This is a dish we started making about a year ago. We've really enjoyed the flavor of it. The original recipe I followed called for all whipping cream, but that seems crazy to me! I'm guessing that an alfredo sauce in a restaurant probably has far more than I like the idea of too, so maybe I should avoid those when given the chance! I usually use Tony Chachere's cajun seasoning. I tried it with this homemade version recently. It was still good but didn't give quite as much flavor punch. There are quite a few ways of making this floating around. Some have bell pepper, mushrooms....I'm sure lots of variations would be good. I actually doubt I do it quite the same twice! Hope you enjoy it too! Oh and I should mention--the recipe below makes a lot!
Cajun Chicken Pasta
500g package linguine or spaghetti
4 chicken breasts
4 tsp cajun seasoning
2 Tbs butter
2 cups heavy cream*
2 cups milk
1/3 cup chopped green onions
3/4 tsp salt
3/4 tsp dried basil
1/4 + 1/8 tsp black pepper
1/4 + 1/8 tsp garlic powder
Parmesan cheese, opt
Slice chicken breasts into strips. Sprinkle on the cajun seasoning. I use about 1 tsp per chicken breasts, but you can decide if you want less. Cook the pasta according to the package directions in salted water. In a large skillet, melt the butter and add the chicken. Sear until cooked through. Add milk, cream and seasonings. Cook until warm and turn off the heat. Once pasta is cooked, drain and stir together with sauce. Sprinkle with some parmesan if you want and serve.
Notes: You can make the sauce with about 1 1/2 cups whipping cream and 2 1/2 cups milk if you want to cut back a bit on the cream. Also, since the sauce is made with less cream than a true alfredo it helps to have it cool and thicken just a bit.
Cajun Chicken Pasta
500g package linguine or spaghetti
4 chicken breasts
4 tsp cajun seasoning
2 Tbs butter
2 cups heavy cream*
2 cups milk
1/3 cup chopped green onions
3/4 tsp salt
3/4 tsp dried basil
1/4 + 1/8 tsp black pepper
1/4 + 1/8 tsp garlic powder
Parmesan cheese, opt
Slice chicken breasts into strips. Sprinkle on the cajun seasoning. I use about 1 tsp per chicken breasts, but you can decide if you want less. Cook the pasta according to the package directions in salted water. In a large skillet, melt the butter and add the chicken. Sear until cooked through. Add milk, cream and seasonings. Cook until warm and turn off the heat. Once pasta is cooked, drain and stir together with sauce. Sprinkle with some parmesan if you want and serve.
Notes: You can make the sauce with about 1 1/2 cups whipping cream and 2 1/2 cups milk if you want to cut back a bit on the cream. Also, since the sauce is made with less cream than a true alfredo it helps to have it cool and thicken just a bit.
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