Cajun Alfredo Chicken- Low Carb

Gretchen ***


This is my low carb version of one of my favorite meals- Cajun chicken pasta. Delicious!

If you aren't doing the low carb thing, just add 8 oz of cooked pasta, and use all of the jar of Alfredo sauce.

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10 Min
35 Min


chicken breasts, boneless and skinless
3 Tbsp
2 Tbsp
cajun seasoning*
broccoli crowns
2 small
green onion
1/2 c
bertolli alfredo sauce**


1Preheat oven to 375 degrees. Rinse chicken and pat dry. Coat each side of the breasts with Cajun seasoning.
2Heat 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.
3While 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.
4Remove 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: CAJUN SPICE MIX
(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.

About this Recipe

Course/Dish: Chicken, Vegetables
Main Ingredient: Chicken
Regional Style: Cajun/Creole
Dietary Needs: Wheat Free, Low Carb
Other Tags: Quick & Easy, For Kids, Healthy