Sometimes the best dishes come from blending comfort with boldness—and that’s exactly what happens in Cajun Chicken Alfredo. A creamy, familiar favorite gets a flavor-packed twist with Seal Rock’s Cajun spice, adding smoky depth and just the right amount of heat to this classic pasta dish.
Ingredients:
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2 boneless, skinless chicken breasts
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2 tbsp Seal Rock Cajun blend
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2 tbsp olive oil
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12 oz fettuccine or linguine
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2 tbsp butter
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3 cloves garlic, minced
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1 cup heavy cream
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1 cup freshly grated Parmesan
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Salt and black pepper to taste
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Optional garnish: chopped parsley, extra Parmesan, red pepper flakes
Instructions:
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Cook the pasta according to package instructions. Drain and set aside.
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Season the chicken on both sides with Seal Rock Cajun blend.
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In a skillet, heat olive oil over medium heat and cook chicken until golden and cooked through (5–6 minutes per side). Remove, rest 5 minutes, and slice.
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In the same skillet, melt butter and sauté garlic for 1–2 minutes.
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Add cream, bring to a simmer, and stir in Parmesan until smooth.
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Toss in the pasta, coating well. Season with salt and pepper to taste.
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Top with sliced Cajun chicken and garnish if desired.
Flavor Tip:
Seal Rock’s Cajun blend adds a savory kick without overwhelming the creaminess of the Alfredo—making this dish perfect for spice lovers and comfort food fans alike.