Cajun Chicken Alfredo Pasta
726kcal
Ingredients
- 2 chicken breast (8-9 oz each)
- 1 tablespoon homemade cajun seasoning
- ½ teaspoon kosher salt (skip this if you are using store-bought cajun seasoning with salt added)
- 1 tablespoon olive oil
- 8 oz penne pasta
- finely grated lemon zest from a whole lemon
For Alfredo Sauce
- 4 tablespoon unsalted butter
- 1 tablespoon minced garlic
- 1 cup heavy whipping cream
- 1½ cups freshly grated parmesan cheese (at room temperature)
To serve:
- chopped tomatoes
- chopped green onion
- a sprinkle of cajun seasoning
Method
- Pound chicken breasts to an even thickness (between ¼ to ½-inch).
- Place the chicken pieces in a large Ziploc bag then season with cajun seasoning, salt, and oil. Marinate for 15-30 minutes in the fridge.
- Preheat the grill pan for 3 minutes or until hot. Lightly grease the pan with oil or cooking spray.
- Grill the chicken breast for 3 minutes, undisturbed. Flip and cook for 3 minutes or longer, until no longer pink and the internal temperature registers at 165°F.Transfer the chicken to a plate and let it rest.
- Cook the pasta in salted boiling water until al dente.
- Melt butter in a saucepan over medium heat. Add garlic and cook just until fragrant for about 30 seconds to 1 minute.
- Gradually stir in heavy cream and lemon zest. Whisking constantly for 2 minutes or until slightly thickened.
- Reduce the heat to the lowest setting. Slowly add freshly grated parmesan, whisking constantly until the sauce thickens to coat the back of a spoon. Add more parmesan cheese if needed and according to your liking.
- Season with salt and pepper if necessary.
- Stir in pasta, toss to combine. Serve with grilled cajun chicken breast, chopped tomatoes, chopped green onion, and a sprinkle of cajun seasoning.
Nutrition
Calories726kcalCarbohydrates22gProtein43gFat51gSaturated Fat29gCholesterol217mgSodium1021mgPotassium574mgFiber2gSugar1gVitamin A2450IUVitamin C2mgCalcium475mgIron2mg