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cajun chicken tender alfredo

clownman70360 avatar
Recipe by
raymond spencer
@clownman70360
st bernard, LA

This new cajun chicken alfredo recipe I created is filled with chicken tenders. It's delicious.

yield 6 serving(s)
prep time 5 Min
cook time 15 Min
method Stove Top

Ingredients For cajun chicken tender alfredo

  • 11
    frozen chicken breast tenders
  • 3 Tbsp
    cajun seasoning, divided
  • 1 Tbsp
    melted margarine
  • 1 lb
    dried penne pasta
  • 3/4 c
    grated Parmesan cheese
  • 1 Tbsp
    olive oil
  • 3 clove
    garlic, minced
  • 1 lb
    kielbasa sausage, casings removed and sliced into 1/2-inch rounds
  • 2 c
    heavy whipping cream
  • 1 c
    shredded Parmesan cheese
  • 1/4 c
    chopped fresh parsley

How To Make cajun chicken tender alfredo

  • 1
    Preheat oven to 350 degrees F. Coat a cookie sheet with cooking spray. Add chicken breast tenders.
  • 2
    Bake for 10 minutes or until golden brown. Cool completely. Cut chicken tenders into 1/2 nuggets. Transfer into a medium bowl.
  • 3
    Add 1 tablespoon cajun seasoning and melted margarine: mix well with a fork for 30 seconds. Set aside.
  • 4
    Cook penne pasta according to package directions; drain. Tranfser to a large bowl, add grated Parmesan cheese and 1 tablespoon cajun seasoning; whisk well. Set aside.
  • 5
    Heat olive oil in a large saucepan over medium-high heat. Add minced garlic, sliced kielbasa sausages and sliced chicken tenders and cook for 6 minutes or until garlic starts to brown.
  • 6
    Sprinkle over the remaining cajun seasoning and stir to evenly coat the sausages and chicken tenders.
  • 7
    Add heavy cream and bring to a boil for 5 minutes. Add penne pasta mixture, stirring until evenly mixed.
  • 8
    Sprinkle with shredded Parmesan cheese and parsley; stir well for 3 minutes until the sauce is thickened. Remove from heat. Cool completely.
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