I was wondering if anybody has a recipe for any Cajun chicken alfredo?
Thanks. I love me some Cajun food, lol..Cajun Chicken Alfredo Recipe?
Cajun Chicken Alfredo Pasta
4 boneless skinless chicken breasts
1/4 cup butter, divided
2 cups half-and-half or heavy cream
4-8 ounces cream cheese
1/4 cup grated parmesan cheese
8 ounces fettuccine or other type pasta
Cajun Seasoning
1 teaspoon black pepper
1 teaspoon cayenne pepper, less if desired
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon garlic powder
salt, to taste
Prepare noodles according to package directions and set aside.
Trim chicken breasts of fat and cut into bite sized pieces. (If doing restaurant style you may prefer to leave the breasts whole or cut into strips, up to you).
Saute chicken in butter. If you are doing restaurant style us only 1-2 tbsp of butter, reserving the rest.
Add cajun seasoning to chicken while it sautes, adding the ingredients to taste, you can always add more later.
For family style, once chicken is cooked, stir in half and half or cream and cheeses.
Bring to a low boil and stir until melted and creamy.
Toss with pasta and serve!
For restaurant style, melt remaining butter in a medium sauce pan, add half and half or cream. Melt in cheeses, stir to combine. Toss with pasta and place chicken on top.Cajun Chicken Alfredo Recipe?
Well, I think I'd make a basic Alredo sauce, and add some cayenee pepper and black pepper to it (maybe 1/8th tsp each).
Season your bnls sknls chicken breasts w/ Tony Chachere's or other creole seasoning, grill over high heat, then slice thinly and place atop your alredo'd noodles.
Real Fettucine Alredo
1 pound fresh fettucine
8 Tbsp. butter
1 cup heavy cream
1 cup freshly grated Parmigginao-Reggiano cheese
Freshly ground black pepper, to taste
Freshly grated nutmeg
As the water for the pasta begins to boil, melt butter in large saut茅 pan over low heat. Add cream to butter and let it warm.
At the same time, salt the pasta water and cook until al dente. Drain pasta thoroughly, and mix with butter and cream in saut茅 pan over low heat. Add cheese and toss until sauce thickens slightly. Season with pepper and nutmeg.
Remove from heat and serve immediately with additional cheese on the side.
Serves 4-6
--Parmaggano-Reggino Cheese Cookbook
-------------------------Cajun Chicken Alfredo
2 boneless skinless chicken breast halves, cut into thin strips
2 teaspoons cajun seasoning
2 tablespoons butter or margarine
1 green onion, sliced
1-2 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
4 ounces linguine, cooked and drained
grated parmesan cheese (optional)
1. Place chicken and Cajun seasoning in a bowl or resealable plastic bag, toss or shake to coat.
2. In a large skillet over medium heat saut茅 chicken in butter until almost tender, about 5-7 minutes.
3. Add onion; cook and stir for 2-3 minutes.
4. Reduce heat.
5. Add cream and seasonings -- 1/4 teaspoon dried basil
6. 1/4 teaspoon lemon-pepper seasoning
7. 1/4 teaspoon salt
8. 1/8 teaspoon garlic powder
9. 1/8 teaspoon pepper ; heat through.
10. Add linguine and toss; heat through.
I LOVE ASAINSGFVZSEET
RENEA'S CAJUN CHICKEN ALFREDO
2 c. diced, cooked chicken (or turkey)
1/2 c. diced green pepper
1/2 c. diced yellow onion
1 pickled jalapeno pepper, diced finely
2 tbsp. olive oil
1 c. half %26amp; half cream
1/2 c. Italian salad dressing (preferably homemade)
Freshly grated Romano cheese
Ground pepper to taste
1 lb. fettuccine, cooked
Saute first 4 ingredients in the olive oil until onion is transparent but not brown. Add half %26amp; half and the Italian dressing; heat through. Toss into fettuccine; add freshly grated cheese and pepper. Serve with more grated Romano cheese, if desired.
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