Cajun Chicken Pasta in Sun-Dried tomato Alfredo Sauce
This creamy and robust Cajun chicken pasta is melt-in-your-mouth delicious, and is WAY better and WAY healthier than anything you will find in a restaurant!
Cajun Pasta Ingredients
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8 oz. fettuccine noodles
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2 tablespoons olive oil
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4 boneless, skinless chicken breasts
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2 teaspoons Cajun seasoning
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2/3 cup red bell pepper, thinly sliced
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2/3 cup yellow or orange bell pepper, thinly sliced
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1/3 cup red or yellow onion, thinly sliced
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Yield: 4 servings
Sun-Dried Tomato Alfredo Sauce Ingredients
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2 tablespoon oil from sun-dried tomato jar
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1/3 cup sun-dried tomato halves, drained and chopped
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3 cloves garlic, minced
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1.5 tablespoons all-purpose flour
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1.5 cups low-sodium chicken broth
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1 cup milk
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2/3 tablespoon cornstarch
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2/3 tablespoon tomato paste
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1 teaspoon Cajun seasoning
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1/2 teaspoon each - salt and pepper
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1.5 oz cream cheese
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1/2 cup Parmesan cheese
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1/2 cup mozzarella, shredded
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Fresh lime juice for garnish
Directions
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Cook fettuccini in salted water according to package directions just until al dente. Reserve 1/3 cup of pasta water, then drain and set aside.
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Chicken: In a small bowl, mix 2 teaspoons Cajun seasoning with 1 tablespoon olive oil and rum evenly all over chicken breasts. Let chicken sit while you slice your veggies.
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Heat one tablespoon olive oil in a large nonstick skillet over medium-high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for 5-7 more minutes (depending on chicken thickness) until chicken is cooked through. Remove and let rest for 5 minutes before slicing.
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Peppers: Add 2 tablespoons olive oil to remaining oil in pan over medium-high heat. Add peppers, onions, and 1 teaspoon of Cajun seasoning, and sauté for 1-2 minutes. Remove to a plate and rest.
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Sun-Dried Tomato Alfredo: Wipe out the skillet and heat 2 tablespoons sun-dried tomato oil over medium heat. Add sun-dried tomatoes and garlic and sauté for 2 minutes. Sprinkle in flour and continue to cook for 2 more minutes, stirring constantly.
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Turn heat to low and stir in chicken broth. Whisk in cornstarch and milk to pan along with tomato paste, 1 teaspoon Cajun seasoning, salt and pepper. Bring sauce to a simmer and continue to cook and stir until sauce is thickened (but not overly thick), approximately 5 minutes.
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Reduce heat to low and stir in cream cheese until melted, followed by Parmesan cheese until melted and finally whisk in mozzarella until melted. Add pasta, peppers and toss evenly to coat, adding the desired amount of reserved pasta water a little at a time to reach desired consistency. Top pasta with chicken or toss chicken with pasta.
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Garnish servings with plenty of fresh lime juice, salt and pepper, parsley and cayenne if desired. Enjoy!