Cajun chicken alfredo from scratch is creamy & spicy! Made with homemade cajun seasoning & linguini noodles, it's perfect for dinner at home!
Total Time30 minutesmins
Servings: 4servings
Author: Megan Byrd, RD
Cost: $6.03 or $1.51 per serving
Ingredients
8 oz whole wheat linguini(or other pasta shape)
2chicken breasts(about 1 lb)
2tbspavocado oildivided
2tbspcajun seasoningdivided
4clovesgarlicminced
1 ½cups2% milk
4ozcream cheese
½cupParmesan cheesegrated
3roma tomatoesdiced
2cupsfresh baby spinach leaves
Instructions
Cook your pasta according to the package instructions. Set aside.
Butterfly your chicken breasts by slicing them "hamburger style". You will have 4 thin pieces of chicken breasts. Coat both sides of all 4 pieces of chicken in 1 tablespoon cajun seasoning.
In a large skillet, heat 1 tablespoon avocado oil on medium heat. Cook the chicken breasts for 4-5 minutes on one side. Flip them over, and cook them for another 4-5 minutes, or until chicken is cooked through. Set aside the chicken to cool, then dice it up.
In the same skillet, heat the remaining 1 tablespoon of avocado oil on medium heat. Add the garlic and saute for about 1 minute. Add the milk and cream cheese. Break the cream cheese up as it melts, and whisk/stir until everything is combined with no lumps.
Stir in the parmesan cheese and remaining 1 tablespoon of cajun seasoning. Stir to combine, until the cheese is melted and the sauce is thickened, about 2 minutes.
Add the diced chicken and spinach and stir. Add in the cooked noodles, and toss until everything is combined and the pasta is coated in the sauce.
Divide into 4 portions, and top with diced tomatoes and more parmesan cheese, if desired!