I’ll admit it. I’m a huge pasta lover. HUGE. I just love it. Any type. Heck, I just love carbs. Give me all the carbs.But, I guess it’s like they say… “Everything in moderation.” … including moderation. 🙂
One of our local restaurants makes a mean Cajun Chicken Pasta. It’s perfect pasta with a decadent cream sauce, peppers, onions, garlic, and delicious seared chicken with just a hint of heat and TONS of flavor. It’s probably my favorite dish there.
And while it’s pretty easy to make at home, I don’t always have the time or energy to make it straight up from scratch. This shortcut method has all the great flavor, but relies on the convenience of a jarred Alfredo sauce to make it super easy and amazingly quick. But trust me, the end result doesn’t taste like any jarred pasta sauce. I promise. It just works as a delicious conduit for all that great cajun flavor.
- 1½ to 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons vegetable oil
- 1 red bell pepper, seeds removed and sliced
- 3 cloves garlic, minced
- ½ white onion, peeled and sliced
- chopped parsley for garnish, optional