Vegetarian Gluten Free Cajun Chicken Alfredo
Total time45 min
Prep time15 min
Cook time30 min
4.7(29)
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Learn more →Ingredients
4 servings
For the Cajun spice blend
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp cayenne pepper
- ½ tsp black pepper
- ½ tsp salt
For the chicken
- 1 ½ lb boneless, skinless chicken breasts (about 2 large), sliced into ½-inch strips
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 2 tbsp olive oil, divided
For the pasta
- 12 oz gluten free fettuccine
- 1 tsp salt
For the Alfredo sauce
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 ½ cups freshly grated parmesan cheese
- ¼ tsp black pepper
- ¼ tsp salt, or to taste
- ¼ cup reserved pasta cooking water
For serving
- 2 tbsp fresh parsley, chopped (optional)
- extra parmesan cheese, for serving (optional)
Can be omittedparmesan cheese
Instructions
- 1
In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, black pepper, and salt. Stir until evenly mixed.
- 2
Place the chicken strips in a large bowl and toss with the Cajun spice blend until every piece is evenly coated.
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