Kickin’ Cajun Chicken Alfredo
Years ago, when my husband and I were dating, we used to go to a restaurant that served a great chicken Alfredo dish with a kick of Cajun seasonings. 14 years, 2 kids and a celiac disease diagnosis later, eating out at restaurants is not high on our priority list anymore. When I saw some Cajun seasoning in the store a while back, I decided to re-create my own gluten-free version of this favorite dish from our past at home. My husband and I agreed — this dish was better than any the restaurant ever served. Homemade is always better.
- 1½ lbs chicken breast, cubed
- • 2 Tbsp olive oil
- • ¼ cup butter
- • 4 large cloves garlic, minced
- • ½ cup chopped red pepper
- • 4 ounces light cream cheese, very soft
- • 370 ml light evaporated milk
- • ½ cup 1% milk
- • ½ tsp salt
- • ¼ tsp ground black pepper
- • ½ cup grated Parmesan cheese
- • 1-2 Tbsp Cajun seasoning (depends on how hot you like it)
- • 1 lb corn spaghetti (or pasta of your choice)
- In a large frying pan over medium-high heat, fry the chicken in the olive oil until cooked. Add the butter, garlic, and red pepper. Continue frying, stirring occasionally, for approximately 4-5 minutes.
- Add the softened cream cheese, and stir until it has melted. Add the evaporated milk, milk, salt and pepper. Continue stirring and cooking until the sauce becomes smooth.
- Add the Parmesan cheese and Cajun seasoning. Stir until cheese has melted. Simmer, stirring occasionally, for 10 minutes, or until the pasta is ready.
- Cook the spaghetti according to package directions. Drain, but do not rinse.
- Return pasta to the pot it was cooked in, and pour the Cajun Alfredo sauce over it. Toss to evenly coat the pasta, and to evenly distribute the chicken and red pepper.
- Serve immediately.
Jeanine Friesen, the author of “The Everything Guide to Living Gluten-Free”, is a recipe developer and freelance food writer from Manitoba, Canada. Her blog, The Baking Beauties, is a collection of gluten-free recipes that have helped her sustain a normal life after the diagnosis of Celiac disease. Jeanine truly believes that no one should have to go without, and has done what she can to help others fill the void that the gluten-free diet can cause.