Blackened Cajun Chicken with Light Fettuccine "Alfredo"
Jacqueline Schell
Incredibly flavorful blackened Cajun spiced chicken, served over fettuccine in a light Alfredo-like sauce that's made with Greek yogurt! This healthy Cajun chicken pasta is perfect for a weeknight meal!
Combine the spices for the spice blend, mix well, and set aside.
Begin boiling a large pot of salted water for the noodles. Cook per package directions for al dente while preparing the other ingredients, then drain and set aside until needed.
Fillet the chicken breast into two pieces, then gently pound to an even thickness. Drizzle olive oil over each piece, coating evenly. Generously dust the spice blend over both sides of the chicken, rubbing into the oil to form an even coating.
Begin heating a skillet over high heat (use a cast iron if available), add a swirl of olive oil to coat the pan. Cook the chicken until cooked through and slightly blackened on the outside, about 2 minutes per side. Let chicken rest for at least 5 minutes before slicing.
Meanwhile, prepare the alfredo. In a large skillet or stock pot heat 1 tablespoon of olive oil over medium heat. Once hot, add the cornstarch and whisk together until fully combined (about a minute). Slowly add in the chicken stock, mixing well as you go.
Let the chicken stock mixture come to a simmer, then slowly whisk in the yogurt, a few tablespoons at a time. Once combined and simmering again add the parmesan and garlic, then season with salt and pepper to taste. Reduce heat to low until ready to use.
Toss the pasta in the finished alfredo sauce, and slice the chicken into bite sized pieces. Plate the pasta then top with the chicken pieces and serve immediately.
Notes
This sauce is much lighter than a traditional alfredo, but still has tons of flavor.
Keyword Alfredo, Cajun Chicken, Cajun Chicken Alfredo, Cajun Chicken and Lite Alfredo, Chicken, Dinner, Easy Dinner, Lite Alfredo
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