Description
A creamy and flavorful Cajun Chicken Alfredo Penne Pasta Bowl featuring tender Cajun-seasoned chicken breasts, perfectly cooked penne pasta, and a rich Alfredo sauce made with garlic, heavy cream, and Parmesan cheese. This dish is ideal for an easy yet indulgent weeknight dinner that brings a spicy Cajun twist to classic comfort food.
Ingredients
Scale
For the Pasta and Chicken
- 8 oz penne pasta
- 2 boneless skinless chicken breasts
- 1 tablespoon Cajun seasoning
- 2 tablespoons olive oil
For the Alfredo Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
For Garnish
- Chopped parsley
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.
- Season the Chicken: Pat the chicken breasts dry and season both sides evenly with the Cajun seasoning to infuse flavor and a slight spiciness.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook for about 5 to 6 minutes on each side, or until golden brown and fully cooked through. Remove the chicken from the skillet, let it rest for a few minutes, then slice into strips.
- Prepare the Alfredo Sauce: Reduce the skillet heat to medium-low and melt the butter. Add the minced garlic and sauté for 1 to 2 minutes until fragrant, being careful not to burn it.
- Add Cream and Broth: Pour in the heavy cream and chicken broth, stirring to combine well with the garlic butter base.
- Incorporate Cheese and Spices: Stir in the freshly grated Parmesan cheese, salt, black pepper, paprika, and optional crushed red pepper flakes. Allow the sauce to simmer gently for 3 to 5 minutes until it thickens to a creamy consistency.
- Toss Pasta in Sauce: Add the cooked penne pasta into the sauce, tossing thoroughly to coat each piece evenly with the rich Alfredo mixture.
- Assemble the Dish: Top the coated pasta with the sliced Cajun chicken and garnish with chopped parsley for a fresh finish. Serve immediately while hot.
Notes
- For a lighter version, substitute half-and-half for the heavy cream to reduce calories and fat.
- Add sautéed bell peppers or mushrooms to the sauce for extra vegetables and texture.
- Adjust the amount of Cajun seasoning according to your spice tolerance and preference for heat.
