Cajun Chicken Alfredo


2-3 thin chicken breast

1 box of fettuccine noodles

1/2 cup of finely diced red bell pepper

1/2 cup of finely diced green bell pepper

1/2 cup of finely diced asparagus

1/3 cup of finely diced green onions

Finely diced white part of the green onion(will use all of it)

1 tablespoon of olive oil

1 tablespoon of minced garlic

32 ounces of heavy whipping cream

1 cup of freshly grated Parmesan

Cajun seasoning of choice for coating chicken & 1 teaspoon for the sauce (I used slap your momma)


  • Preheat oven to 375 degrees.
  • Sprinkle chicken breast with Cajun seasoning and place in over to bake. Depending on thickness it should take 25-30 minutes.
  • Once you put your chicken in the oven, heat up the olive oil in your skillet. Once to temperature, add the red & green bell peppers, asparagus, and WHITE part of the green onions. Cook until soft.
  • While sautéing tour veggies, go ahead and get your water boiling for your noodles. Be sure to salt your water really well and follow box directions.
  • Once the veggies are soft, add all of the heavy whipping cream, the green onions, minced garlic, and 1 teaspoon of Cajun seasoning. Stir occasionally.
  • At this point, your noodles should be cooked and the water drained off.
  • You will start to notice the middle of your sauce bubbling. That is your indication it’s time to pull of heat and add in your noodles.
  • Once the noodles are mixed into the sauce, add the Parmesan cheese and toss to coat the noodles.
    You can thinly slice the chicken into strips or dice it up. You can either top the pasta with the chicken or mix it in. It’s all about preference. 
    After plating the pasta, sprinkle a little Parmesan on top.
  • ***Please note I made my pasta from scratch and I’m hoping to add that recipe very soon. I tested a recipe and had to play around with it yesterday. I wasn’t 100% sure it would turn out right. Using box noodles will work just as the same.***

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