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
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 CHICKEN PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Cook the pasta according to package directions. Drain when the pasta is still al dente; do not overcook!
- Sprinkle 1 1/2 teaspoons Cajun spice (or more) over the chicken cubes. Toss around to coat. Heat 1 tablespoon butter and 1 tablespoon oil in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow the chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate. Repeat with the remaining chicken. Remove the chicken, leaving the skillet on high heat. Add the remaining butter and olive oil. When heated, add the garlic, peppers and onions. Sprinkle on the remaining Cajun spice, and add salt if needed. Cook over high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add the tomatoes and cook for an additional 30 seconds. Remove all the vegetables from the skillet.
- With the skillet still over high heat, pour in the chicken broth and wine. Cook for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce the heat to medium-low and pour in the cream, stirring/whisking constantly. Cook the sauce over medium-low heat for a few minutes, until the cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. The sauce should be spicy!
- Finally, add the chicken and vegetables to the sauce, making sure to include all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes. Add the drained fettuccine and toss to combine.
- Top with chopped fresh parsley and chow down!
ONE POT CAJUN CHICKEN ALFREDO PASTA RECIPE - (4.8/5)
Provided by á-48467
Number Of Ingredients 11
Steps:
- Heat the oil in a large pot over medium high heat. Add the chicken and season with 1 teaspoon cajun seasoning. Cook until the chicken is cooked throughout and no longer pink in the center. Add the garlic and continue cooking for 1 minute. Add the broth, half and half, 1 teaspoon cajun seasoning, salt, pepper, and garlic powder to the pot. Break the fettuccine noodles in half and add them to the pot. Cover and bring to a rapid boil. Reduce heat to medium low and continue to cook for 10-12 minutes or until the noodles are al dente and there is only about ¼ inch of liquid along the bottom. Remove from heat and stir in the parmesan cheese. Serve immediately.
ONE-POT CAJUN CHICKEN PASTA
You can have this creamy and comforting pasta with chicken on the table in just 30 minutes and best of all, it all cooks in one pot -- you won't even need to boil water first! It's packed with tender chicken thighs, bell peppers, and onions, and finished off with a creamy tomato sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in large wide pot over medium-high heat. Add the chicken and Cajun seasoning and cook, stirring occasionally, until the chicken just starts to change color and the spices are toasted, about 2 minutes.
- Add the peppers and onions and cook until they just begin to release some of their juices, 3 to 4 minutes. Stir in the garlic and cook until softened, 1 minute.
- Add the pasta, chicken broth and tomatoes and bring to a boil over medium-high heat. When it boils, continue to cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, about 15 minutes.
- Remove from the heat and add the cream cheese and 1 1/2 teaspoons kosher salt. Stir until the cream cheese is combined and melted. Don't worry if the sauce looks runny, it will thicken as it sits. Top with sliced scallions.
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
ONE-POT CAJUN PASTA RECIPE BY TASTY
Here's what you need: olive oil, chicken breasts, andouille sausage, garlic, yellow onion, red pepper, green pepper, mushroom, pasta, chicken broth, heavy cream, parmesan cheese, cajun seasoning, green onion, cayenne pepper, onion powder, paprika, garlic powder, salt, pepper
Provided by Tasty
Categories Dinner
Yield 12 servings
Number Of Ingredients 20
Steps:
- Pour olive oil into the pot.
- Add diced chicken breast to the pot, cover with cajun seasoning, and stir until the chicken is evenly seasoned.
- Add sliced sausage and stir. Cook the meat on medium heat for 5-10 minutes or until the chicken is cooked through.
- Once the meat is cooked, add in the garlic, onion, peppers, and mushrooms, and stir. Continue stirring for 3-5 minutes as the veggies cook down.
- Add the dry pasta to the pot (if using long, thin noodles, break in half), then pour in the chicken broth. Stir until everything is well-mixed.
- Cover the pot and bring to a boil. Once boiling, keep covered bring the heat down to a simmer for 10 minutes (stirring every two minutes).
- NOTE: If there still extra chicken broth, you can discard it, cook longer until the liquid evaporates, or add a little cornstarch to thicken the liquid.
- Lastly, add heavy cream and parmesan and stir until your pasta is well blended. Stir in parmesan cheese.
- Garnish with green onions, more parmesan, a sprinkle of cajun seasoning (if you want some extra spice), and salt and pepper to taste.
- Enjoy!
Nutrition Facts : Calories 654 calories, Carbohydrate 56 grams, Fat 38 grams, Fiber 1 gram, Protein 18 grams, Sugar 6 grams
ONE-POT CHICKEN ALFREDO RECIPE BY TASTY
Here's what you need: olive oil, chicken breasts, garlic cloves, chicken broth, heavy cream, penne pasta, grated parmesan cheese, parsley
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a pot, heat the oil and brown the chicken.
- Add garlic, and sauté for about a minute.
- Add broth, cream, and pasta, and bring to a boil.
- Cover and reduce the heat to a simmer for 15-20 min.
- Turn off heat and stir in parmesan cheese.
- Top with parsley if desired.
- Enjoy!
Nutrition Facts : Calories 984 calories, Carbohydrate 69 grams, Fat 62 grams, Fiber 1 gram, Protein 41 grams, Sugar 8 grams
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- Heat oil in a large Dutch oven over medium. Sprinkle chicken evenly with 1 teaspoon of the Cajun seasoning. Add to hot oil; cook until browned on both sides and cooked through, about 8 minutes per side. Remove from Dutch oven; let rest 5 minutes. Cut into 3/4-inch cubes.
- Whisk together flour and 1/4 cup of the half-and-half in a small bowl; set aside. Add garlic to Dutch oven; cook over medium, stirring often, for 1 minute. Add broth and remaining 1 1/4 cups half-and-half; cover and bring to a boil over medium-high. Break linguine noodles in half; add to Dutch oven. Reduce heat to medium; cover and cook, stirring occasionally, 8 minutes. Stir in chicken cubes and reserved flour mixture; cook, tossing constantly, until pasta is well coated and heated through, about 2 minutes.
- Remove from heat; stir in cheese and remaining 1 teaspoon Cajun seasoning until cheese is melted. Sprinkle with parsley; serve.
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