Cajun Chicken Alfredo



(Sorry in advance for the portrait pics, I was too eager to cook and serve the food to realise!)

This dish is always a winner in my house, every bowl is scraped clean and has people asking for seconds. With a perfect balance between spice and cheesy creaminess, this dish is sure to go down well with pasta lovers.

You can modify this recipe to suit your tastes; spicier or milder - you choose! My family likes it with a little kick so the recipe below is a little spicy. If you don't like spice you can make it as mild as you like!

What you'll need:

  • 4 chicken breasts (cut into strips or chunks)
  • 2 tbsp cooking oil (of choice)
  • 2 cloves of garlic (minced)
  • 3 cups double cream
  • 3 fresh tomatoes (chopped)
  • Pasta (Fettuccine, spaghetti, or tagliatelle)
  • 170g grated parmesan 
  • Spice rub (see below)

For the spice mix click here

What to do:
  1. Preheat the oven to 180 degrees fan and bring a large pan of water to the boil
  2. Coat the chicken strips/chunks in the spice mix and fry in an oiled pan. Cook the chicken until cooked through and then transfer to a bowl and cover to keep warm.
  3. In the same pan add a little more oil (if required) and fry off the garlic for about 2 minutes. Pour in all of the double cream and bring it to a simmer.
  4. Once the cream has reduced and thickened slightly add the tomatoes and the chicken. Stir it all together and then leave to simmer.
  5. Whilst this is simmering, add the pasta to the water to cook. (Follow the cooking instructions on the packaging)
  6. When the sauce has considerably thickened, add the parmesan and season with salt and pepper and stir it all together 
  7. Once the pasta is cooked, drain it then add it to the sauce. Toss it all together until all the pasta is covered and then serve!

Let me know if you enjoy this as much as my family does in the comments below! Or follow me on twitter @getitdownyaneck. I'd love to hear from you!

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