Cajun Chicken Alfredo Peppers (Printable Version)
Spiced chicken and sweet bell peppers blend with creamy Alfredo sauce over fettuccine noodles.
# What You Need:
→ For the Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon Cajun seasoning
03 - 1 tablespoon olive oil
→ For the Pasta
04 - 12 oz. fettuccine pasta
05 - Salt, for pasta water
→ For the Vegetables
06 - 1 red bell pepper, thinly sliced
07 - 1 yellow bell pepper, thinly sliced
08 - 1 green bell pepper, thinly sliced
09 - 2 cloves garlic, minced
→ For the Alfredo Sauce
10 - 2 tablespoons unsalted butter
11 - 1 cup heavy cream
12 - 3/4 cup freshly grated Parmesan cheese
13 - 1/2 teaspoon black pepper
14 - 1/4 teaspoon salt
15 - 1/4 teaspoon smoked paprika
→ Garnish
16 - 2 tablespoons chopped fresh parsley
17 - Extra grated Parmesan cheese
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
02 - Pat the chicken breasts dry and coat them evenly with Cajun seasoning. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5–6 minutes per side, or until cooked through and golden brown. Transfer to a plate and let rest for 5 minutes, then slice into strips.
03 - In the same skillet, add butter and melt over medium heat. Add the sliced bell peppers and sauté for 3–4 minutes until slightly softened. Add the minced garlic and cook for 1 minute more.
04 - Pour in the heavy cream, scraping up any browned bits. Bring to a gentle simmer and cook for 2–3 minutes until slightly thickened.
05 - Lower the heat and stir in the Parmesan cheese, black pepper, salt, and smoked paprika. Stir until the cheese is melted and the sauce is smooth.
06 - Add the cooked pasta, tossing to coat. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
07 - Add the sliced Cajun chicken to the skillet and toss gently to combine. Serve immediately, garnished with chopped parsley and extra Parmesan.
# Expert Tips:
01 -
- The way the heat from Cajun seasoning balances with cool cream sauce is absolute magic
- This comes together in under 45 minutes but tastes like a restaurant dish that costs twice as much
02 -
- Never add cheese to violently boiling cream or it will separate into an oily mess
- Letting chicken rest before slicing keeps all those juices inside instead of on your cutting board
03 -
- Saving that pasta water is non-negotiable, its liquid gold for fixing too-thick sauce
- If the sauce breaks, whisk in a tiny splash of cold cream and it comes back together