Cajun Chicken with Roasted Garlic Alfredo Recipe
This Cajun Chicken with Roasted Garlic Alfredo combines tender, spiced chicken breasts with a creamy, rich roasted garlic Alfredo sauce served over perfectly cooked farfalle pasta. The roasted garlic adds a mellow sweetness to the sauce, balancing the bold Cajun seasoning on the chicken, making for a flavorful and comforting meal perfect for any dinner occasion.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Roasted Garlic
- 1 head garlic (about 10-12 cloves)
- 1 teaspoon olive oil
Cajun Chicken
- 4 boneless skinless chicken breasts
- ¼ cup Cajun seasoning
- 2 tablespoons olive oil
- 1 tablespoon shaved parmesan
- 1 tablespoon parsley, chopped
Alfredo Sauce
- 2 tablespoons salted butter
- 1 cup heavy cream
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ½ cup parmesan cheese, freshly grated
Pasta
- 1 box (16 ounces or 1 pound) farfalle pasta, cooked al dente, per package instructions
Instructions
- Roast the Garlic: Preheat your oven to 400°F (200°C). Cut the top off the head of garlic to expose the cloves, drizzle with olive oil, wrap in foil, and roast for about 30-40 minutes until soft and caramelized. Let cool, then squeeze out the roasted garlic cloves and set aside.
- Prepare the Chicken: Pat the chicken breasts dry and rub them evenly with Cajun seasoning on both sides. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-7 minutes on each side, or until cooked through and internal temperature reaches 165°F (74°C). Remove from skillet and rest for a few minutes.
- Make the Alfredo Sauce: In the same skillet, reduce heat to medium and add butter. Once melted, add heavy cream, kosher salt, and black pepper, stirring to combine. Add the roasted garlic cloves, mashing and mixing them into the sauce. Let the sauce simmer gently for 3-5 minutes until slightly thickened.
- Add Parmesan Cheese: Stir in freshly grated parmesan cheese to the sauce until melted and smooth. Adjust seasoning if needed.
- Combine Pasta and Sauce: Add the cooked farfalle pasta to the Alfredo sauce, tossing well to coat all pasta evenly.
- Serve: Slice the Cajun chicken and plate it on top of or alongside the garlic Alfredo pasta. Garnish with shaved parmesan and chopped parsley for freshness and presentation.
Notes
- Roasting the garlic mellows its sharpness and adds a sweet, nutty flavor to the Alfredo sauce.
- Ensure chicken is cooked through but not overcooked to keep it juicy and tender.
- If you prefer, you can substitute farfalle with any pasta shape you like, such as penne or fettuccine.
- For a lighter version, use half-and-half instead of heavy cream, but the sauce will be less rich.
- Leftover sauce can be refrigerated and gently reheated on the stovetop with a splash of milk or cream to loosen.
