Cajun Chicken Alfredo Peppers

The first time I made Cajun Chicken Alfredo, I accidentally dumped too much Cajun seasoning on the chicken, sweating through the entire cooking process while my husband watched with concerned amusement. We ended up drinking three glasses of milk with dinner, but something about that spicy-creamy combination had us both going back for seconds. I have since learned to measure properly, though I still keep a glass of milk nearby just in case. The balance of heat and cream became one of those weeknight traditions I cannot seem to quit.

Last winter, my sister came over after a terrible day at work, and I put this pasta in front of her without saying a word. She took one bite, closed her eyes, and finally started breathing again. Sometimes food is just food, and sometimes it is a hug that happens to include carbohydrates and perfectly cooked chicken.

Ingredients

• 2 large boneless skinless chicken breasts: Pat them completely dry before seasoning or the spices will not stick properly
• 1 tbsp Cajun seasoning: Homemade blends work best but store bought will do in a pinch
• 1/2 tsp salt and 1/4 tsp black pepper: The Cajun seasoning already has salt so go easy here
• 1 tbsp olive oil: Use something with a high smoke point since we are cooking over medium high heat
• 1 red bell pepper and 1 yellow bell pepper, sliced: The different colors make the dish pop and add slightly different sweetness levels
• 1 small red onion, thinly sliced: Red onion has a milder bite that works beautifully with the cream sauce
• 2 cloves garlic, minced: Fresh garlic makes a huge difference here, do not use the jarred stuff
• 350 g (12 oz) fettuccine or penne pasta: Fettuccine holds sauce better but penne is easier to eat
• 2 tbsp unsalted butter: Unsalted lets you control the sodium level since Parmesan is already salty
• 1 cup heavy cream: Do not try to substitute with milk, it will not give you that velvety texture
• 1 cup freshly grated Parmesan cheese: Buy a wedge and grate it yourself, the pre shredded stuff has anti caking agents that make sauce grainy
• 1/4 tsp ground nutmeg: Just a tiny pinch adds depth that makes people wonder what your secret is
• Salt and pepper, to taste: Wait until the end to adjust, the cheese and seasoning add plenty of salt already
• 2 tbsp chopped fresh parsley: This adds a fresh pop of color and cuts through some of the richness
• Extra Parmesan cheese, for serving: Because there is no such thing as too much cheese on pasta

Instructions

Cook the pasta:

Boil salted water and cook pasta until al dente, then drain but save 1/2 cup of that starchy pasta water before you forget.

Season the chicken:

Pat those chicken breasts completely dry with paper towels, then rub them down with Cajun seasoning, salt, and pepper on both sides.

Sear the chicken:

Heat olive oil in a large skillet over medium high heat and cook chicken for 5 to 6 minutes per side until golden and the internal temp hits 165 degrees F.

Rest and slice:

Move the chicken to a plate and let it rest for 5 minutes so the juices redistribute, then slice it thinly against the grain.

Sauté the vegetables:

In the same skillet, toss in the bell peppers and onion, cooking for 3 to 4 minutes until softened, then add garlic for 30 seconds until fragrant.

Build the sauce:

Turn the heat down to medium, melt the butter, stir in the cream and let it simmer for 2 minutes, then whisk in the Parmesan and nutmeg until smooth.

Bring it together:

Toss the pasta with the sauce and vegetables, adding that reserved pasta water if it needs help getting creamy.

Finish and serve:

Pile everything into bowls, top with sliced chicken, sprinkle with parsley and extra Parmesan, and get it on the table while it is hot.

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This recipe became my go to dinner the year we moved into our new house and the kitchen was the only unpacked room. We ate it on cardboard boxes with mismatched forks, and somehow that made it taste even better.

Getting The Right Spice Level

Cajun seasoning blends vary wildly between brands, so taste yours before you start cooking. Some are heavy on heat while others lean more into the herbs and garlic. If you are sensitive to spice, start with half the amount and add more as you go. You can always kick it up, but you cannot take it back.

Making It Your Own

Sometimes I swap in spinach or broccoli for the peppers just to use up whatever is in the crisper drawer. The sauce is forgiving enough that it works with almost any vegetable you throw at it. Shrimp also cooks faster than chicken if you are in a serious hurry, just add them during the last two minutes of simmering the sauce.

Serving Suggestions

A crisp white wine like Sauvignon Blanc cuts through the richness beautifully, though an ice cold beer works just as well. I like serving this with a simple green salad dressed in lemon vinaigrette to balance out the heaviness. crusty bread is never a bad idea for soaking up any extra sauce.

• Let leftovers cool completely before storing, or the sauce will separate and get weird in the fridge
• When reheating, add a splash of cream or milk to bring the sauce back to life
• This dish does not freeze well because dairy sauces tend to break when thawed

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Hope this recipe finds its way into your regular rotation. Sometimes the best dinners are the ones that come together on a Tuesday night and make everything feel a little less chaotic.

Recipe FAQs

→ What type of chicken is best for this dish?

Boneless, skinless chicken breasts work well as they cook evenly and can absorb the Cajun seasoning effectively.

→ Can I use different pasta shapes?

Yes, fettuccine or penne pasta both complement the creamy sauce nicely, but any sturdy pasta shape will hold the sauce well.

→ How can I add more heat to the dish?

Adding a pinch of cayenne pepper to the seasoning or sauce will increase the spiciness without overpowering the flavors.

→ Are there suitable substitutions for the bell peppers?

Other vegetables like zucchini or mushrooms can be used if you prefer different textures or flavors alongside the chicken.

→ What is the best way to achieve a creamy sauce consistency?

Using reserved pasta water helps to adjust the sauce, ensuring it coats the pasta smoothly while maintaining richness without thinning too much.