Easy Cajun Chicken Alfredo

The last few days of my pregnancy I had what I think was my only real food craving. For 9 months I was sick…not throw-up sick but on the verge of throwing up all day every say sick. It was miserable. I tried not to complain about it because I was just so happy to be pregnant but now that that's over…it sucked. Since I felt crappy the entire time, food really didn't appeal to me. Until those last few days. I think my body knew it would need it's strength and craved….Cajun Chicken Alfredo. Obviously.
I whipped up this super quick and easy version because I was on bed rest and was instructed to lay down. I figured my doctor would okay it since birth is basically a marathon and then some. And I needed to cargo-load. Here is how I did it

Started with a drizzle of canola oil in a large skillet, popped in some red pepper

Cut up a very small onion (onions along with everything else that was consumable didn't sound appealing)...

Tossed it in with the pepper, to be BFFS.

While the pepper and onions sautéd, I seasoned my chicken with plenty of Cajun seasoning

Took the veggies out once they were just turning tender and had some charred bits.

Cooked the pasta

Had my husband grill the chicken. You could also cook the chicken in the large pan, just until no longer pink in the middle.

To start the sauce, popped some butter in a pan

Along with some heavy cream, and brought to a simmer

Drained the pasta

Once the butter and cream are bubbling, added in some parmesan cheese

Gave it a good stir and let it simmer again

Had my husband slice up the chicken

Added a bit of cajun seasoning to the sauce

Added in the noodles

Veggies

I know, so strange, I added in just a bit of white sugar. I thought it needed some sweetness. Secret ingredient!

And pepper

To plate I added the noodle mixture into a bowl and gently fanned the sliced chicken on top.

Pretty perfect if you ask me.

Then I stirred it all together and pregnant devoured it in about 10 seconds. No joke.

Easy Cajun Chicken Alfredo

2 chicken breasts
2 1/2 Teaspoons (or more to your taste) Cajun Seasoning, divided
1 red bell pepper, sliced into thin strips
1 teaspoon canola or vegetable oil
1/2 large onion, sliced into thin strips
3/4 lb fettuccine pasta
1 tablespoon butter
1 1/2 cups heavy cream
1/2 cup parmesan cheese (grated or shredded will work)
Salt and pepper to taste
1/4 teaspoon white sugar

Start by rubbing 2 teaspoons of the Cajun Seasoning onto the chicken breasts. Set aside for now.

Place a large skillet on medium high heat, drizzle in the oil as well as the red pepper and onion. Sauté for 3 minutes or so or until they become tender and have some color to them. Remove from the pan and set aside for now.

Cook the pasta according to the directions on the box.

While the pasta cooks, cook the chicken in the skillet (or grill it--up to you) for 3-4 minutes on each side or until no longer pink in the middle. Remove from the pan and set aside to rest before cutting.

Add the butter and heavy cream into the skillet on medium heat. Whisk until it begins to simmer, add in the parmesan cheese, stir to combine. Add in the 1/2 teaspoon (or more depending on your taste) of Cajun seasoning and sugar. Give the sauce a taste and add additional salt and pepper, if needed.

Pour the pasta and veggies into the skillet and toss into the sauce. To serve, plate the pasta, slice the chicken and fan over the pasta.

Enjoy!

Recipe By: Mrs. Schwartz