Cheesy Cajun Garlic Chicken with Spinach Alfredo Fusilli
Ingredients:
2 boneless, skinless chicken breasts, cut into strips
2 tablespoons olive oil
2 tablespoons Cajun seasoning
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
12 oz fusilli pasta
1 cup heavy cream
1/2 cup chicken broth
1 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
2 cups fresh spinach, chopped
2 cloves garlic, minced
1 tablespoon butter
Fresh parsley, chopped (for garnish)
Directions:
1. Cook the fusilli pasta according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, heat olive oil over medium-high heat. Season the chicken strips with Cajun seasoning, garlic powder, smoked paprika, salt, and pepper.
3. Add the chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
4. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
5. Pour in the chicken broth and heavy cream, stirring to combine. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly.
6. Stir in the Parmesan and mozzarella cheese, allowing them to melt and create a smooth, creamy sauce.
7. Add the fresh spinach to the skillet, stirring until wilted and incorporated into the sauce.
8. Add the cooked fusilli pasta to the skillet and toss to coat in the creamy, cheesy sauce. If the sauce is too thick, add the reserved pasta water a little at a time until you reach the desired consistency.
9. Add the cooked Cajun chicken back into the skillet and mix everything to combine.
10. Garnish with freshly chopped parsley before serving.
Cooking Time: 30 minutes
Servings: 4