Cajun Chicken Alfredo Pasta
Prep Time:20 mins
Total Time: 45 mins
Servings: 4
THC Content: 25 mg serving
About this Recipe
Creamy, spicy, and loaded with bold Cajun flavor, this Cajun Chicken Alfredo is the ultimate comfort food. Perfectly blackened Cajun chicken is served over fettuccine (or your favorite pasta) tossed in a rich Parmesan Alfredo sauce filled with sautéed mushrooms, sweet onions, and garlic. It's restaurant-quality pasta that's surprisingly easy to make at home and is guaranteed to become a family favorite.
Ingredients
For the Chicken
2 boneless, skinless chicken breasts
2 tablespoons Cajun seasoning
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon freshly cracked black pepper
1 tablespoon olive oil
1 tablespoon butter
For the Pasta
10-12 ounces fettuccine
Salt, for the pasta water- heavily
For the Alfredo Sauce
2 tablespoons butter
8 ounces mushrooms, sliced
½ small yellow onion, thinly sliced
4 cloves garlic, minced
¾ cup chicken stock -or 2 teaspoons chicken bullion powder
1½ cups heavy cream
2½ cups freshly grated Parmesan cheese-
1 teaspoon Cajun seasoning (more if you’d like a deeper flavor)
Freshly cracked black pepper, to taste
Salt, to taste
½ cup reserved pasta water
Chopped fresh parsley, for garnish
Extra grated Parmesan, for serving
Optional Infusion
1 tbsp Chef's Dose infused oil or butter (100mg per tbsp)
Instructions
1. Cook the Pasta
Bring a large pot of generously salted water to a boil. Cook the fettuccine until al dente according to the package instructions. Before draining, reserve about ½ cup of the pasta water.
2. Season the Chicken
Pat the chicken dry with paper towels.
Mix together the Cajun seasoning, smoked paprika, garlic powder, onion powder, and black pepper. Coat both sides of the chicken evenly with the seasoning mixture.
3. Cook the Chicken
Heat the olive oil and butter in a large skillet over medium-high heat.
Cook the chicken for 5-6 minutes per side, or until deeply golden brown and the internal temperature reaches 165°F.
Transfer to a cutting board and allow it to rest while preparing the sauce.
4. Sauté the Vegetables
Reduce the heat to medium.
Using the same skillet, melt the butter.
Add the mushrooms and cook for 5-6 minutes until golden brown.
Add the sliced onion and continue cooking for another 4-5 minutes until softened and lightly caramelized.
Stir in the garlic and cook for 30 seconds until fragrant.
5. Build the Alfredo Sauce
Pour in the chicken stock, scraping the bottom of the pan to release all of the flavorful browned bits.
Allow the stock to simmer for 2-3 minutes until slightly reduced.
Stir in the heavy cream and bring to a gentle simmer.
Gradually whisk in the Parmesan cheese, one handful at a time, until the sauce is smooth and creamy.
Season with the Cajun seasoning, freshly cracked black pepper, and salt if needed.
If the sauce becomes too thick, stir in a splash of the reserved pasta water until it reaches your desired consistency.
Finish with the fresh lemon juice.
Optional Infused Version: Remove the Alfredo sauce from the heat and allow it to cool for 1-2 minutes. Stir in 1 tablespoon of Chef's Dose infused olive oil or butter (100mg per tablespoon) until fully incorporated. Adding the infusion off the heat helps preserve cannabinoids while evenly distributing them throughout the sauce.
6. Finish the Dish
Add the cooked fettuccine to the Alfredo sauce and toss until every noodle is evenly coated.
Slice the rested Cajun chicken and arrange it over the pasta.
Garnish with chopped parsley and freshly grated Parmesan before serving.
Infusion Option
For an infused Cajun Chicken Alfredo, stir 1 tablespoon of Chef's Dose infused olive oil or butter (100mg Tbsp) into the sauce after removing it from the heat and allowing it to cool for 1-2 minutes. Mixing the infusion off the heat helps preserve cannabinoids while ensuring they're evenly distributed throughout the sauce.
Approximate Potency: Divide the total potency of your infused olive oil by the number of servings. For example, if your tablespoon of Infused olive oil contains 100 mg THC total and the recipe yields 5 servings, each serving will contain approximately 20 mg THC.
Chef’s Notes
1. I like using freshly grated Parmesan instead of pre-shredded cheese. It melts much more smoothly and gives the Alfredo a silky, restaurant-quality texture.
2. Let the mushrooms brown before adding the onions. Developing that deep golden color adds a rich, savory flavor that really elevates the sauce.
3. Don't skip reserving the pasta water. A splash of the starchy water helps loosen the Alfredo while making it cling beautifully to the noodles.
4. If your Alfredo becomes too thick, simply whisk in a little more chicken stock or reserved pasta water until it reaches your desired consistency.
5. I prefer using freshly sliced chicken breasts over pre-cut pieces because they stay juicier and develop a better Cajun crust when seared.
6. Taste the sauce before adding any extra salt. Between the Cajun seasoning, Parmesan cheese and chicken stock, you may find it doesn't need any additional seasoning.
7. This recipe is easy to customize. Spinach, roasted red peppers, crispy bacon, or even shrimp make fantastic additions without changing the overall flavor profile.
Enjoyed this recipe?
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