Ree’s update of America’s favorite fettuccine Alfredo includes chicken and Cajun seasoning. Cooking the pasta in the sauce—instead of in a separate pot of boiling water—cuts down on time and washing up!
| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 tablespoon salted butter
- 1 tablespoon olive oil
- 6 boneless, skinless chicken thighs
- 2 tablespoons Cajun seasoning
- 1 tablespoon fresh oregano
- 4 cloves garlic, minced
- 2 sweet bell peppers, diced
- 1 onion, diced
- 1/3 cup white wine
- 2 1/2 cups chicken stock
- 1 1/4 cups heavy cream
- 10 ounces fusilli
- 1 1/2 cups shredded Parmesan
- 3 tablespoons chopped fresh parsley
- 1 to 2 tablespoons hot sauce
Instructions
- Heat the butter and olive oil in a large pot over medium-high heat. Season the chicken with half of the Cajun seasoning. Add the chicken to the pot and cook until browned on both sides and cooked through, 4 to 5 minutes per side. Remove the chicken to a plate.
- Add the oregano, garlic, bell peppers, onion and the remaining Cajun seasoning to the pot. Cook until the onions are translucent, 3 to 4 minutes. Lower the heat to medium, deglaze with the white wine and allow it to reduce for 1 to 2 minutes, scraping the bottom of the pot to release any caramelization into the liquid. Add the stock and heavy cream. Bring to a gentle simmer, add the pasta, cover and cook, stirring occasionally, until al dente, 10 to 12 minutes. Remove from the heat and stir in the Parmesan and half of the parsley. Let sit, stirring occasionally, to thicken, about 5 minutes.
- Meanwhile, slice the chicken into strips. Serve over the pasta and garnish with the remaining parsley and a little hot sauce.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 775 |
| Total Fat | 39 g |
| Saturated Fat | 21 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 53 g |
| Cholesterol | 224 mg |
| Sodium | 849 mg |
Reviews
This was a great find. The sauce was creamy and a little spicy and the meal was oh so tasty.
This was pretty good. I think might be better with a different kind of cheese. Maybe monterey jack or pepper jack?
This is really good!! The sauce was so nice and creamy! I used Guy Fieri’s Cajun Chicken Alfredo 2 recipe for the cajun spice. His recipe is a bit more tasty than this one, but the consistency of the sauce of this one is perfect. I’d eat either one any day!!! Two changes I did make: 1 red bell pepper and 1 fresno pepper, and only 10 oz of pasta. Next time I will add a tsp or so of salt. Highly recommend!!
Easy recipe. Flavorful. Used boneless chicken breast instead of thighs, as we prefer that. Also added mushrooms when green peppers/onions added. Will definitely make again.
This was amazing – I made it exactly per the recipe because I always start that way – then on later tries I “doctor”. My family loves Ree’s recipes – I feel like she’s my bestfriend in the kitchen, lol. Thanks for another 5 star dish! My family can’t wait til I make this again.
This was really good. My family loved it. It was very flavorful. I used chicken breast instead of thighs because we prefer that. Otherwise made the recipe as printed.
Made this recipe tonight. Followed all the steps except after adding the parmigiana cheese, giving it a good stir, I added the sliced chicken to heat it up a bit. This was amazing, full of flavor! We didn’t eat all of it so I’m wondering how to reheat. Most likely I’ll add some more stock and cream.