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Clean recipe · andy-cooks.com

Cajun Chicken Alfredo

This is my creamy Cajun chicken Alfredo with zucchini, Parmesan and fettuccine—quick, comforting and easy to scale up for more people.

Original recipe: andy-cooks.com

Yield:
1 servings
Prep:
0 hr 10 min
Cook:
0 hr 15 min
Total:
0 hr 25 min
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Cajun Chicken Alfredo

Ingredients

  1. 2 zucchini (courgettes)
  2. 1 chicken breast, boneless, skinless
  3. 1 tbsp olive oil
  4. 1 ½ tsp Cajun spice blend
  5. 100g (3.5 oz) dried fettuccine pasta
  6. 100ml (3.3 fl oz) thickened/heavy cream
  7. 30g (1 oz) Parmesan cheese
  8. salt to taste

Instructions

  1. PREP YOUR INGREDIENTS

    Place a medium pot of lightly salted water on high heat to boil.
  2. Slice the zucchini in half lengthwise, then slice on an angle about 1cm thick.
  3. Slice the chicken into strips, a similar thickness to the courgettes.

  4. THE COOK

    Preheat a medium saucier on high heat with the oil. Once the oil is hot, add the chicken, ¼ tsp salt, Cajun seasoning and courgettes. Stir to combine.
  5. Place the pasta into the boiling water for 8-12 minutes (depending on the brand you’re using) until al dente.
  6. Once the chicken becomes golden brown and the courgettes begin to sweat, turn the heat down to medium and add the cream. As the cream reduces, the chicken will finish cooking. Continue simmering for 6-7 minutes until the chicken is cooked through, the cream has thickened and become glossy. Taste and adjust the seasoning until you’re happy with the flavour. Turn the heat down to low until the pasta is ready.
  7. Once the pasta is cooked, use tongs to remove the pasta from the boiling water and add to the chicken. Finely grate the Parmesan cheese and toss through the sauce to combine, then plate.