Cajun Chicken Alfredo
My Cajun Chicken Alfredo recipe is easy to whip up in only 35 minutes on the stovetop! After falling in love with Cajun flavors a few years ago, I knew I had to put them in a pasta dish. I use canned coconut milk to give it the silkiest texture and a restaurant-quality taste. I hope you love it as much as we do!
Ingredients
Chicken
- 1 tsp avocado oil (or a high heat oil like coconut oil)
- 1 large boneless skinless chicken breast (or 2 small)
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
Sauce
- 2 Tbsp butter
- 2 fresh garlic cloves, minced
- 1/2 cup unsalted chicken broth (if using low sodium broth, only salt sauce to taste)
- 1 cup canned coconut milk (full fat) (add to a blender first to fully incorporate!)
- 2 tsp cajun seasoning (salt-free)
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 1 tsp lemon juice (fresh or pure concentrate)
- 1 1/2 cup grated parmesan cheese (fresh is best not the processed kind)
Pasta
- 1 cup penne pasta
Instructions
Pan-Sear Chicken
- Heat avocado oil in a medium to large sized skillet over medium heat.
- While oil is warming, cut chicken breast into small bite sized pieces (about 1/2 inch each).
- Add diced chicken into a bowl with salt and pepper. Stir to evenly coat.
- When oil is hot, add chicken to pan. Let chicken pieces cook on one side for 4-5 minutes. Don’t move them while cooking.
- Once golden brown, flip each piece. Cook an additional 4-5 minutes or until golden brown and fully cooked. Remove from pan. Leave browned drippings stuck on skillet, we will deglaze with coconut milk in a little bit. This helps flavor the sauce.
Prep Sauce and Pasta Water
- Add butter and grated/minced garlic cloves to the skillet used to cook chicken. Turn heat to low and cook for 3-4 minutes, stirring occasionally, until butter is melted and garlic is cooked down.
- Fill a medium sized pot 1/3 of the way with water and bring it to a boil over high heat. Add a tsp or two of salt to the water, if desired, for more flavorful pasta.
Make the Sauce
- Turn heat to medium for the skillet with butter and garlic. Add chicken broth, coconut milk, cajun seasoning, salt, pepper, and lemon juice. Stir to combine with a wooden spoon until browned dripping come off the bottom (about 2-3 minutes).
- Add 1 cup Parmesan cheese. Use a whisk to combine. Turn heat to low and cook for 10 minutes, stirring occasionally.
- While sauce cooks, add pasta to boiling pasta water then cook as package directs (about 6-7 minutes on medium heat, uncovered, stirring occasionally to prevent sticking).
Toss Together and Enjoy
- Drain pasta and add to skillet with sauce. Stir to combine.
- Add cooked chicken to sauce and an additional 1/2 cup grated parmesan cheese. Stir to combine.
- Let everything warm together on low heat for 5-10 minutes, stirring occasionally.
- Take off heat, add 1/4 extra tsp sea salt, if desired but taste first, and grate more fresh Parmesan over the top. Enjoy!
Notes
Coconut Milk Note: Use full fat coconut milk in a can but please place it in a blender before using in this recipe. This will bring it together into a smooth milk.
Please see blog post for all kinds of helpful tips, storage information, and serving ideas.
Did you make this recipe? – Please leave a comment below or share a photo on social media! If you share a photo be sure to tag me @plumbranchhome
A Note From Me – This recipe was developed from scratch by me, Molly LaFontaine, in my kitchen and tested many times to ensure success. My recipes here on Plum Branch Home are created with purpose and cherished in our own home. They’re developed with my own experiences, trial and error, and skills, NEVER AI (artificial intelligence).
Here at Plum Branch Home we’re serving God by loving our families and bringing them around the supper table one recipe at a time!