Cajun Chicken Alfredo Peppers (Printable)

Spicy Cajun chicken paired with bell peppers in a creamy Alfredo sauce for a savory meal.

# What You Need:

→ Chicken & Seasoning

01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon Cajun seasoning
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1 tablespoon 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 ounces fettuccine or penne pasta

→ Alfredo Sauce

11 - 2 tablespoons unsalted butter
12 - 1 cup heavy cream
13 - 1 cup freshly grated Parmesan cheese
14 - 1/4 teaspoon ground nutmeg
15 - Salt and pepper to taste

→ Garnish

16 - 2 tablespoons chopped fresh parsley
17 - Extra Parmesan cheese for serving

# How to Make It:

01 - Cook pasta according to package instructions in salted boiling water until al dente. Drain, reserving 1/2 cup of pasta water.
02 - Pat chicken breasts dry and season both sides with Cajun seasoning, salt, and pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden brown and cooked through. Transfer to a plate and let rest for 5 minutes, then slice thinly.
04 - In the same skillet, add bell peppers and red onion. Sauté for 3-4 minutes until just softened. Add garlic and sauté for another 30 seconds.
05 - Reduce heat to medium. Add butter to the skillet; once melted, stir in heavy cream. Simmer for 2 minutes, then whisk in Parmesan cheese and nutmeg until smooth. Season with salt and pepper to taste.
06 - Toss the cooked pasta with the sauce and vegetables. Add reserved pasta water as needed to reach desired creaminess. Top with sliced chicken. Garnish with chopped parsley and extra Parmesan cheese. Serve immediately.

# Expert Tips:

01 -
  • The way the spicy chicken cuts through the rich sauce makes every bite feel exciting
  • It comes together in 40 minutes but tastes like something from a restaurant
  • The colorful peppers make it look like you put way more effort in than you actually did
02 -
  • Pasta water is liquid gold, so do not dump it down the drain until you are sure your sauce is the right consistency
  • If your sauce breaks or gets too thick, a splash of that hot pasta water will bring it back to life every single time
  • The chicken will keep cooking while it rests, so pull it from the heat when it hits 160 degrees, not 165
03 -
  • Grate your Parmesan from a wedge, the pre shredded cheese has cellulose that prevents it from melting smoothly
  • Room temperature cream incorporates into the sauce much faster than cold cream straight from the fridge

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