No Food Allergy Friend Left Behind: Cajun Chicken Alfredo

When it started changing…

Well, shortly after having Philadelphia’s vegan cream cheese and it tasting heavenly, I decided that I was going to replace the heavy cream and cream cheese with dairy-free alternatives and see if anyone noticed. The ONLY reason they did was because I didn’t hide the cream cheese container well enough from Rob. However, he thought the cream cheese was all I replaced and said he could really tell that big of a difference. He was pretty shocked when I told him all of the cream was dairy-free as well.

Fast forward to a couple weeks later when Ali had a procedure done. I was asking what she wanted me to bring over for dinner and she responded with “Well, I’d love to have your famous Alfredo that I’ve heard so much about, but I know that isn’t possible” HA! Hold my beer, lady.
Ever since I made a full Thanksgiving meal that Chloe AND Ali could both eat for about 15 people that tasted wonderful, I feel like I can do anything. Plus, I’ve been a sucker for the “I dare you” bit since I was a kid and that’s exactly the mindset I took. If my friend wants to eat Cajun Chicken Alfredo after a stressful surgery, then she’s going to eat Cajun Chicken Alfredo.

This recipe is by far the best I’ve ever found for Cajun Chicken Alfredo. I made a couple adjustments, but overall, it’s a pretty standard recipe.

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Here’s what to know beforehand (“Normal” )

• The original recipe called for 4 minced garlic cloves, but I got used to only using garlic salt after one evening when I was in a hurry and didn’t feel like taking forever to mince garlic (I swear, it takes me longer to do that than it does to cook the whole damn meal). I also cut back once I realized how triggering garlic was to my gut so feel free to add more if you’re a garlic lover.
• Any time you’re cooking with cheese, it will always turn out better if the cheese is freshly grated. However, like I said earlier, I am usually trying to cook as quickly as possible so on that same evening where I switched from minced garlic cloves to garlic salt, I also switched from freshly grated to a pre-packaged shredded Parmesan. The only difference I can tell is it melts better + less stringy. As far as taste, I can’t tell
• When putting the cream cheese in, try cutting it up into little blocks as it will melt faster. Also allowing it to set out before cooking will help it melt faster. However, I rarely do that because I forget so that’s why I do the blocks. Be sure to give the cream cheese time to really melt and get mixed in. Be careful of turning the heat up to try and make the process go quicker; you don’t want to over cook the rest of the food.
• And lastly, pick a big enough frying pan to hold the sauce AND pasta as you will be adding the cooked pasta to the sauce mixture. I use a 14″

NORMAL Cajun Chicken Alfredo

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Here’s what to know beforehand (Dairy-Free)

• I suggest using Silk’s Dairy-Free cream. I used Country Crock’s before and the taste was fine, but it wouldn’t thicken for shit. I could’ve used cornstarch, but I decided less was more with this being my first time cooking it. (I had already added some flour and started to sweat when I thought there was a possibility that I ruined dinner).
• Personally, I use earth’s balance butter, but considering you’re only using a small amount to toss the chicken in, I wouldn’t stress if that isn’t the butter you use. Chloe uses Country Crock’s vegan butter and loves it.
• The vegan cream cheese brand I love is Philadelphia. Keep in mind, though, that it is the only one I’ve tried so far so if you have a better one, do it up. What I will say about Philadelphia’s is that although it doesn’t change the taste, the texture is a bit less creamy so be sure to really let it melt. Try chopping it into blocks to ensure easier melting.
• The original recipe called for 4 minced garlic cloves, but I got used to only using garlic salt after one evening when I was in a hurry and didn’t feel like taking forever to mince garlic (I swear, it takes me longer to do that than it does to cook the whole damn meal). I also cut back once I realized how triggering garlic was to my gut so feel free to add more if you’re a garlic lover.
• And lastly, pick a big enough frying pan to hold the sauce AND pasta as you will be adding the cooked pasta to the sauce mixture. I use a 14″

Dairy-Free Cajun Chicken Alfredo

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Here’s what to know beforehand (FODMAP Friendly + Gluten-Free)

• I suggest using Silk’s Dairy-Free cream. I used Country Crock’s before and the taste was fine, but it wouldn’t thicken for shit. I could’ve used cornstarch, but I decided less was more with this being my first time cooking it. (I had already added some flour and started to sweat when I thought there was a possibility that I ruined dinner).
• The vegan cream cheese brand I love is Philadelphia. Keep in mind, though, that it is the only one I’ve tried so far so if you have a better one, do it up. What I will say about Philadelphia’s is that although it doesn’t change the taste, the texture is a bit less creamy so be sure to really let it melt
• I got my FODMAP-Friendly Cajun Seasoning Blend from Fun Without FODMAPS
• Be aware that this version, so far since I’ve only made it once, will probably be adjusted over time. This recipe doesn’t taste the same as the “Normal” and “Dairy-free” version because of the spices that can’t be used. It is, however, still very tasty. Feel free to add or take away some spices and let me know what you find that works!!
• And lastly, pick a big enough frying pan to hold the sauce AND pasta as you will be adding the cooked pasta to the sauce mixture. I use a 14″

FODMAP Friendly + Gluten-Free Cajun Chicken Alfredo

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How did it end up?

You tell me!!
Although these recipes have proven to be very tasty as is, I am always looking for tips and/or experimental adjustments that turned out well so please let me know what you think!!