Easy Cajun Chicken Alfredo (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 ounces fettuccine or pasta of choice
02 -
2 tablespoons butter
03 -
1 pound large shrimp, peeled and deveined (optional)
04 -
1 tablespoon Cajun seasoning, adjust to taste
05 -
3 cloves garlic, minced
06 -
1 red bell pepper, thinly sliced
07 -
1 green bell pepper, thinly sliced
08 -
1 cup heavy cream
09 -
1 cup grated Parmesan cheese
10 -
Salt and black pepper to taste
11 -
Fresh parsley or basil for garnish (optional)
# Instructions:
01 -
In a large skillet over low heat, melt the butter until it starts to foam, forming white bubbles on the surface.
02 -
Add Cajun seasoning and heavy cream to the skillet. Stir and simmer for 5-6 minutes on low heat. Adjust salt if necessary.
03 -
Turn off the heat and add lemon zest. Gradually stir in Parmesan cheese until the sauce is smooth and the cheese is fully melted. Season with additional salt if desired.
04 -
Toss cooked pasta in the pan until fully coated in sauce, or serve pasta separately with sauce poured on top.
# Notes:
01 -
Check the salt content of store-bought Cajun seasoning as it often contains seasoning salt.
02 -
Avoid adding lemon juice to bubbling cream, as it may curdle. Use lemon zest instead.
03 -
If the sauce becomes too thick, thin it with a small amount of pasta water.
04 -
For Cajun Chicken Pasta, add 12-16 ounces of cooked pasta and 2 cups of shredded chicken. Optional additions like frozen peas or spinach work well too.