Cajun Chicken Alfredo Peppers (Printable)
Tender chicken and bell peppers tossed in a creamy, spiced Alfredo sauce for a savory meal.
# What You'll Need:
→ Chicken & Seasoning
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon Cajun seasoning
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1 tablespoon olive oil
→ Vegetables
06 - 1 red bell pepper, sliced
07 - 1 yellow bell pepper, sliced
08 - 1 small red onion, thinly sliced
09 - 2 cloves garlic, minced
→ Pasta
10 - 12 ounces fettuccine or penne pasta
→ Alfredo Sauce
11 - 2 tablespoons unsalted butter
12 - 1 cup heavy cream
13 - 1 cup freshly grated Parmesan cheese
14 - 1/4 teaspoon ground nutmeg
15 - Salt and pepper, to taste
→ Garnish
16 - 2 tablespoons chopped fresh parsley
17 - Extra Parmesan cheese, for serving
# Step-by-step:
01 - Cook pasta in salted boiling water until al dente according to package directions. Drain thoroughly, reserving 1/2 cup of starchy pasta water for sauce adjustment.
02 - Pat chicken breasts completely dry with paper towels. Rub both sides generously with Cajun seasoning, salt, and black pepper, pressing gently to adhere.
03 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook 5–6 minutes per side until deeply golden brown and internal temperature reaches 165°F. Transfer to a plate and rest 5 minutes before slicing thinly.
04 - In the same skillet, add bell peppers and red onion. Sauté 3–4 minutes until just softened with a slight crunch. Add garlic and cook 30 seconds until fragrant, being careful not to burn.
05 - Reduce heat to medium. Add butter and let melt completely. Pour in heavy cream and simmer 2 minutes until slightly thickened. Whisk in Parmesan cheese and nutmeg until sauce is smooth and creamy. Season with salt and pepper to taste.
06 - Add cooked pasta to the skillet with sauce and vegetables. Toss thoroughly to coat, adding reserved pasta water as needed for desired consistency. Top with sliced chicken. Garnish with fresh parsley and additional Parmesan. Serve immediately while hot.
# Expert Advice:
01 -
- The gentle heat from the spices balances perfectly with the rich Alfredo sauce
- Colorful peppers add sweetness and crunch that cut through the creaminess
02 -
- Dry chicken equals better searing, so dont skip the paper towel step
- Heavy cream is non-negotiable here, milk simply wont give you the right texture
03 -
- Grate your own Parmesan from a block for the smoothest sauce texture
- Save extra pasta water, you might need more than you think