Cajun Chicken Alfredo recipe
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Ingredients
- ½ (16 ounce) package bow-tie pasta, or more to taste 4 skinless, boneless chicken breasts, cut into bite-size pieces 2 teaspoons Creole seasoning (such as Tony Chachere's®), divided 1 tablespoon vegetable oil 1 onion, chopped 1 red bell pepper, sliced 1 green bell pepper, sliced 1 (16 ounce) jar Alfredo sauce 1 tablespoon grated Parmesan cheese, or to taste
Nutrition Info
- 726.4 caloriescarbohydrate: 55.4 gcholesterol: 107.7 mgfat: 40.7 gfiber: 4.1 gprotein: 37.6 gsaturatedFat: 14.6 gservingSize: -sodium: 1412.5 mgsugar: 9.9 gtransFat: : -unsaturatedFat: : -
Directions Cajun Chicken Alfredo
Directions
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Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Season chicken breasts with 1 teaspoon Creole seasoning.
Heat oil in a large skillet over medium-high heat. Add chicken, cook and stir until no longer pink in the center, about 7 minutes. Transfer to a plate. Cook and stir onion, red bell pepper, and green bell pepper in the same skillet until tender, 6 to 7 minutes. Return chicken to the skillet.
Pour Alfredo sauce into the skillet, add remaining 1 teaspoon Creole seasoning. Reduce heat to low, cook and stir until sauce is heated through, 3 to 5 minutes.
Serve chicken and sauce over bow-tie pasta. Garnish with Parmesan cheese.