Cajun Chicken Alfredo recipe

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Ingredients

½ (16 ounce) package bow-tie pasta, or more to taste
4 skinless, boneless chicken breasts, cut into bite-size pieces
2 teaspoons Creole seasoning (such as Tony Chachere's®), divided
1 tablespoon vegetable oil
1 onion, chopped
1 red bell pepper, sliced
1 green bell pepper, sliced
1 (16 ounce) jar Alfredo sauce
1 tablespoon grated Parmesan cheese, or to taste

Nutrition Info

726.4 calories
carbohydrate: 55.4 g
cholesterol: 107.7 mg
fat: 40.7 g
fiber: 4.1 g
protein: 37.6 g
saturatedFat: 14.6 g
servingSize: -
sodium: 1412.5 mg
sugar: 9.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

  2. Season chicken breasts with 1 teaspoon Creole seasoning.

  3. Heat oil in a large skillet over medium-high heat. Add chicken, cook and stir until no longer pink in the center, about 7 minutes. Transfer to a plate. Cook and stir onion, red bell pepper, and green bell pepper in the same skillet until tender, 6 to 7 minutes. Return chicken to the skillet.

  4. Pour Alfredo sauce into the skillet, add remaining 1 teaspoon Creole seasoning. Reduce heat to low, cook and stir until sauce is heated through, 3 to 5 minutes.

  5. Serve chicken and sauce over bow-tie pasta. Garnish with Parmesan cheese.

Recipe Yield

4 servings

Recipe Note

This a great way to add a little extra something to your Alfredo. Works well with all different kinds of veggies, too! You can adjust the amount of seasoning to make it spicier.

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