Cajun Chicken Parmesan Alfredo
JORDYN CAMPBELL cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
Watch the original reelA rich and creamy pasta dish featuring pan-seared Cajun-spiced chicken and a velvety homemade Alfredo sauce with a hint of Southern heat.
- Time
- 40 minutes
- Equipment
- Stovetop and grill
- Cuisine
- American
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 2 g
- 6 g
- 4 g
- 4 g
- 4 g
- 2 g
- 55 g
- 6 g
- 12 g
- 480 g
- 240 g
- 240 g
- 1 g
Weights are estimates. Together, the ingredients weigh about 2.34 kg before cooking, which is about 585 g per serving.
Steps
Cook your penne noodles in water seasoned with chicken bouillon for extra flavor. Once al dente, drain the pasta and set it aside.
Season the chicken generously with seasoning salt, cajun seasoning, smoked paprika, garlic powder, onion powder, and black pepper.
Grill or sear the chicken in a skillet over medium-high heat until fully cooked (internal temperature of 165°F (74 °C)). Remove the chicken from the pan and dice into bite-sized pieces.
In the same skillet used for the chicken, melt 4 tablespoons of butter. Add the minced garlic and sauté until fragrant, about 1 minute.
Sprinkle in 1–2 tablespoons of flour and whisk constantly for about a minute to cook out the raw flour taste and create a roux.
Slowly pour in 2 cups of heavy cream, 1 cup of chicken broth, and 1 cup of half & half. For an extra rich sauce, you may substitute the half & half with an additional cup of heavy cream.
Cook the liquid over low heat, stirring frequently, until the sauce begins to thicken.
Season the Alfredo sauce with black pepper, smoked paprika, cajun seasoning, onion powder, and garlic powder to taste.
Slowly stir in 4 oz of mozzarella cheese and 2 oz of fresh parmesan. Continue mixing until the cheese is completely melted and the sauce is smooth and creamy.
Add the cooked penne noodles and the diced chicken back into the skillet. Toss everything together until the pasta and chicken are thoroughly coated in the sauce.
Finish the dish with a sprinkle of Italian seasoning, smoked paprika, and additional fresh parmesan on top before serving.
Notes
For a richer sauce, use 3 cups of heavy cream and 1 cup of chicken broth, omitting the half & half. Cooking the pasta in bouillon water is a key tip for building flavor from the base up.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 1430
- Protein
- 83 g
- Carbs
- 93 g
- Fat
- 79 g
- Fiber
- 5 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
