Wondering what to whip up for a quick supper, I remembered seeing a recipe years ago on a site that was formerly called “Recipezaar”, (now called food.com), and decided that it was way past time to finally give this very highly rated recipe a try! And I’m so glad that I finally got around to making it! It’s very easy to put together, has tons of flavor, and is nicely spicy, which my hubby loved this time! Shocker! I know!! (I’m slowly breaking him into eating spicier foods! Yay!!) I only made a few changes, besides practically doubling the recipe, which was a good call as it’s already disappearing fast!, and I’m sure you’re going to want to make this tasty Cajun Chicken Alfredo with Oven Roasted Tomatoes & Peppers soon, too! Just don’t wait as long as I did! You’d truly be missing out!

Though the original recipe called for 2 chicken breasts, I used a 2 pound package of boneless, skinless, chicken thighs instead. They have so much more flavor, and they’re a lot more tender and juicy, too. There were 6 in a package, so I doubled the sauce and pasta. That worked out beautifully, and still the ingredients are minimal. So you can start with chicken breasts and/or thighs for this, whatever you personally prefer or happen to have on hand.

You simply trim the fat, cut the chicken pieces into strips, coat them with the easy, 3-ingredient seasoning mix that I kicked up a notch, and sauté them in a nice amount of real butter, then finish sautéing with some fresh garlic and the tomatoes and peppers. Now, don’t cut back on the butter! You’re going to add everything coming next right into the same pan, and it definitely would not be as wonderful without it!

After that, just add the rest of the ingredients and simmer for 10 minutes while you boil your linguini! Drain the pasta, and toss it, along with some freshly grated asiago or parmesan cheese, until everything is coated, and sensationally creamy delicious….and ta-daaaaa! Dinner is DONE. Easy as pie! 😉

And only one pan and one pot! 😉 We’re ALL going to be making this one a LOT!

It was instant hit at our house, and I’m sure it will be a game-changer at your house, too! So the next time you’re looking for an easy one, that doesn’t take long to make, and uses pantry items and the basics, keep this wonderful recipe in mind!! Hope you all enjoy as much as we did!

Recipe adapted from Food.com.

4 - 5 servings

Cajun Chicken Alfredo with Oven-Roasted Peppers & Tomatoes

Ingredients

6 boneless skinless chicken thighs, cut into thin strips (2 lbs.)
4 tsp. cajun seasoning such as Slap Ya Mama
1/2 tsp.paprika
1/4 tsp. chipotle powder, (*I used McCormick's)
4 Tbl. butter, (1/2 a stick)
1 large garlic clove, finely minced
1 cup heavy whipping cream
1/3 cup chopped homemade oven-roasted (or store-bought sun-dried) tomatoes
1/3 cup chopped oven-roasted sweet red peppers (bells or cubanelles)
1/2 tsp. dried basil
1/2 tsp. salt
1/4 tsp. coarse ground black pepper
2 large green onions, snipped or sliced
8 oz. linguini cooked al dente
1/3 - 1/2 cup fresh grated asiago or parmesan cheese, to taste

Instructions

Place cut-up chicken into large bowl. In small bowl mix Cajun seasoning, paprika and chipotle powder. Sprinkle half over chicken evenly, turn over with a spoon, sprinkle rest for more even coating, and toss to coat and mix as evenly as you can.

In a large frying pan over medium heat, sauté chicken in butter until chicken is tender, about 5 to 7 minutes. Add minced garlic and sauté until fragrant, about 1 minute.

Reduce heat, and add heavy cream, peppers, tomatoes, basil, salt, pepper and green onion, bring to a low simmer. Simmer 10 minutes over medium-low heat, until sauce has nicely thickened, stirring occasionally.

While chicken is simmering, cook pasta to al dente, drain well.

Pour chicken mixture over hot linguine and toss together with asiago or parmesan cheese well to mix.

Top individual servings with more snipped green onion, and grated or shaved asiago or parmesan cheese if desired.

Notes

*If you want, you can sub sun-dried tomatoes and use regular, fresh bell pepper. Add bell pepper with chicken when sautéing so that they have a chance to cook until tender, though.