Cajun Inspired Chicken Alfredo with Sundried Tomatoes & Linguine Pasta
  • Prep time: 20 minutes
  • Calories: 820
Alfredo is a pasta from northern Italy made with fettuccine and traditionally tossed with parmesan cheese and butter. This simple but delicious recipe was first recorded in a 15th century Italian cookbook. For this dish, you will use a little sundried tomatoes and whipping cream to make it even more delicious.
  • 2 of Chicken Breast
  • 2 Tsp of Cajun Spice Mix
  • 30 g of Sundried Tomatoes Pieces
  • 1 of Spring Onion
  • 1 of Garlic Clove
  • 1 Tbsp of Butter (pantry)
  • 1 200g Pack of Tagliatelle
  • 100 g of Thickened Cream
  • 14 Cup of Parmesan (Shredded)
  • 1 75g Pack of Mixed Lettuce

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 12 the spring onion. Gently cook for about 1 minute. Add cream, 34 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!