AuthorKen CechuraCategoryDifficultyBeginner

original recipe here: https://tasty.com/recipe/cajun-chicken-alfredo

Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
 3 chicken breasts (boneless, skinless)
 1 qt Heavy cream
 3 tbsp minced garlic (adjust to taste. I usually use a little more.... or just dump some in, and don't measure)
 1 finely chopped white onion
 Cajun Two-step seasoning
 1 box penne pasta
 1 package smoked sausage
 1 package shredded Parmesan
 1 package shredded parmesan / romano mix
 3 tbsp oil
1

cook the pasta in boiling water per the directions on the box, then drain

2

butterfly the chicken breasts, then cut into thin strips. (1/8" - 1/4" thick, approximately 1 - 1.5" long)

3

in a second large pot, heat the oil

4

add the chicken to the hot oil, season using Cajun Two-Step to taste (I prefer a heavier application), and begin stirring to avoid burning

5

as the chicken begins to cook, add the garlic and onion, cook until the chicken is no longer pink

6

add smoked sausage. At this point, I like to dust with another application of Cajun Two-Step

7

pour in heavy cream, and heat until boiling

8

add pasta to pot, and mix everything together

9

add both bags of cheese, and stir in until everything is mixed consistently

10

Serve. The original recipe calls out half the cream and cheese. (basically, less sauce). I made extra sauce because the pasta soaks it up.

The recipe also says this is 4 servings. I have served it to my family of 5 plus a toddler, and had approximately 2 servings left over for the next day, so i think their serving size is a bit on the heavier side.

Ingredients

 3 chicken breasts (boneless, skinless)
 1 qt Heavy cream
 3 tbsp minced garlic (adjust to taste. I usually use a little more.... or just dump some in, and don't measure)
 1 finely chopped white onion
 Cajun Two-step seasoning
 1 box penne pasta
 1 package smoked sausage
 1 package shredded Parmesan
 1 package shredded parmesan / romano mix
 3 tbsp oil

Directions

1

cook the pasta in boiling water per the directions on the box, then drain

2

butterfly the chicken breasts, then cut into thin strips. (1/8" - 1/4" thick, approximately 1 - 1.5" long)

3

in a second large pot, heat the oil

4

add the chicken to the hot oil, season using Cajun Two-Step to taste (I prefer a heavier application), and begin stirring to avoid burning

5

as the chicken begins to cook, add the garlic and onion, cook until the chicken is no longer pink

6

add smoked sausage. At this point, I like to dust with another application of Cajun Two-Step

7

pour in heavy cream, and heat until boiling

8

add pasta to pot, and mix everything together

9

add both bags of cheese, and stir in until everything is mixed consistently

10

Serve. The original recipe calls out half the cream and cheese. (basically, less sauce). I made extra sauce because the pasta soaks it up.

The recipe also says this is 4 servings. I have served it to my family of 5 plus a toddler, and had approximately 2 servings left over for the next day, so i think their serving size is a bit on the heavier side.

Cajun Chicken Pasta

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