Cajun Chicken Alfredo Peppers (Printable)

Spicy Cajun chicken with colorful bell peppers in a creamy Alfredo sauce for a comforting meal.

# What You Need:

→ Chicken & Seasoning

01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon Cajun seasoning
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1 tablespoon olive oil

→ Vegetables

06 - 1 red bell pepper, sliced
07 - 1 yellow bell pepper, sliced
08 - 1 small red onion, thinly sliced
09 - 2 cloves garlic, minced

→ Pasta

10 - 12 oz fettuccine or penne pasta

→ Alfredo Sauce

11 - 2 tablespoons unsalted butter
12 - 1 cup heavy cream
13 - 1 cup freshly grated Parmesan cheese
14 - 1/4 teaspoon ground nutmeg
15 - Salt and pepper, to taste

→ Garnish

16 - 2 tablespoons chopped fresh parsley
17 - Extra Parmesan cheese, for serving

# Steps:

01 - Cook pasta in salted boiling water until al dente. Drain, reserving 1/2 cup pasta water for later use.
02 - Pat chicken breasts dry with paper towels. Season both sides evenly with Cajun seasoning, salt, and black pepper.
03 - Heat olive oil in large skillet over medium-high heat. Add chicken and cook 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to plate, let rest 5 minutes, then slice thinly.
04 - In the same skillet, add bell peppers and red onion. Sauté 3-4 minutes until slightly softened. Add garlic and cook 30 seconds until fragrant.
05 - Reduce heat to medium. Add butter to skillet and melt. Stir in heavy cream and simmer 2 minutes. Whisk in Parmesan cheese and nutmeg until smooth. Season with salt and pepper to taste.
06 - Toss cooked pasta with sauce and vegetables. Add reserved pasta water as needed for desired consistency. Top with sliced chicken. Garnish with parsley and extra Parmesan. Serve immediately.

# Expert Advice:

01 -
  • The creamy Alfredo sauce balances the Cajun heat perfectly, creating that addictive sweet and spicy combination
  • Colorful peppers add crunch and freshness that cuts through the richness
  • It comes together in under an hour but tastes like something you would order at a nice Italian restaurant
02 -
  • The sauce thickens quickly off the heat, so remove it from the flame just before it reaches your desired consistency
  • Room temperature cream incorporates more smoothly than cold straight from the fridge
  • Do not rush the garlic, thirty seconds is all it needs or it will turn bitter and harsh
03 -
  • Invest in a good Cajun seasoning blend or make your own with paprika, garlic powder, onion powder, oregano and cayenne
  • Grate your Parmesan from a wedge instead of buying pre-grated, the texture and flavor difference is remarkable

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