introduction
This simple dish mixes tender chicken meatballs with a creamy Cajun alfredo sauce. It cooks fast and tastes rich. If you like easy pasta toppers, try a similar twist like chicken meatballs with spinach alfredo for another creamy option.
why make this recipe
Make this recipe because it is quick, tasty, and uses common ingredients. The sauce adds a spicy, creamy kick to mild chicken. It is great for weeknights and for serving friends.
how to make Chicken Meatballs With Cajun Alfredo Sauce
Start by making meatballs and bake them. Then make the sauce on the stove and toss the meatballs in it. Use the steps below for a clear guide.
Ingredients :
- Ground chicken
- Breadcrumbs
- Egg
- Garlic
- Italian seasoning
- Salt
- Pepper
- Heavy cream
- Parmesan cheese
- Cajun seasoning
- Butter
Directions :
- Preheat the oven to 400°F (200°C).
- In a bowl, combine ground chicken, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and pepper. Mix well and form into meatballs.
- Place meatballs on a baking sheet and bake for 20-25 minutes or until cooked through.
- In a skillet, melt butter over medium heat.
- Stir in heavy cream and Cajun seasoning, and bring to a simmer.
- Stir in Parmesan cheese until melted and the sauce thickens.
- Toss the baked meatballs in the Cajun alfredo sauce. Serve immediately.
how to serve Chicken Meatballs With Cajun Alfredo Sauce
Serve these meatballs over pasta, rice, or steamed vegetables. Garnish with extra Parmesan or chopped parsley. For a light side, pair with a simple salad like an avocado egg salad with chicken and bacon to add fresh flavors.
how to store Chicken Meatballs With Cajun Alfredo Sauce
Let the meatballs cool to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring to keep the sauce smooth. You can freeze meatballs (without sauce) for up to 2 months; thaw before reheating and adding sauce.
tips to make Chicken Meatballs With Cajun Alfredo Sauce
- Do not overmix the meat mixture; mix just until combined to keep meatballs tender.
- Use a cookie scoop or spoon for even meatball size so they cook at the same time.
- If the sauce gets too thick, add a splash of milk or cream to loosen it.
- Taste and adjust Cajun seasoning slowly; add more if you want more heat. For another sweet and savory meal idea, try berry chicken with candied walnuts.
variation (if any)
- Make smaller meatballs for appetizers.
- Use half-and-half instead of heavy cream for a lighter sauce.
- Add chopped spinach to the sauce for color and extra nutrition.
- Swap ground turkey for ground chicken if you prefer.
FAQs
Q: Can I pan-fry the meatballs instead of baking?
A: Yes. Cook in a skillet with a little oil over medium heat until browned and cooked through.
Q: Is there a good low-fat option?
A: Use low-fat milk or half-and-half and reduce butter. Use lean ground chicken.
Q: Can I use pre-made Cajun seasoning?
A: Yes. Pre-made Cajun seasoning works fine. Adjust amount to your taste.
Q: How do I know meatballs are cooked?
A: Cut one open; the center should be no longer pink and juices clear. Internal temp should read 165°F (74°C).
Q: Can I make the sauce ahead?
A: Yes. Make the sauce and cool, then store in the fridge for up to 2 days. Reheat gently and add meatballs when warm.
Conclusion
This recipe gives you quick, creamy meatballs with a Cajun kick that please a crowd. For another similar idea and extra tips, see Cajun Chicken Meatballs in Tasty Cream Sauce – Little Spice Jar.
Print
Chicken Meatballs With Cajun Alfredo Sauce
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: None
Description
Tender chicken meatballs tossed in a creamy Cajun alfredo sauce, perfect for a quick weeknight dinner.
Ingredients
- 1 lb ground chicken
- 1 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 1 tbsp Cajun seasoning
- 2 tbsp butter
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, combine ground chicken, breadcrumbs, egg, minced garlic, Italian seasoning, salt, and pepper. Mix well and form into meatballs.
- Place meatballs on a baking sheet and bake for 20-25 minutes or until cooked through.
- In a skillet, melt butter over medium heat.
- Stir in heavy cream and Cajun seasoning, and bring to a simmer.
- Stir in Parmesan cheese until melted and the sauce thickens.
- Toss the baked meatballs in the Cajun alfredo sauce. Serve immediately.
Notes
For a lighter option, use half-and-half instead of heavy cream. Serve over pasta, rice, or steamed vegetables, and garnish with extra Parmesan or chopped parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg
Keywords: chicken meatballs, Cajun alfredo, quick dinner, creamy sauce, easy recipe