Cajun Chicken Alfredo with Linguine
This Cajun chicken Alfredo is creamy, spicy, and cheesy, combining seared chicken strips with a rich Parmesan cream sauce and warm linguine. Ready in about 25 minutes, it makes a quick, satisfying weeknight dinner.
Ingredients
- 8 ounces linguine pasta cooked and kept warm
- 1 lb chicken breast defrosted, raw and cut into strips
- 1 tablespoon oil
- 2 teaspoons Cajun or Adobo seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon basil
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/2 cup heavy whipping cream
- 1/4 cup shredded Parmesan cheese
- 1/4 teaspoon smoked paprika optional
- green onions chopped, optional
- sun-dried tomatoes optional - I used half a 7 oz jar of the sun dried tomatoes. I don't know if a 3.5 oz jar exists. I drained the oil and then tossed in the tomatoes after the chicken was made.
Instructions
- Prepare the linguine according to package instructions, drain, and keep warm.
- Heat 1 tablespoon oil in a cast iron pan or skillet over medium heat. Lightly season the chicken strips with salt and pepper to taste.
- Add the chicken strips to the skillet and cook over medium heat, searing on both sides until cooked through, about 5-7 minutes.
- Sprinkle 2 teaspoons Cajun or Adobo seasoning, 1/2 teaspoon basil, 1/4 teaspoon garlic powder, and 1/4 teaspoon pepper over the chicken and stir to coat.
- Stir in 1/2 cup heavy whipping cream and 1/4 cup shredded Parmesan cheese and cook, stirring, for 2-3 minutes until the sauce is heated and slightly thickened.
- Place the cooked chicken and Alfredo sauce on top of the warm linguine.
- Top with additional Parmesan cheese and chopped green onions if desired.
- To evenly coat the pasta and prevent sauce from pooling on the plate, pour the chicken and sauce into a bowl with the linguine and toss gently before plating.
Notes
Notes
See full post to see pasta, sauce, and protein variations