I’m always trying to put a new twist on an old favorite during busy weeknights. This Cajun Chicken Alfredo is one of my most resent experiments and was a huge hit with my boyfriend. I think this is probably his favorite recipe so far. The bigger the pan the better, I actually ended up using my wok and still filled the pan.


  • 1 box Linguine Noodles
  • 2 C. Flour
  • 1 Jar Sun-dried Tomato Alfredo Sauce
  • 1 Bunch Asparagus Tips
  • 6 oz. Sliced Button Mushrooms
  • 1 Red Bell Pepper (sliced)
  • 1/2 Cup Frozen Peas
  • 3 Boneless Skinless Chicken Breasts (cut into 1 inch cubes)
  • 3 T. Olive Oil
  • 1/3 C. Milk
  • 1 T. (For Breading)
  • 3 t. Cajun Seasoning


  1. Combine Flour with about 1 T. Cajun seasoning.
  2. Toss Chicken in flour mixture until fully coated.
  3. Steam Asparagus until tender and set aside.
  4. Heat Oil in a large skillet over medium heat and cook Chicken until golden brown.
  5. Boil Noodles according to box directions.
  6. Add Peppers to skillet and let cook for about 7 min, stirring occasionally.
  7. Add in Peas and Mushrooms, sprinkle with 1/2 t. Cajun Seasoning and cook for additional 3 min. stirring occasionally.
  8. Add Noodles to skillet and stir in sauce.
  9. Stir in 2 1/2 t. Cajun Seasoning and Milk.
  10. Cook for an additional 7 min stirring often.
  11. Toss in asparagus and serve (I like mine sprinkled with fresh Parmesan Cheese)