Cajun Alfredo Chicken Low Carb Recipes

CAJUN ALFREDO CHICKEN- LOW CARB

Steps:

• 1. Preheat oven to 375 degrees. Rinse chicken and pat dry. Coat each side of the breasts with Cajun seasoning.
• 2. Heat butter in a large oven-proof skillet over medium- high heat. Sauté breasts for 3 minutes on each side. When you flip the breasts, tilt pan slightly and spoon some of the butter over chicken several times. Place in the oven and bake for 25-30 minutes, or until chicken is cooked through and no longer pink.
• 3. While chicken is cooking, chop broccoli and cook. I microwaved it on high for 4 minutes. Microwave ovens vary, so just keep an eye on it to make sure it doesn't get overcooked. Seed and dice tomatoes, and slice the green onion.
• 4. Remove chicken breasts from the oven, and let rest for 10 minutes. Slice and place on plates. Note: Chicken will be blackened (not burnt). Top each breast with half of the broccoli. Heat alfredo sauce in a glass measuring cup in the microwave on high for 25-30 seconds. Drizzle half of the sauce over each breast. Top each with half of the tomato and onion, and serve. * I used Bobby Webb's Cajun Spice Mix. Here's the link to the recipe: https://www.justapinch.com/recipes/sauce-spread/marinade/cajun-spice-mix.html?p=1 (omit sugar if on low carb diet) ** After reading all the labels on different Alfredo sauces, I decided that Bertolli was the lowest in carbs, with only 2 carbs in 1/4 cup.

CAJUN CHICKEN ALFREDO | HEALTHY ALFREDO SAUCE RECIPE

Steps:

• Turn the Instant Pot to saute, then press the adjust button until "more" is selected under the display.
• Coat the chicken with olive oil and Cajun seasoning.
• When the Instant Pot reads "HOT," saute the chicken for 2-3 minutes on each side to make them crispy. Set the chicken aside.
• Add 3 cups of water to the Instant Pot and deglaze the pan. Deglazing is simply adding liquid to a hot pan to loosen any cooked bits at the bottom. Take a spatula to help scrape up the flavorful bits from the bottom of the pan.
• Add pasta to your Instant Pot and give it a quick stir.
• Place a trivet on top of the pasta and then set the chicken on the trivet so it does not touch any water.
• Close the lid and turn the pressure valve to sealing. Cook on high pressure using the manual setting for 5 minutes. Let pressure release naturally.
• While the pasta is cooking, blend together the cottage cheese, Greek yogurt, garlic powder and pepper to make your alfredo sauce. Set aside until ready to use.
• When the pressure has fully released from your Instant Pot, remove the chicken and slice it.
• While the pasta is still hot, stir in the parmesan cheese and your blended alfredo sauce. Mix until the parmesan cheese is melted.
• Serve immediately and top with the sliced chicken.
• Coat your chicken breasts with olive oil and Cajun seasoning.
• Heat a large skillet on high heat on the stove.
• When the skillet is hot, sauté the chicken on each side for 2-3 minutes until it gets crispy. Remove the chicken from the pan and set aside.
• Add the water to the skillet and deglaze your pan. Deglazing is simply adding liquid to a hot pan to loosen any cooked bits at the bottom. Take a spatula to help scrape up the flavorful bits from the bottom of the pan.
• Add pasta to the water and give a quick stir.
• Move the chicken back to the pot and set on top of the pasta.
• Bring the water in the skillet to a boil, then cover the pan and reduce the heat to medium low, so that the liquid keeps simmering. Cook for 12-15 minutes, stirring occasionally, until the pasta and chicken are cooked through.
• While the pasta is cooking, blend together the cottage cheese, Greek yogurt, garlic powder and pepper to make your alfredo sauce. Set aside until ready to use.
• When your chicken is cooked through, remove and slice.
• Pour your alfredo sauce and parmesan cheese over the pasta and stir until it's combined.
• Serve warm and top with the sliced chicken.
• Coat your chicken with olive oil and Cajun seasoning.
• Heat a large skillet on high heat on the stove. When the skillet is hot, sauté the chicken on each side for 2-3 minutes, until it gets crispy. Remove chicken from the pan and set aside.
• Add the water and chicken to your slow cooker. Cover and cook on low heat for 2-3 hours. Add the whole grain pasta during the last 30 minutes of cook time.
• While the pasta is cooking, blend together the cottage cheese, Greek yogurt, garlic powder and pepper to make your alfredo sauce. Set aside until ready to use.
• When the chicken is cooked through, remove from the slow cooker and slice.
• While the pasta is still hot in the slow cooker, mix in the parmesan cheese and blended alfredo sauce.
• Serve while still warm and top with the sliced chicken.