Cajun Chicken Pasta

23 Jul

I have to say, I have had this recipe in my “to make” list for a LONG time… like, a few years. For some reason, I never made it. I guess I was skeptical of the idea of making alfredo sauce for some reason. Tonight, I’m SO glad I made this. It’s a delicious alternative to one of the most prohibitive pasta dishes. I hope you enjoy as much as I did 🙂


-1 lb chicken breast (I used tenders this time)
– Cajun Seasoning (I used Old Bay)
– 1 box (8 oz) whole wheat fetuccini or linguini
– steamed broccoli (I made 1/2 a bag from the produce section)
РSaut̩ed peppers, onion (I made red, and yellow peppers, and purple onion)

Sauce Ingredients:

– 6 wedges laughing cow cheese- original swiss, lite
– 1 cup 1% milk
– 2 tbsp. unsalted butter

– 2 tablespoons parmesan cheese
– 1 tsp garlic
– 1/2 tsp salt


1. Season chicken with the desired amount of blackening seasoning (I was generous, I like spicy)

2. Preheat grill or oven for chicken

3. Sautee veggies on stovetop.

4. Start a pan of boiling water for pasta.

5. Mix all ingredients for sauce together in a small sauce pan, and heat on low, stirring often. Cook sauce until all ingredients are blended, melted, and somewhat thickened. About 20 min.

6. In the meantime, when water begins to boil, break noodles in half, and cook until done to your preference.

7. While noodles, veggies, and sauce continue to cook, grill or broil the chicken until done.

8. Steam Broccoli toward end of cooking process.

9. When everything is done, pour drained noodles into large pan or bowl, and pour sauce over noodles. Add Peppers and onions here if you like. Stir all these items together.

10. Portion out into 4 equal portions, and top with sliced chicken. Add broccoli on top, or as a side.

4 Servings= 575 Calories per serving


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