CAJUN CHICKEN FETTUCCINE
For this quick-mix casserole, I combine two pasta sauces and add Cajun seasoning for kick. You could even try adding mushrooms or frozen peas. -Rebecca Reece, Henderson, Nevada
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute onion and peppers in oil until tender. Add the chicken, Cajun seasoning and garlic; heat through. Transfer to a large bowl. Drain fettuccine; add to chicken mixture. Stir in Alfredo and spaghetti sauces. , Transfer to a greased 13x9-in. baking dish. Sprinkle with cheeses. Cover and bake for 15 minutes. Uncover; bake until golden brown, 10-15 minutes longer.
Nutrition Facts : Calories 401 calories, Fat 19g fat (9g saturated fat), Cholesterol 69mg cholesterol, Sodium 898mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 3g fiber), Protein 27g protein.
CAJUN CHICKEN ALFREDO 2
Steps:
- Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Heat a large cast-iron skillet over very high heat.
- Dredge the chicken breasts in the Blackening Spice Rub. Place in the cast-iron skillet. Blacken both sides of the chicken, 2 to 3 minutes per side.
- Transfer the chicken to a baking sheet and place in the oven until the internal temperature of the chicken reaches 165 degrees F on an instant-read thermometer, about 10 minutes.
- Remove from the oven and slice the chicken into strips on the bias.
- In a large skillet over medium heat, heat the olive oil. Add the garlic and lightly brown it, 2 to 3 minutes. Stir in the wine. Pour in the heavy cream, bring to a simmer and cook until the sauce is reduced by half. Add the sun-dried tomatoes and chicken slices.
- Meanwhile, cook the fettuccine al dente, according to the package directions. Drain.
- When the cream sauce is at the desired consistency, stir in 1/2 cup of the Parmesan, the sea salt, pepper and pasta.
- To serve, toss the pasta with the cream sauce and serve on large rimmed plates. Garnish with the green onions and the remaining 1/4 cup Parmesan.
- Combine the garlic, black pepper, salt cumin, onion, cayenne pepper, Italian seasoning, paprika and chili powder in a small bowl. Store in an airtight container.
CAJUN CHICKEN FETTUCCINE ALFREDO
This recipe is versatile, it can have a little kick, or a lot of kick! My family loves it and is requested often!!
Provided by Chef Nichol
Categories Chicken Breast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cut the chicken into bite size chunks and fry with the garlic.
- When chicken is done, add the cream and stir just until bubbly.
- Then add the Tony's seasoning and the parmesean cheese and cook until bubbling, but dont let it curdle.
- Make fettucine according to package and mix all together when done!
Nutrition Facts : Calories 1306.5, Fat 84.5, SaturatedFat 50.5, Cholesterol 442.9, Sodium 940.4, Carbohydrate 72.8, Fiber 0.1, Sugar 0.7, Protein 63.7
CHICKEN FETTUCCINE ALFREDO
Classic and easy to make, this version of Alfredo doesn't use flour to thicken the sauce. Instead, it relies on a slight simmer and a heavy dose of cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
- Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
- Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
- Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
- Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.
CAJUN CHICKEN ALFREDO
Steps:
- Preheat the oven to 350 degrees F.
- Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.
- In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
- When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.
- Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.
CAJUN CHICKEN FETTUCINE ALFREDO
Make and share this Cajun Chicken Fettucine Alfredo recipe from Food.com.
Provided by Krystal McDow
Categories < 60 Mins
Time 50m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta. In a large skillet, saute onion and pepper in oil until tender. Add chicken, Cajun seasoning ang garlic; heat through. Transfer to a large bowl. Drain pasta; add to chicken mix. Stir in Alfredo and spaghetti sauce.
- Transfer to a greased 13x9 baking dish. Sprinkle with cheeses. Cover and bake at 375 for 15 min, uncover and bake for 10-15 min longer.
Nutrition Facts : Calories 339.4, Fat 11.8, SaturatedFat 4.6, Cholesterol 78.4, Sodium 275, Carbohydrate 36.3, Fiber 2.1, Sugar 2.6, Protein 21.3
CAJUN CHICKEN ALFREDO
Steps:
- Bring a large pot of water to a boil.
- Slice the chicken breast into thin strips on the bias.
- Dredge the chicken strips in the blackened seasoning. Heat a large nonstick skillet over very high heat. Add 1 tablespoon oil to the pan, then add the chicken. Blacken by cooking 2 to 3 minutes on the first side without stirring. Flip the chicken pieces to blacken the other side until the chicken is cooked through, about 1 minute. Remove the chicken to a bowl and lower the heat to medium.
- Add the remaining 2 tablespoons oil to the pan. Add the garlic and cook, stirring occasionally, until lightly caramelized. Add the sun-dried tomatoes and cooked chicken.
- Deglaze the pan with white wine. Add the heavy cream, increase the heat to maintain a simmer and reduce the cream sauce by half.
- Meanwhile, generously salt the boiling water. Add the pasta and cook according to the package instructions until al dente.
- When the cream sauce is to the desired consistency, stir in 1/2 cup Parmesan, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.
- Lift the cooked pasta straight from the boiling water into the pan with chicken and sauce. Turn to coat evenly.
- Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions, tomato and the remaining 1/4 cup Parmesan.
ONE-POT CAJUN CHICKEN AND SAUSAGE ALFREDO PASTA
It is so simple to make and absolutely packed with flavor. Tender chunks of chicken with smoky pieces of sausage in a rich and delicious homemade Cajun-flavored Alfredo sauce.
Provided by Christine
Categories Main Dish Recipes Pasta Chicken
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Season chicken with salt and pepper. Heat olive oil in a large, covered cooking pot over medium-high heat. Brown chicken in the hot oil, 5 to 7 minutes.
- Add sausage to the pot and continue to cook until lightly browned, about 5 minutes more. Stir in garlic and cook for about 2 minutes. Add chicken broth, heavy cream, pasta, and Cajun seasoning. Stir together and bring to a simmer over medium-high heat, about 5 minutes.
- Reduce heat to low, cover the pot, and cook until pasta is tender, 15 to 20 minutes.
- Remove the pot from heat and stir in Parmesan cheese. Stir in chopped parsley and sprinkle with additional Cajun seasoning if desired.
Nutrition Facts : Calories 723.1 calories, Carbohydrate 22.4 g, Cholesterol 163.2 mg, Fat 52.9 g, Fiber 1.1 g, Protein 38.6 g, SaturatedFat 22.1 g, Sodium 1706.5 mg, Sugar 2.6 g
CAJUN FETTUCCINE ALFREDO WITH ANDOUILLE
Spice up classic fettuccine alfredo by adding bold Cajun seasonings and andouille sausage. This comforting meal comes together fast enough to enjoy on a busy weeknight, but is impressive enough to serve guests.
Provided by Valerie Bertinelli
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions.
- While the pasta cooks, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until golden brown on both sides, about 3 minutes. Add the scallions, celery, bell pepper, and Cajun seasoning and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes. Add the cream and simmer until slightly thickened, about 1 minute.
- Once the pasta is cooked, transfer it directly from the boiling water into the cream sauce using tongs or a pasta fork. Sprinkle the pasta with the Parmesan and toss to combine. Add a splash of the starchy pasta water to help the sauce thicken and coat the pasta. Top with chopped parsley and serve with additional Parmesan.
CAJUN CHICKEN ALFREDO
I love this pasta! It almost resembles Red Lobster's alfredo sauce. It's great! You can even use seafood instead or go meatless!
Provided by imshadi
Categories Sauces
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken and Cajun seasoning in a bowl or resealable plastic bag, toss or shake to coat.
- In a large skillet over medium heat sauté chicken in butter until almost tender, about 5-7 minutes.
- Add onion; cook and stir for 2-3 minutes.
- Reduce heat.
- Add cream and seasonings -- 1/4 teaspoon dried basil
- 1/4 teaspoon lemon-pepper seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon pepper ; heat through.
- Add linguine and toss; heat through.
Nutrition Facts : Calories 431.3, Fat 29.8, SaturatedFat 17.8, Cholesterol 134.5, Sodium 289.5, Carbohydrate 23.4, Fiber 1.1, Sugar 0.9, Protein 17.6
FETTUCCINE ALFREDO WITH CHICKEN
Creamy sauce, succulent chicken, perfectly al dente pasta, a sprinkle of fresh herbs . . . all that's missing is the waiter and the check.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package.
- Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 5 to 7 min. or until chicken is done, stirring occasionally. Remove from skillet. Mix broth and flour in same skillet. Stir in Neufchatel, 2 Tbsp. Parmesan, garlic powder and pepper; cook 2 min. or until mixture boils and thickens, stirring constantly with whisk. Stir in chicken.
- Drain pasta; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with remaining Parmesan.
Nutrition Facts : Calories 469.9 calories, Carbohydrate 48.8 g, Cholesterol 90.7 mg, Fat 11.6 g, Fiber 2.7 g, Protein 37.2 g, SaturatedFat 5.2 g, Sodium 552 mg, Sugar 1.2 g
CREAMY CAJUN CHICKEN ALFREDO
This is a recipe I found while looking on Pinterest for Cajun/Creole food and this was submitted by Comfortably Domestic (link to her blog and recipe: http://comfortablydomestic.com/2011/03/05/cajun-chicken-alfredo/).
Provided by diner524
Categories Cajun
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For Chicken:.
- Rinse chicken breast in cool water, and pat dry.
- Pound each chicken breast flat with a flat meat mallet or rolling pin, between two sheets of plastic wrap. Set flattened breasts on a clean plate.
- Sprinkle a heavy amount of blackening spice on both sides of each chicken breast, pressing to adhere.
- Preheat oven to 350 degrees F.
- Heat 1 Tbs. of the butter, and the olive oil in a large skillet over medium high heat, until butter begins to brown.
- Place chicken in the pan, and sear on one side, until it is very brown, about 3 minutes. Flip chicken and sear the other side until very brown, about another 1 ½ minutes. Work in batches so as not to crowd the pan.
- Place browned chicken onto a rimmed baking sheet, and bake for 10 minutes, or until chicken is cooked through and no longer pink inside.
- Remove chicken from the oven and thinly slice against the grain; set aside.
- For Sauce:.
- 10. If the skillet looks dry, add a bit more olive oil. Re-heat the skillet over medium heat.
- 11. Pour in the dry white wine (or chicken broth) into the skillet to deglaze the pan-whisk all of the delicious brown bits off the bottom of the pan. (1-2 minutes).
- 12. Add the garlic and tomatoes to the pan and sauté to soften and lightly caramelize, stirring occasionally. (1-2 minutes).
- 13. Reduce heat to medium-low and pour the heavy cream to the pan with the tomato mixture, stirring constantly for 1 minute.
- 14. Add the salt, pepper, and the remaining tablespoon of butter.
- 15. Continue to stir the cream mixture while it simmers for 3-4 minutes. The cream will reduce slightly.
- 16. Remove from heat. Add the grated cheeses, and goat cheese to the cream sauce. Stir constantly until all the cheese has melted, and sauce is smooth. Taste sauce and adjust seasonings.
- 17. Pour the fettuccini onto the sauce, and top with the sliced chicken.
- 18. Toss the pasta and chicken into the sauce with tongs, until well combined.
- 19. Turn tossed pasta into a large serving bowl.
- 20. Sprinkle with a pinch of nutmeg, and a bit of chopped parsley.
- 21. Serve immediately.
Nutrition Facts : Calories 675, Fat 38.9, SaturatedFat 21.5, Cholesterol 215.4, Sodium 732.9, Carbohydrate 47.1, Fiber 0.4, Sugar 0.8, Protein 32.4
CAJUN CHICKEN ALFREDO RECIPE BY TASTY
Here's what you need: olive oil, garlic, cooked sausage, chicken breasts, cajun seasoning, heavy cream, penne pasta, parmesan cheese, fresh parsley
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in a large pot over high heat. Cook the garlic, sausage, and chicken until garlic starts to brown and the chicken is no longer pink.
- Sprinkle over the Cajun seasoning and stir to evenly coat the sausage and chicken.
- Add the cream, and bring to a boil.
- Add the pasta, stirring until evenly mixed.
- To finish, add parmesan and parsley, stirring until cheese melts and pasta is coated with a thick sauce.
- Serve.
- Enjoy!
Nutrition Facts : Calories 1480 calories, Carbohydrate 128 grams, Fat 85 grams, Fiber 5 grams, Protein 64 grams, Sugar 8 grams
CHICKEN FETTUCCINI ALFREDO
This is a family favorite. A creamy, cheesy Alfredo dish, great with a salad and garlic bread.
Provided by Emily
Categories World Cuisine Recipes European Italian
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 cloves garlic, and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.
Nutrition Facts : Calories 672.9 calories, Carbohydrate 57 g, Cholesterol 132.8 mg, Fat 30.8 g, Fiber 3.2 g, Protein 43.3 g, SaturatedFat 18.9 g, Sodium 1385.9 mg, Sugar 8.2 g
ONE-POT CAJUN FETTUCCINE ALFREDO PASTA RECIPE BY TASTY
Here's what you need: chicken breasts, cooked andouille sausage, olive oil, garlic, bell peppers, medium onion, milk, fettuccine pasta, parmesan cheese, fresh parsley, cayenne pepper, garlic powder, paprika, onion powder, dried oregano, dried thyme, salt, pepper
Provided by Vaughn Vreeland
Categories Dinner
Yield 6 servings
Number Of Ingredients 18
Steps:
- In a small bowl, combine all spices for the cajun seasoning and mix together. Set aside. Store any extra in an airtight container for future use.
- In a heavy bottom pot (such as a Dutch oven), heat 2 tablespoons of olive oil over medium heat.
- Add the sliced chicken and 2½ tablespoons of the prepared cajun seasoning.
- Add the andouille sausage and cook until the chicken is no longer pink, about 4-5 minutes.
- Remove the meat from the pot and add the remaining olive oil.
- Add the garlic, diced peppers and onions and cook until the onions are transparent and softened, about 5 minutes.
- Add the milk and stir so that the seasoning is incorporated into the liquid.
- Turn the heat to high and bring to a boil.
- Add the uncooked fettuccine, stirring constantly until the noodles are al dente, about 10 minutes.
- On low heat, add the meat back in and stir so that it's evenly incorporated.
- Add the cheese and parsley, and stir. Remove from the heat.
- Enjoy!
Nutrition Facts : Calories 880 calories, Carbohydrate 80 grams, Fat 40 grams, Fiber 4 grams, Protein 48 grams, Sugar 19 grams
CAJUN CHICKEN ALFREDO
This is from Guy's Big Bite, on Food TV. It comes out great, and is similar to the cajun alfredo at Copeland's restaurant, which is now defunct in our area. I used Tony Chachere's creole seasoning because I had it on hand, and cooked the chicken on the grill. I didn't use a cup of seasoning, just sprinked the chicken with less than a tablespoon, and let it set for about a half hour. I used pinot grigio for the wine. I added a pat of butter to the olive oil, and cut back on the garlic, tomatoes, and cream (personal taste). It came out nicely spiced, not too hot. If your finished dish is not spicy enough, just add a few dashes of tabasco sauce. I dumped the chicken and pasta into the pan, and heated it all together before serving.
Provided by cwise2647
Categories Poultry
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.
- In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
- When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.
- Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.
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