I have the perfect chicken recipe for you today!
Easy, Tasty, and Quick, that’s what my Cajun Chicken Alfredo is all about.
The wonderful people at Perdue Farms were kind enough to send me their PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Thighs for recipe development.
Perdue Farms is a family owned and operated company for generations, using only cage free, vegetarian feed, no-hormones and steroid free chickens.
Don’t forget to check out my other Perfect Portion Meal.
My Mesquite Grilled Chicken Nachos using Perdue Farms Perfect Portions Mesquite Marinated Chicken Breast are beyond delicious!
First, saute the seasoned chicken in extra virgin olive oil for 4 minutes on each side.
Next, add the vegetables and cook a few minutes more.
While the chicken is cooking don’t forget to start making the cream sauce.
It’s really simple, take heavy cream, tomato sauce, and seasonings, bring to boil, reduce heat, and stir in cheeses.
Lastly, add the chicken broth and cheese sauce to cooked chicken, simmer for about 5 minutes.
Stir in cooked pasta, mix well, and cook Cajun Chicken Alfredo for 1 minute more to heat pasta.
I love to serve my Alfredo with extra parmesean cheese on the side.
Don’t forget to garnish with green onions.
All done and ready to dig in!
Enjoy.
PrintCajun Chicken Alfredo
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Ingredients
- 8 Chicken Thighs
- 1 lb pasta, cooked according to package directions. rinsed, drained
- 1 cup chicken broth, low sodium
- 1 tablespoon creole seasoning
- 1/2 tablespoon black pepper
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/2 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1 bell pepper, diced
- 1 white onion, diced
- 1 stalk celery, diced
- 3 cloves of garlic, minced
- extra virgin olive oil
- green onion to garnish
For the Cajun Alfredo Sauce
- 1 cup heavy cream
- 1 cup tomato sauce
- 1 cup sharp cheddar cheese, grated
- 1 cup jack cheese, grated
- 1/2 cup parmesean cheese, grated
- 1 teaspoon black pepper
- 1 teaspoon creole seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Rinse chicken and pat dry, cut into 2 inch chunks and place into a large bowl.
- Coat chicken with spices and mix well.
- In a large skillet place about 2 tablespoons of olive oil over medium heat.
- Add chicken and saute for about 4 minutes on each side.
- Add bell pepper, onion, and celery to pan and cook 3 minutes more, add garlic and cook 1 minute more.
- While chicken is cooking, in a separate pan add heavy cream, tomato sauce, and spices.
- Bring mixture to boil, reduce heat and stir in cheeses by the handful, mixing well after each addition.
- Simmer for about 5 minutes.
- Add broth and tomato cream sauce to chicken, mix well. Allow to simmer about 5 more minutes.
- Stir in pasta to heat and serve.
Notes
Full disclosure: I was provided a box of Perdue Farms Perfect Portions Boneless, Skinless, Chicken Thighs free of charge as part of this campaign. I am not, however, actually affiliated with Perdue Farms, and am allowed to speak positively or negatively about the product, so like in all of my reviews, any opinions expressed are mine and based on my experience, and do not reflect the opinions of Perdue Farms or anyone else.
Nutrition
- Serving Size: 6-8
Mmm! I don’t like regular alfredo sauce but I always crave super creamy pasta – this looks like what I need! It looks amazing.
Thank you Amanda!
I absolutely love this recipe. I have tried a very similar recipe but I need to try your recipe soon!
Thanks Peter!
This looks great! Will it make a big difference if I use chicken breast instead of thighs?
Hello Sherrine, I’ve made it with chicken breast numerous times, it’s still tasty!
Enjoy
Lisa
So I really want to make this for my husband but i’m kindda at a loss when it comes to your cheeses for the sauce. Jack cheese…pepper jack? what kind of jack? and same thing for where you put sharp cheese, is that sharp chedder?
Hello Amber, you can use whatever jack cheese you prefer. I like Monterey Jack but pepper jack would be tasty and make it spicy. Also sharp cheddar cheese, yellow or white cheddar it’s really up to you. I like to use yellow sharp cheddar because I enjoy the taste of it more.
I made these last night for my boyfriend and his brother. I followed the recipe exactly and it turned out amazing! The guys gobbled it up and went back for seconds. Absolutely delicious. Thanks for the recipe. I will be making it again!
One of the best things I have ever made, thank you so much!
I am so glad you enjoyed it Judy!
I have to say that this pasta is Amazingly delicious and so creamy! I’ve made it a couple of times and my husband always hopes there’s left overs so he can eat the next day! Thank you for this great recipe:)
I really want to make this tonight but I see that I need chicken broth but I dont see where in the instructions where to use the chicken broth. Would love to make it.