![]() ![]() ![]() Finally we add tomato paste, Cajun seasoning, cream cheese, and Parmesan cheese for a multi-dimensional flavorful sauce. ![]() This is a fabulous trick that I use in almost every pasta and is a great replacement for heavy cream. The roux thickens the sauce but to make it even thicker without making it “flour-y”, we whisk cornstarch with milk and add to pan. ![]() Next, we’re going to make our luscious sun-dried tomato sauce by sauteing sun-dried tomatoes and garlic in our skillet.Saute just for 1 minute so the peppers remain crisp-tender. Add bell peppers, onion and ½ teaspoon Cajun seasoning to the pan without cleaning it out so you can scrape up any yummy golden chicken bits.Next, cook your chicken until nicely browned on each side then remove from the pan.You can let your chicken sit while you prepare your vegetables OR refrigerate up to overnight. To make we first smother our chicken in Cajun seasoning combined with olive oil.Its silky creaminess will leave you speechless as you shove the heavenly smothered noodles into your mouth all peppered with thinly sliced Cajun chicken and bell peppers. So fortunately this crazy delicious version is m uch lighter than your traditional Cajun Chicken Pastas – and you would never even know it! The velvety, flavor bursting sun-dried tomato sauce contains no butter or heavy cream but instead is made with only 2 tablespoons sun-dried tomato oil then creamified with light cream cheese and Parmesan cheese. It is much more flavorful and melts into silky oblivion unlike powdered or pre-shredded cheese. For best results, use ONLY freshly grated Parmesan cheese. Parmesan: Infuses the sauce with its fantastic salty, nuttiness to transform it into an Alfredo-esque sauce.Cream cheese: I used ⅓ less fat cream cheese.Tomato paste: Enhances the tomato flavor and makes for a richer sauce.Cornstarch: Thickens the sauce without needing to add more cheese or cream.Make sure you use low sodium broth so the cajun alfredo sauce isn’t too salty. Chicken broth: Is more flavorful than just milk or heavy cream.All-purpose flour: I use all-purpose flour but I’m sure gluten free flour would work as well.Garlic: You can use more or less garlic according to your personal taste.Sun-dried tomatoes: Use the kind that are packed in oil.I don’t recommend substituting the red onion as its sweet flavor beautifully complements the heat. Red onion: Half of one red onion will do the trick.I usually go for one red and one orange or yellow, but you may use any color combo you like. Bell peppers: You will need two small to medium bell peppers.Herbs and spices: I flavored this dish with Cajun seasoning (naturally!), salt, pepper, and cayenne.Chicken breasts: Use boneless skinless chicken breasts for this recipe.You may also substitute with your favorite cooking oil. Olive oil: Use quality oil for the best flavor.Fettuccine noodles: Fettuccine is traditionally served with cajun chicken pasta alfredo in restaurants for good reason – the long silky noodles beautifully cradle the rich sauce and the noodles are thick enough (as opposed tot spaghetti or angel hair) to stand up against the peppers and chicken.Here’s everything you’ll need to make the chicken, pasta, and cajun pasta sauce: Serve sprinkled with scallions, if desired.The star of this dish is the creamy cajun alfredo sauce. Cook, stirring often, until the sauce is bubbling and thickened and the chicken is cooked through, about 2 minutes. Add tomatoes and their juice bring to a simmer. Cook stirring, until the onion and bell pepper are beginning to soften, about 4 minutes. Add chicken, bell pepper, garlic, Cajun seasoning and pepper. Add bacon and onion and cook, stirring occasionally, until beginning to brown, about 2 minutes. Meanwhile, heat oil in a Dutch oven over medium heat. Cook pasta until just tender, 8 to 10 minutes or according to package directions. 1 pound boneless, skinless chicken breast, trimmed and cut into 1-inch piecesīring a large pot of water to a boil.1 large sweet onion, halved and thinly sliced. ![]()
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