Cooked this for a group of friends and it was a raving success. The second servings I saw on some plates were as big as the first! Pretty sure this one is going into the regular rotation for dinner.
For the sauce, I used an alfredo base which I adapted slightly from Lauren at Nosh ‘N Nutrition. A little extra seasoning and some sun-dried tomatoes and you’ve got Cajun Alfredo! Super creamy with a kick = fantastic!
2 Tbsp olive oil
2 boneless, skinless chicken breasts
2 Tbsp + 1 tsp Cajun seasoning, divided
1-13.25 oz box of your favorite pasta (whole wheat penne for me)
2 cups 2% milk
3 oz Neufchatel cheese
2 Tbsp flour
1 tsp salt
1 Tbsp light butter
2 cloves garlic, minced
1 cup shredded Parmesan, plus more for garnish
1/4 cup sundried tomatoes, sliced
1/2 tsp basil
1/4 tsp cayenne pepper (optional)
- Heat oil in a large skillet. Season both sides of the chicken breasts with 2 Tbsp Cajun seasoning. Brown for 5 minutes on one side, flip, and cover the skillet. Continue cooking until the chicken is done. Remove the chicken and allow to cool slightly before cutting into strips, or bite-sized pieces.
- Cook pasta according to package directions; strain and set aside.
- In a food processor or blender, combine milk, cream cheese, flour, and salt. Process until smooth and set aside.
- In a medium-large sauce pan, melt butter over medium-high heat. Add garlic and saute for about 30 seconds.
- Add the milk mixture to the pan. Stir constantly for about 3-4 minutes until the sauce begins to simmer. Keep stirring and let it cook for a few minutes more. It should become thicker.
- Remove from heat. Stir in Parmesan until melted, then add the sun-dried tomatoes, 1 tsp Cajun seasoning, basil, and cayenne and cover the pan immediately.
- Let stand for at least 10 minutes prior to using. It will continue to thicken to desired consistency.
- Mix the cut-up chicken and pasta into the sauce. Serve with extra Parmesan sprinkled on top.