Cajun Inspired Chicken Alfredo with Sundried Tomatoes & Pasta

Prepare Chicken & Ingredients:

Put a large pot of salted water on to boil. Pat dry chicken with paper towel then cut into bite size pieces. Place chicken and Cajun spice mix in a bowl and toss thoroughly to coat. Mince sundried tomatoes. Thinly slice the spring onion. Thinly slice the garlic.

Cook Chicken:

In a large pan over medium heat, sauté chicken, stirring frequently. Add half the butter until chicken is tender and cooked through, about 5 minutes.

Cook Pasta:

Add the pasta to the pot of boiling water and cook 6 minutes, or until al dente. Drain well and drizzle lightly with olive oil to prevent the pasta from sticking.

Create Creamy Sauce:

Reduce heat, add remaining butter, sliced garlic, and ¹⁄₂ the spring onion. Gently cook for about 1 minute. Add cream, ³⁄₄ of the minced sundried tomatoes. Simmer gently for about 2-3 minutes until the sauce reaches a creamy consistency. Taste and season with cracked pepper and salt, as required.

You Plate It:

Pour creamy sauce over pasta. Toss with parmesan cheese and top with remaining sundried tomatoes and sliced spring onion. Serve with a handful of mixed lettuce on the side. Enjoy!