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Cajun Chicken Alfredo From The Pumpkin Recipe

Prep: 5 min
Cook: 25 min
Total: 30 min

Ingredients

Ingredients for 5 servings:

  • 1 1/4 lb chicken breasts
    • Vegetarian substitute: extra-firm tofu; seitan
  • Cajun rub
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1/2 teaspoon cayenne
    • 1 teaspoon (smoked) paprika
    • 1/2 teaspoon cumin
    • pinches of sea salt & pepper
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon dried thyme
  • 8oz whole wheat fettuccine
    • Substitutes: brown rice pasta; shirataki fettuccine or spaghetti
  • Sauce
    • 2 tablespoons olive oil
    • 1 tablespoon garlic, minced
    • 2/3 cup skim milk (or milk of choice)
      • Vegetarian substitute: almond milk; coconut milk
    • 1 cup canned pumpkin
    • 1/2 cup + 2 tablespoons parmesan, grated
    • tablespoons of pasta water until you reach desired consistency (I used 5 tablespoons)
    • 1 1/2 cups raw spinach leaves
    • sea salt & cracked pepper to taste
  • Garnish
    • fresh chopped parsley

Steps

Step 1

Set oven to 420F/216C.

Step 2

Rub the chicken breasts well with seasonings.  Place them on a baking sheet lined with parchment paper or on a baking rack, then bake for 15 to 20 minutes.  Tip: for the final 2 minutes of baking, broil the chicken breast to blacken the edges and top of the chicken breast.  After baking, allow the breasts to cool, then chop them into pieces.

Step 3

Cook fettuccine according to the instructions given and reserve some of the pasta water.

Step 4

Set a (nonstick) skillet on medium heat and add olive oil and garlic. Cook for about 2 minutes and do NOT burn the garlic.

Step 5

Reduce the heat, then add milk, pumpkin and 1/2 cup parmesan.  Mix together until you have a consistent, smooth alfredo sauce.  Add the cooked fettuccine and fold everything together.  Add tablespoons of pasta water if the sauce is too thick.

Step 6

Toss in the raw spinach and cook until the spinach has wilted.

Step 7

Add the chopped chicken breasts, then garnish with parsley and the remaining 2 tablespoons of parmesan. Season to taste with sea salt & pepper.