Cajun Chicken Alfredo

It has been far too long since I was able to update this site.  Ill health and a move to the Canadian Arctic have made the time fly and it is just now, as we settle down for Christmas, that I am able to update.  We have less than an hour of daylight each day and we are feeling ourselves grow sluggish and enter a semi hibernation state.  But today being the solstice the days will grow longer and the nights shorter until mid summer when we will have 24 hour daylight.

On the weekend before Christmas, with lots of heavy food ahead, a fresh pasta dish seemed perfect, both satisfying and soothing. This is based on Chicken Alfredo which I posted long ago and is an updated version with a bit of spice and fresh vegetables.

Cajun Chicken Alfredo

Cajun Chicken Alfredo

Cajun Chicken Alfredo

  • Enough pasta for four – I used rotini but any is fine
  • 1 head of broccoli, cut into bite size pieces
  • 1 red pepper, diced
  • 1 onion, diced
  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 3 – 4 boneless, skinless chicken breasts, cut into bite-size pieces
  • 2 – 3 tsp Cajun seasoning, to taste
  • 4 oz cream cheese, softened and cut into small pieces
  • 1 cup milk
  • 3/4 cup freshly grated parmesan cheese
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt

Add pasta to a large pot of boiling water.  Cook until pasta are tender, adding the broccoli to the pot of boiling pasta water about 1 minute before the noodles are done.  Drain and set aside.

In a large pot or skillet, melt the butter over medium heat.  Add the garlic and cook for about 2 minutes, stirring constantly. Add the chicken pieces and season with cajun seasoning. Cook for 2-3 minutes.

Add the cream cheese, stirring well until melted and smooth, approx 2-3 minutes. Slowly add milk and stir until fully blended into the sauce.  Stir in the parmesan cheese, then season with salt and pepper.  Stir until the cheese is melted and the sauce is the desired consistency.

Add broccoli and hot cooked pasta and stir to combine.

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