Cajun Chicken Alfredo

Bold Cajun flavors mixed with a creamy Alfredo sauce, say less! This gluten-free CAJUN CHICKEN ALFREDO is a weeknight heavy hitter. Simple to make, super flavorful, and clean plate club-worthy!

I love making easy, quick weeknight dinners that have your family going back for seconds. I am confident this dish does just that! It's also fun to combine cuisines, and this Cajun and Italian mash up has quickly become a house favorite.

NOTE: Some Cajun seasonings have a lot of salt already in them, so make sure to taste for salt adjustments. Mine does not, so I only added 1/2 tsp of salt.

INGREDIENTS

9 oz gluten-free tagliatelle pasta

1 lb boneless skinless chicken breasts 

2 Tbsp extra virgin olive oil

3 Tbsp Cajun seasoning, divided

1 Tbsp fresh garlic, minced

2 Tbsp butter

2 cups heavy cream

1 cup Parmesan cheese, shredded

Salt, to taste

Fresh parsley, chopped, for garnish

HOW TO MAKE

-Cook pasta according to package instructions.

-While pasta is cooking, cut chicken into bite-size pieces.

-Put chicken in a large bowl, and add 2 Tbsp Cajun seasoning. Stir to fully coat all chicken.

-Heat olive oil in large, deep skillet over medium heat.

-Add chicken in a single layer, working in batches if necessary.

-Cook for 3-4 minutes on each side, then set aside.

-After all chicken is cooked and set aside, melt butter in the same skillet. 

-Add the garlic and remaining 1 Tbsp Cajun seasoning, and let cook for 30 seconds.

-Pour in the heavy cream, stir, and let simmer for 5 minutes.

-Stir in the parmesan cheese, and remove from heat once completely melted.

-Toss in the chicken and cooked pasta. 

-Stir to fully coat chicken and pasta. 

-Taste for salt adjustments, and garnish with fresh parsley.

-Enjoy!