now.
08 -
Grab a small bowl, toss together the paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne, black pepper, and salt. Set that aside.
# Notes:
01 -
Toast the Cajun spices first in a dry pan if you want them to smell way more awesome.
02 -
If you can, shred your own Parmesan so it melts perfectly into the sauce and tastes best.