This cajun chicken alfredo is a healthy dinner recipe the whole family will love. It's a spicy take on your favorite chicken alfredo recipe! This healthy alfredo sauce recipe is super versatile so you'll want to keep it on hand for all your pasta dishes!
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.
Stove top:
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.
Slow Cooker:
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.
Notes
Recipe tipsTo make this a low carb chicken alfredo, swap the pasta for zoodles. If you want to reduce your yellows/carbs but don’t love the idea of zucchini noodles, you can use 1 ½ cups of water and cook only 6 ounces of pasta. This will change your 21 Day Fix container counts to 6Y for the entire recipe, or 1Y per serving. Healthy eating plansServes: 621 Day Fix Chicken and Pasta Counts:Entire recipe: 8R, 2 tsp, 12Y, 2BPer serving: 1 ⅓ R, negligible teaspoon, 2Y, 1/3BAlfredo Sauce Counts:Entire recipe: 2RPer serving: ⅓ cup = 1/3RTotal Recipe Counts:Per serving: ¾ cup chicken, 1 cup of pasta and ⅓ cup alfredo sauce = 1 ⅔ R, 2Y, ⅓ B