Cajun Weight Watchers Chicken Alfredo

When the craving for pasta strikes you will definitely want to have this Weight Watchers cajun chicken alfredo recipe on hand. Much like my Weight Watchers Tuscan chicken pasta, this recipe is easy to make, indulgent, and Weight Watchers friendly!

How many points are in this Weight Watchers cajun chicken alfredo?

This recipe makes 6 servings and each serving is 4 Blue Plan Points | 7 Green Plan Points | 2 Purple Plan Points.

There are some easy ways to reduce these numbers–reducing the amount of pasta you use or using zucchini noodles instead of pasta will reduce your points.

What kind of ingredients should I use for this Weight Watchers chicken alfredo?

The recipe is calculated with fat free versions of Greek yogurt and cottage cheese.

Points Information

I use the Weight Watchers online recipe creator for all of my points calculations. You can see above the changes that I recommend for lowering the points. If you make those changes you’ll need to recalculate.

I recommend you use the Weight Watchers recipe creator so you can know for sure what the points are for each recipe. They’re going to have the most accurate information available.

Different brands or products may have different points. Though I try to give an accurate count and calculate these recipes for my own use, you may want to calculate them for yourself…I’m human and therefore am not free from error entirely :)

This recipe has 3 2023 Plan Points | 4 Blue Plan Points | 7 Green Plan Points | 2 Purple Plan Points (with fat-free Greek yogurt and cottage cheese)

Do you have any other Weight Watchers recipes?

I do! I love creating healthy recipes for 21 Day Fix and Weight Watchers, and I have hundreds of them on my site.

Instant Pot Instructions:

1. Set Instant Pot to sauté.
2. While it’s heating, coat chicken with olive oil and cajun seasoning, when the IP is hot (it should actually say “hot”), sauté the chicken for about 3 minutes per side. You’re wanting it to get a little crispy here.
3. Next, add 3 cups of water to deglaze the inner pot. Add the pasta and stir. Place the trivet over the pasta.
4. Add the chicken to the trivet and make sure it’s not touching the water.
5. Close and seal your Instant Pot lid. Cook on the manual setting for 5 minutes, then do a natural pressure release.
6. While the pasta is in the Instant Pot, add together the ingredients for the alfredo sauce and set to the side.
7. Darin any extra liquid in your pot when it’s done cooking. Take the chicken out of the pot and slice it, and while the noodles are still hot add in the cheese and the sauce you mixed up earlier. Stir until all the cheese is melted and serve immediately. Top with the sliced chicken.

Can I make this Weight Watchers cajun chicken alfredo on the stove?

You sure can! This recipe is easy to make in a couple different ways. These are the stove top instructions which require a little more monitoring but are still easy to use for a quick weeknight dinner recipe.

1. Coat chicken with oil and seasoning. Add to a heated large skillet, high heat. Cook 3 minutes per side until crispy. Remove from the pan when done and set aside.
2. Add water to the pan and deglaze. Add in the pasta and the chicken.
3. Bring the water to a boil, cover, and reduce heat to medium low. You want it to keep simmering. Allow to cook for 15 minutes, stir occasionally. Make sure the pasta and chicken are cooked through before removing from the heat altogether.
4. Pull out the chicken and slice, and drain any extra liquid.
5. Mix ingredients for the sauce and then pour it and the cheese over the pasta.
6. Serve while warm and add your sliced chicken to the top!

Is there a Crockpot version of this Weight Watchers chicken alfredo?

You bet! I like to make sure you can cook my recipes up in whatever way works best for you. There have been some issues with the pasta in the crockpot version so make sure you use whole grain noodles for this version of the instructions. They hold up better and you’ll avoid everything going to mush! 

1. In a large skillet over high heat cook the chicken (coated in seasoning and oil) for 3 minutes per side until crispy. Remove from the pan and set aside.
2. Next, add your water to the slow cooker along with the chicken. Cover and cook on low for 2-3 hours. Add the pasta during the last 30 minutes of cooking time.
3. Remove the chicken and slice it up.
4. Mix up the ingredients needed for the alfredo sauce. Remove any extra liquid from the pot and pour the sauce over the pasta in the slow cooker and mix in the parmesan cheese. Add in the sliced chicken and serve warm!

Can I use this recipe for meal prep?

There’s just something about this pasta recipe that tastes SO amazing after a day in the fridge. SO definitely add this to your list of Weight Watchers meal prep recipes.

Healthy cajun chicken alfredo is a great meal prep for the week. It travels well and can be reheated in the microwave so you won’t have to consider an unhealthy lunch or dinner option with this all prepared ahead of time and ready to go.

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Weight Watchers Cajun Chicken Alfredo

Created by: Becca Ludlum

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Approximate Serving Size: 1 1/2 cups

Servings 6 Servings

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Weight Watchers cajun chicken alfredo is a family friendly healthy dinner recipe. This spicy twist on your favorite chicken alfredo is versatile and easy to make! 

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Equipment

• Instant Pot 6 qt
• Sealing Rings
• Kitchen Knife

Ingredients 

• ▢ 2 lbs chicken breast
• ▢ 2 tsp olive oil
• ▢ 2 tsp cajun seasoning
• ▢ 3 cups water
• ▢ 2 cups whole wheat pasta (dry measurement)
• ▢ ⅔ cup parmesan cheese
• ▢ ¾ cup cottage cheese fat free
• ▢ ¾ cup Greek yogurt fat free
• ▢ 2 tsp garlic powder
• ▢ ¼ tsp black pepper

Optional: salt to taste

Instructions

Instant Pot:

• Set Instant Pot to Saute.
• Adjust until "more" is showing under the display.
• Coat chicken with olive oil and cajun seasoning, when the IP says hot you can sauté the chicken for about 3 minutes per side.2 lbs chicken breast, 2 tsp olive oil, 2 tsp cajun seasoning
• Next, add 3 cups of water to deglaze the inner pot, add the pasta and stir. Place the trivet over the pasta. 3 cups water, 2 cups whole wheat pasta
• Add the chicken to the trivet and make sure it's not touching the water.
• Put on the lid and set it to sealing.
• Use the manual setting for 5 minutes, do a natural pressure release.
• While that cooks, add together the ingredients for the alfredo sauce, set aside. 2/3 cup parmesan cheese, 3/4 cup cottage cheese, 3/4 cup Greek yogurt, 2 tsp garlic powder, 1/4 tsp black pepper
• When the cook time is done, drain the liquid from the pot. Take out the chicken and slice it, while the noodles are still hot add in the cheese and the sauce you mixed up previously.
• Stir until all the cheese is melted and serve immediately.
• Top with the sliced chicken.

Stove Top:

• Coat chicken with oil and seasoning. 2 lbs chicken breast, 2 tsp olive oil, 2 tsp cajun seasoning
• Add to a heated large skillet, high heat.
• Cook 3 minutes per side until crispy.
• Remove from the pan when done and set aside.
• Add water to the pan and deglaze. 3 cups water
• Add in the pasta and the chicken. 2 cups whole wheat pasta
• Bring the water to a boil, cover, and reduce heat to medium low.
• You want it to keep simmering. Allow to cook for 15 minutes, stir occasionally.
• Make sure the pasta and chicken are cooked through before removing from the heat altogether.
• Pull out the chicken and slice it. Drain any remaining liquid from the pan.
• Mix ingredients for the sauce and then pour it and the cheese over the pasta. 2/3 cup parmesan cheese, 3/4 cup cottage cheese, 3/4 cup Greek yogurt, 2 tsp garlic powder, 1/4 tsp black pepper
• Serve while warm and add your sliced chicken to the top!

Crockpot:

• There have been some issues with the pasta in the crockpot version so make sure you use whole grain noodles for this version of the instructions. They hold up better and you'll avoid everything going to mush!
• In a large skillet over high heat cook the chicken (coated in seasoning and oil) for 3 minutes per side until crispy. 2 tsp olive oil, 2 lbs chicken breast
• Remove from the pan and set aside.
• Next, add your water to the slow cooker along with the chicken. 3 cups water
• Cover and cook on low for 2-3 hours.
• Add the pasta during the last 30 minutes of cooking time. 2 cups whole wheat pasta
• Remove the chicken and slice it up.
• Mix up the ingredients needed for the alfredo sauce. 2/3 cup parmesan cheese, 3/4 cup cottage cheese, 3/4 cup Greek yogurt, 2 tsp garlic powder, 1/4 tsp black pepper
• Drain any extra liquid from the pot and pour the sauce over the pasta in the slow cooker and mix in the parmesan cheese.
• Add in the sliced chicken and serve warm!

Video

Notes

This recipe makes 6 servings and each serving is 3 2023 Plan Points | 4 Blue Plan Points | 7 Green Plan Points | 2 Purple Plan Points (with fat-free Greek yogurt and cottage cheese)

Nutrition

Calories: 439kcal | Carbohydrates: 38g | Protein: 50g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 107mg | Sodium: 491mg | Potassium: 724mg | Fiber: 1g | Sugar: 2g | Vitamin A: 538IU | Vitamin C: 2mg | Calcium: 214mg | Iron: 3mg

Make This Recipe?

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