Cajun Chicken Alfredo

Cajun Chicken Alfredo
  • 1/2 (16 ounce) package bow-tie pasta, or more to taste
  • 4 skinless, boneless chicken breasts, cut into bite-size pieces
  • 2 teaspoons Creole seasoning (such as Tony Chachere's®), divided
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 (16 ounce) jar Alfredo sauce
  • 1 tablespoon grated Parmesan cheese, or to taste


  1. Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  2. Season chicken breasts with 1 teaspoon Creole seasoning.
  3. Heat oil in a large skillet over medium-high heat. Add chicken; cook and stir until no longer pink in the center, about 7 minutes. Transfer to a plate. Cook and stir onion, red bell pepper, and green bell pepper in the same skillet until tender, 6 to 7 minutes. Return chicken to the skillet.
  4. Pour Alfredo sauce into the skillet; add remaining 1 teaspoon Creole seasoning. Reduce heat to low; cook and stir until sauce is heated through, 3 to 5 minutes.
  5. Serve chicken and sauce over bow-tie pasta. Garnish with Parmesan cheese.

04/16/2018
Cajun Chicken Alfredo, recipe PT15M PT1H 5 455 calories

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