Light Er Cajun Chicken Alfredo
Indulge in guilt-free comfort with this "Light Er Cajun Chicken Alfredo," a flavorful twist on the classic creamy pasta dish. Tender, spice-rubbed chicken breasts are pan-seared to perfection and paired with fettuccine coated in a luscious, lighter Alfredo sauce made from low-sodium chicken broth, 2% milk, and Neufchâtel cheese. Infused with bold Cajun seasoning, garlic, and a touch of paprika, this dish delivers rich flavor without the heaviness. Ready in just 35 minutes, it's a quick and satisfying meal perfect for weeknights. Garnished with fresh parsley, this creamy Cajun pasta combines restaurant-style sophistication with a healthier homemade touch, making it a must-try for your dinner rotation!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Cajun seasoning
- 2 teaspoons Olive oil
- 3 cloves Garlic cloves, minced
- 2 cups Chicken broth, low sodium
- 1 cup Milk, 2%
- 1 cup Grated Parmesan cheese
- 4 ounces Neufchâtel cheese (or reduced-fat cream cheese)
- 0.5 teaspoons Paprika
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 12 ounces Fettuccine pasta
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Start by bringing a large pot of salted water to a boil. Cook the fettuccine pasta according to the package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
Meanwhile, pat the chicken breasts dry with paper towels. Rub them evenly with 1 tablespoon of Cajun seasoning on both sides.
Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes per side, or until well-browned and the internal temperature reaches 165°F (75°C). Remove the chicken from the skillet and let it rest on a cutting board for a few minutes before slicing it into thin strips.
In the same skillet, reduce the heat to medium-low and add the minced garlic. Cook for 1 minute, stirring frequently, until fragrant but not browned.
Add the chicken broth and milk to the skillet, stirring to combine. Bring the mixture to a simmer.
Stir in the grated Parmesan cheese and Neufchâtel cheese until both are fully melted and incorporated into the sauce. Add the remaining Cajun seasoning, paprika, salt, and black pepper. Stir until the sauce thickens slightly, about 3-5 minutes.
Add the cooked fettuccine to the skillet, tossing to coat the pasta in the creamy sauce. If the sauce is too thick, stir in some of the reserved pasta water, a tablespoon at a time, until it reaches the desired consistency.
Top the pasta with the sliced Cajun chicken. Garnish with fresh parsley and serve hot. Enjoy your lighter twist on Cajun Chicken Alfredo!
Nutrition Facts
Calories |
671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 970 mg | 42% | |
| Total Carbohydrate | 69.8 g | 25% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 7.0 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 344 mg | 26% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 461 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
