Cajun Chicken & Creamy Lemon Alfredo
I know, I know…the name is a mouthful. But, trust me, it’s so good it doesn’t even matter.
People get really sensitive about calling dishes Cajun if it isn’t authentic so we can happily refer to this as “Cajun-Style”. Sorry, my title was already too long…
Good food is good food no matter what you call it!
With that said, let me emphasize that this is by no means authentic but I am using spices that are typically used in Cajun seasoning blends and the technique of searing the chicken on high heat until an almost blackened crust forms. So, whatever you want to call it, it doesn’t matter. But, “delicious” would be most appropriate!
This simple and juicy spiced chicken with homemade alfredo really has the volume turned up. The bright citrus complimenting the creamy cheesy sauce is so comforting and delicious. It also cuts the richness of the sauce and really balances every component.
What Seasoning Should I Use?
The basic seasonings for this Cajun-Style Chicken are mostly common pantry staples and easily accessible. Don’t be shy with your seasoning. My grandma would say “if you ain’t sneezin’, it ain’t seasoned!”
- Paprika (regular, sweet or smoked all work fine)
- Onion powder
- Garlic powder
- Italian seasoning blend (oregano, rosemary, thyme, etc.)
- Parsley flakes
- Mustard powder
- Kosher salt
- Black pepper or white pepper (I used both)
- Lemon pepper, lime pepper or orange pepper
- Cayenne pepper
- Red pepper flakes
- Nutritional yeast
- Vinegar powder (optional but adds great zing)
- Pinch of sugar (optional but balances the spice – I like to use coconut sugar)
Of course the seasoning you use is totally up to you, though. We are big advocates for using whatever you have on hand. The technique of searing the chicken and serving it with an elevated alfredo sauce is the main component. So, you can use the above list as a guide or use whatever you have – just season the chicken generously.
Traditionally, Cajun chicken is heavily seasoned and has a seared crust that’s almost black. it’s also typically a bit spicy, which is why the white pepper and cayenne pepper are great additions to elevate the flavor.
How Do I Make Cajun-Style Chicken?
The process for this dish is super simple and comes together quickly.
First, wash and dry your chicken. Next, make diagonal cuts (scores) into each piece of chicken. This allows the flavor to permeate the meat. Use a very sharp knife and be careful not to slice all the way through. Just enough where there are deep lines that can absorb flavor.
Season your chicken well with your seasoning blend. Allow to rest for several minutes at room temperature if possible.
Add olive oil to a hot pan – medium high heat. Sear the chicken on both sides until crust forms on the outside and chicken is juicy inside; temperature 165F internally.
Remove from the pan and allow to cool.
Slice the chicken and serve with the creamy lemon alfredo pasta.
How Do I Make Creamy Lemon Alfredo?
In a sauce pan heated to medium, add equal butter and flour.
Thoroughly mix and slowly add milk to form a roux (a basic white sauce).
Once it thickens, season it to your liking and finish off with cheese for a thick, rich and creamy sauce.
Top with lemon juice for brightness. This is what really elevates the dish. It brings not only freshness but a tang that cuts through the rich, creamy and cheesy sauce.
Next. cook your pasta until al dente. Strain, add olive oil so it doesn’t stick together. Set aside.
Once the sauce is done, add the cooked pasta to the sauce and mix to combine. I like to use rigatoni or another hearty pasta for this dish. But, as always, use what you have.
Lastly, add your Cajun-Style Chicken on top of your Creamy Lemon Alfredo and your cozy comfort meal is ready to enjoy!
How Do I Store Leftovers?
If you happen to have any leftover, I recommend storing in an airtight tupperware or container in the refrigerator.
You can easily re-heat this in the microwave, on the stove top or in a steamer. It stores and reheats great!
I wouldn’t recommend freezing this dish but it will last in your fridge for approximately a week.
Hope you try this recipe out. Happy eating!
Cajun Chicken & Creamy Lemon Alfredo
Instructions
- Start by washing your chicken and pat dry. Chicken breast or thighs are fine here.
- Score each piece of chicken with a sharp knife creating diagonal lines, making sure not to slice all the way through.
- Season your chicken generously using paprika, onion powder, garlic powder, oregano, mustard powder, cayenne pepper, white pepper and kosher salt. Or, use any other spices you enjoy. The key is for the chicken to be well seasoned so a crust is formed when it's cooking. Traditionally, Cajun-style chicken is almost black on the outside and has a deep rich spicy flavor.
- Sear chicken on medium high heat in olive oil. A golden crust should form. Cook until internal temperature is 165F. Remove from heat and set aside to rest.
- Boil your pasta until al dente (I like rigatoni). Strain and add some olive oil so it doesn't stick together. Set aside until the sauce is done.
- In a large sauce pan, add your butter and flour. Slowly add in milk and whisk frequently until a thick sauce has formed. Add your parmesan cheese.
- Season your sauce with salt and pepper. Add a squeeze of fresh lemon juice for brightness and to cut the richness of the sauce.
- Add your cooked pasta to the sauce.
- Slice your chicken and place on top of your pasta. Serve with extra lemon slices.
