Description
This Cajun Chicken Alfredo Pasta combines tender bite-sized chicken pieces seasoned with bold Cajun spices, creamy cream cheese sauce, and parmesan, all tossed with al dente farfalle pasta. A flavorful and comforting meal perfect for weeknight dinners, with optional fresh vegetables for added nutrition.
Ingredients
Units
Scale
Pasta
- 8 ounces farfalle pasta (or your favorite type)
Chicken and Sauce
- 2 Tablespoons butter
- 3 cloves garlic, minced
- 1 pound boneless skinless chicken breasts (about 2 breasts), cut into bite-size pieces
- 2 teaspoons Cajun seasoning, more or less to taste
- 4 ounces cream cheese, softened and cut into small pieces
- 1 cup milk
- 3/4 cup freshly grated parmesan cheese
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon salt, more to taste if needed
Optional Vegetables
- Fresh vegetables as desired (bell peppers, spinach, broccoli, asparagus, zucchini, mushrooms)
Instructions
- Cook the Pasta: Prepare the pasta according to package instructions until al dente. Drain well and rinse with cold water to stop the cooking process, then set aside.
- Cook the Chicken and Vegetables: In a large skillet or pot, melt the butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add the bite-sized chicken pieces and any desired fresh vegetables. Season everything with Cajun seasoning. Cook for 3 to 4 minutes, stirring occasionally, until the chicken is nearly cooked through and the vegetables start to soften.
- Prepare the Cream Sauce: Pour in the milk and add the cream cheese pieces to the skillet. Stir continuously for 2 to 3 minutes, ensuring the cream cheese melts completely and the sauce becomes smooth and creamy.
- Combine Pasta and Finish: Add the cooked pasta to the skillet and stir in freshly grated parmesan cheese, salt, and black pepper. Mix well to coat the pasta evenly with the sauce. Serve immediately while hot.
Notes
- Vegetables: Great to add vegetables you need to use like bell peppers, spinach, broccoli, asparagus, zucchini, or mushrooms. Sauté them lightly in olive oil, salt, and pepper before cooking chicken, then combine at the end.
- Healthy Swaps: Use whole grain pasta for extra fiber, substitute olive oil for butter or reduce butter amount. Use low-fat cream cheese and skim milk to reduce fat content.
- Make Ahead Instructions: Cook vegetables and chicken in the creamy sauce and store in the fridge. When ready to serve, reheat and stir in cooked pasta and shredded cheese.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
