Cajun Chicken Alfredo Pasta
A delicious and creamy pasta with hints of cajun spice. You can make this with any protein, or without, to make a delicious dinner.
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion finely chopped
- 5 garlic cloves minced
- ½ red bell pepper cut into small cubes
- ½ green bell pepper cut into small cubes
- 3 tablespoons fire roasted tomatoes with chillis from a can, optional
- ¾ pound fettuccine pasta cooked according to package instructions
- 1 tablespoon cajun seasoning I used Slap Ya Mama
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ cup shredded parmesan cheese
- ¾ cup shredded mozzarella cheese
- 3 cups heavy cream
For The Crispy Chicken
- 2 chicken breasts cut in half lengthwise to make two thin pieces
- 2 cups panko Italian style breadcrumbs
- ½ teaspoon cajun seasoning I used Slap Ya Mama
- ¼ teaspoon salt
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- 2 tablespoons oil or butter
For the Wet Mix:
- 2 large eggs, beaten
- ¼ teaspoon smoked paprika
- ⅛ teaspoon salt and pepper or to taste
Instructions
- To start, cook your pasta according to package instructions and set aside.
- Slice the chicken breast in half. Mix the panko breadcrumbs with the seasonings and set aside.
- Mix the wet mixture ingredients together making sure the eggs are whisked well.
- Dip each slice of chicken breast in the wet mixture, then dip into the breadcrumbs on both sides. Add to a pan with either 2 tablespoons of butter or two tablespoons of oil on medium-high heat. Cook until the chicken turns golden, about 10 minutes, flipping it halfway. Set aside to rest before slicing.
- In a pot, melt the 3 tablespoons of butter and add the tablespoon of olive oil. Add the chopped onions and sauté until softened. Add the minced garlic and chopped bell peppers and sauté until soft and fragrant. Add the cream along with the seasonings and mix. Let it start bubbling and thickening before adding in the cheese and mixing. Once mixed, add in the fettuccine and toss together. Cook for another 5 minutes before removing and serving.
Notes
1) Do not use Half and Half. It could curdle when cooking.
2) For a lighter dish, substitute the cream with milk. You'll need 1 tablespoon of flour to make a roux for it to thicken.
3) Use any protein of your choice!
Tried this recipe?Let us know how it was!