Cajun Chicken Alfredo Pasta
This Cajun Chicken Alfredo Pasta combines tender Cajun-seasoned chicken, creamy homemade Alfredo sauce, penne pasta, fresh tomatoes, and parsley for an easy and flavorful weeknight dinner.
Ingredients
For the Chicken
- 1 tbsp olive oil
- 1 pound chicken breast, diced into 1-inch cubes
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp cajun seasoning
For the Pasta
- 12 ounces penne pasta
For the Alfredo Sauce
- 2 tbsp salted butter
- 6 cloves minced garlic
- 1 tbsp all purpose flour
- 1/2 tsp salt
- 1 tsp cajun seasoning
- 2 cups heavy whipping cream
- 1 cup parmesan cheese
For Topping
- 1/2 cup diced tomatoes
- fresh parsley, chopped
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the diced chicken along with the salt, black pepper, and Cajun seasoning.
- Cook until the chicken is golden brown and fully cooked through, stirring occasionally.
- Remove the chicken from the skillet and set aside.
- Bring a large pot of salted water to a boil.
- Cook the penne pasta according to package directions, about 10 minutes, until al dente.
- While the pasta cooks, return the skillet to medium-low heat.
- Add the butter and allow it to melt.
- Stir in the minced garlic and cook for about 1 minute, until fragrant.
- Add the flour, salt, black pepper, and Cajun seasoning. Whisk continuously until a thick golden paste forms.
- Slowly pour in the heavy cream while whisking constantly to prevent lumps from forming.
- Allow the sauce to cook for about 3-4 minutes over a low simmer, whisking frequently. Do not allow the sauce to boil.
- Stir in the freshly grated Parmesan cheese and remove the skillet from the heat.
- Mix until the cheese is completely melted and the sauce is smooth and creamy.
- Add the cooked chicken and drained pasta to the Alfredo sauce.
- Toss until everything is evenly coated.
- Top with diced tomatoes and fresh parsley before serving.