Cajun Chicken Pasta in Sun-Dried Tomato Alfredo Sauce
User Reviews
4.4
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Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
6
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Calories
608 kcal
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Course
Main Course
Cajun Chicken Pasta in Sun-Dried Tomato Alfredo Sauce
Description
This recipe begins by cooking fettuccine noodles al dente, reserving some pasta water. Chicken breasts are seasoned with Cajun spice and olive oil, then seared until browned and cooked through. After resting, the chicken is sliced. Bell peppers and red onions are sautéed with Cajun seasoning to add sweetness and spice.
The sun-dried tomato Alfredo sauce combines oil from sun-dried tomatoes, chopped tomatoes, minced garlic, and flour to form a roux, then gradually incorporates chicken broth and milk with cornstarch, tomato paste, and seasonings, including Cajun spices, salt, and pepper. Cream cheese and shredded mozzarella and Parmesan cheeses are added for richness, thickening the sauce. The pasta and vegetables are combined with the sauce, and sliced chicken is added atop. Freshly squeezed lime juice, chopped parsley, and optional cayenne pepper are suggested garnishes to brighten and add heat.
The resulting dish balances creamy, tangy sun-dried tomato flavors with spicy Cajun seasoning and tender vegetables, ideal for a flavorful main course. The sauce coats pasta and ingredients well, offering a complex profile of smoky, spicy, and cheesy notes.
Ingredients
Cajun Chicken Pasta:
- 12 oz. fettuccine noodles
- 3 tablespoons olive oil divided
- 2 boneless skinless chicken breasts
- 2 teaspoons Cajun seasoning divided
- 1 red bell pepper thinly sliced
- 1 bell pepper or half of each, thinly sliced, yellow or orange
- ½ red onion thinly sliced, large
Sun-dried Tomato Alfredo Sauce:
- 2 tablespoons oil from sun-dried tomatoes
- ½ cup sun-dried tomatoes drained and finely chopped, halves
- 4 garlic minced, cloves
- 2 tablespoons all-purpose flour
- 2 cups chicken broth low sodium
- 1 ½ cups milk (I use low fat)
- 1 tablespoon cornstarch
- 1 tablespoons tomato paste
- ½ teaspoon Cajun seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 oz. cream cheese cubed, 1/3 less fat
- ¾ cup Parmesan Cheese grated
- ⅓ cups mozzarella cheese shredded
Garnish:
- lime juice highly recommended!, freshly squeezed
- parsley chopped, fresh
- cayenne pepper to taste
Instructions
- Cook fettuccine in salted water according to package directions just until al dente. Reserve 1/3 cup pasta water then strain and set aside.
- Chicken: In a small bowl, mix 2 teaspoons Cajun seasoning with 1 tablespoon olive oil and rub evenly all over chicken breasts. Let chicken sit while you slice your vegetables.
- Heat one tablespoon olive oil in a large non-stick skillet over medium-high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on the thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest at least 5 minutes before slicing.
- Peppers: Add enough olive oil to remaining oil in the pan over medium-high heat. Add peppers, onions and ½ teaspoon Cajun seasoning and saute for one minute. Remove to a plate.
- Sun-Dried Tomato Alfredo: Wipe out the skillet and heat 2 tablespoons sun-dried tomato oil over medium heat. Add sundried tomatoes and garlic and saute for one minute. Sprinkle in flour and continue to cook for 2 minutes, stirring constantly.
- Turn heat to low and stir in chicken broth. Whisk cornstarch with milk and add to pan along with tomato paste, ½ teaspoon Cajun seasoning, salt, and pepper. Bring sauce to a simmer and continue to cook and stir until sauce is thickened (but not overly thick), approximately 5 minutes.
- Reduce heat to low and stir in cream cheese until melted, followed by Parmesan cheese until melted and finally whisk in mozzarella until melted. Add pasta, peppers and toss evenly to coat, adding the desired amount of reserved pasta water a little at a time to reach desired consistency. Top pasta with chicken or toss chicken with pasta.
- Garnish individual servings with plenty of freshly squeezed lime juice, salt and pepper. Garnish with fresh parsley if desired. If you like it spicier, sprinkle a little cayenne dusting over top (I always do this – LOVE).
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 608 kcal
% Daily Value*
| Calories | 608kcal | 30% |
| Carbohydrates | 58g | 19% |
| Protein | 36g | 72% |
| Fat | 25g | 38% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 122mg | 41% |
| Sodium | 664mg | 28% |
| Potassium | 1065mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 1550IU | 31% |
| Vitamin C | 68.1mg | 76% |
| Calcium | 298mg | 30% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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