Cajun Chicken Alfredo Recipe
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Contributor: |
Contributor: Tena Perryman
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Category: |
Category: |
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Ingredients: |
Ingredients: Cajun Cream Sauce
2 tbsp butter
1/4 cups all-purpose flour
1/2 cups milk
3 cups heavy cream
6 tbsp freshly grated Parmesan cheese
3 tbsp Cajun seasoning, or to taste
For the pasta
4 (6-oz.) boneless chicken breasts
2 tbsp Cajun seasoning, or to taste
4 cups Cajun Cream Sauce
1 1/2 lbs. linguini, cooked, or pasta of your choice
1 cup diced tomatoes
1/4 cups sliced green onions
1/2 cups shredded Parmesan cheese
8 pieces garlic toast
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Directions: |
Directions:To prepare the sauce, melt butter over medium heat. Add all-purpose flour, stirring until blended. Continue stirring for 3 minutes. Remove pan from the heatbsp Add milk and cream and whisk until well-blended. Return pan to medium heat. Heat mixture, stirring frequently until temperature reaches 200° F. The mixture will just begin to bubble up the sides of the pot. When the mixture reaches 200° F, remove from the heat and add the 6 tablespoons of Parmesan and 3 tablespoons of Cajun seasoning.
Sprinkle chicken breasts with the Cajun seasoning. Grill for 6 to 8 minutes, or until an internal temperature of 165° F is reached.
Pour 4 cups of Cajun Cream Sauce into a large sauté pan. Add linguini and toss with tongs until pasta is evenly coated with the sauce. Cook over medium heat for about 30 seconds.
Divide pasta among 4 large serving plates or bowls, mounding up pasta. Slice cooked chicken on the bias into 1/4-inch strips and place on top of pasta. Sprinkle tomatoes, green onions and Parmesan over each portion. Add garlic toast and serve. |
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Personal
Notes: |
Personal
Notes: There used to be a restaurant called Steak and Ale, and my best friend and coworker, Pat, used to go there quite often for lunch. My favorite thing to order was their blackened chicken pasta alfredo. It just tasted so good!!!! Unfortunately, the restaurant closed, and I had no where to get my Cajun Chicken Pasta fix, so I had to try to recreate it myself. I've come close with this, and it's such a good dish. You can make it as spicy (or non-spicy) as you like.
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