Cajun Inspired Chicken Alfredo with Sundried Tomatoes & Linguine Pasta
  • Prep time: 20 minutes
  • Calories: 820
Alfredo is a north Italy pasta dish made from fettuccine that is traditionally tossed with parmesan cheese and butter. This simple but delicious recipe was first recorded in a 15th century Italian cookbook. For this recipe, you will use a little sundried tomatoes and some whipping cream to make it even more delicious. Share your food photos with us #youplateit
  • 2 Chicken Breast
  • 2 Teaspoons of Cajun Spice Mix
  • 30 Grams of Sundried Tomatoes
  • 1 Spring Onion
  • 1 Garlic Clove
  • 1 Tablespoons of Butter (pantry)
  • 1 250 Gram Pack of Fettucine No.81
  • 100 Grams of Thickened Cream
  • 0.25 Cups of Parmesan (Shredded)
  • 1 75 Gram Pack of Mixed Lettuce

Prepare Chicken & Ingredients:

Put a large pot of salted water on to boil. Wash the fresh produce. Pat dry chicken with paper towel then cut into bite size pieces. Place chicken and Cajun spice mix in a bowl and toss to thoroughly 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:

In the meantime, add pasta to the pot of boiling water. Cook for 5 minutes. Once cooked, drain and set aside. Drizzle lightly with olive oil to prevent the pasta from sticking.

Create Creamy Sauce:

Reduce heat, add remaining butter, sliced garlic, and ½ the spring onion. Gently cook for about 1 minute. Add cream, ¾ of the minced sundried tomatoes. Simmer gently for about 2 to 3 minutes until the sauce reaches a creamy consistency. Taste, then season with cracked pepper and salt.

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!