One Pot Creamy Cajun Chicken Alfredo
Oct 9, 2022 23:04:32 GMT -5
Post by leilani on Oct 9, 2022 23:04:32 GMT -5
ONE POT CREAMY CAJUN CHICKEN ALFREDO
Servings 7
Ingredients
2 chicken breasts
1 tbsp cajun seasoning divided
2 tbsp olive oil
1 orange bell pepper cut in 1/2 inch pieces
1 red bell pepper cut in 1/2 inch pieces
3 cloves garlic minced
2 1/2 cups chicken broth
1 cup heavy whipping cream
1 16 oz box penne pasta
1 cup parmesan cheese grated
salt and pepper to taste
Instructions
Coat chicken breasts with half the Cajun seasoning (1.5 teaspoons). In a large, heavy-bottomed pot heat olive oil over medium-high heat. Cook the chicken breasts until the internal temperature reaches 165 degrees, roughly 4-5 minutes per side. Remove and set aside.
Add the bell pepper to the pot and saute for 3-4 minutes. Add the garlic and saute for another 60 seconds being careful not to burn the garlic. Remove the peppers and garlic and set aside.
Add the chicken broth, heavy whipping cream, pasta, and remaining Cajun Seasoning (1.5 teaspoons) to the pot. Bring to a boil, cover, and cook for an additional 8-10 minutes, or until the pasta is al dente, stirring once halfway through.
Remove the lid. There should be enough liquid to melt the cheese and still coat all the pasta, about a cup of liquid. Add more chicken broth, cream, or milk, if necessary.
Add the cheese, stir until melted. Stir in the peppers and garlic. Cut the chicken into 1/2 strips against the grain and top the pasta with it. Add salt and pepper to taste. Serve while hot.
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Servings 7
Ingredients
2 chicken breasts
1 tbsp cajun seasoning divided
2 tbsp olive oil
1 orange bell pepper cut in 1/2 inch pieces
1 red bell pepper cut in 1/2 inch pieces
3 cloves garlic minced
2 1/2 cups chicken broth
1 cup heavy whipping cream
1 16 oz box penne pasta
1 cup parmesan cheese grated
salt and pepper to taste
Instructions
Coat chicken breasts with half the Cajun seasoning (1.5 teaspoons). In a large, heavy-bottomed pot heat olive oil over medium-high heat. Cook the chicken breasts until the internal temperature reaches 165 degrees, roughly 4-5 minutes per side. Remove and set aside.
Add the bell pepper to the pot and saute for 3-4 minutes. Add the garlic and saute for another 60 seconds being careful not to burn the garlic. Remove the peppers and garlic and set aside.
Add the chicken broth, heavy whipping cream, pasta, and remaining Cajun Seasoning (1.5 teaspoons) to the pot. Bring to a boil, cover, and cook for an additional 8-10 minutes, or until the pasta is al dente, stirring once halfway through.
Remove the lid. There should be enough liquid to melt the cheese and still coat all the pasta, about a cup of liquid. Add more chicken broth, cream, or milk, if necessary.
Add the cheese, stir until melted. Stir in the peppers and garlic. Cut the chicken into 1/2 strips against the grain and top the pasta with it. Add salt and pepper to taste. Serve while hot.
link