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Chicken and broccoli alfredo turned into a rich and creamy homemade lasagna? Yes, please!

Homemade pasta noodles come together with tender chicken, fresh broccoli, and a creamy, lightened-up alfredo sauce to make this deliciously flavorful chicken and broccoli lasagna recipe.

From start to finish, you can have this impressive, scratch-made chicken broccoli alfredo lasagna ready in just about 2 hours. Better yet, this recipe is make-ahead friendly. Just prepare all of the layers ahead of time and assemble the lasagna when ready to bake.

You and your family will love digging into this cozy comfort food dinner on a chilly fall or winter evening.

Why You'll Love This Recipe

• Scratch-Made- Nothing is more satisfying and delicious than a meal made entirely from scratch. Fresh pasta, creamy homemade alfredo sauce, and tender broccoli come together to make this dish extra special.
• Lightened-Up- Alfredo sauce is typically made using heavy cream. I wanted this chicken broccoli lasagna to feel a little lighter so I made the sauce using chicken broth and 1% milk instead.
• Make-Ahead Friendly- Planning to make this recipe for a weeknight meal or for a dinner party? Each part of this dish can be made up to 2 days ahead of time. Make the pasta dough, the alfredo sauce, and the broccoli-chicken mixture a few days ahead of time and store in the refrigerator until you're ready to assemble and bake.

Ingredient Notes

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

• Fresh Lasagna Noodles- Homemade pasta immediately elevates a dish in a way that not many other ingredients do. The best part about using fresh pasta is that there's no need to cook it before baking. Make the pasta dough up to 2 days ahead of time and store it in the refrigerator until ready to assemble.
• Shredded Chicken- I like to use roasted split chicken breasts for this recipe. Typically, I'll make chicken for dinner the night before and then use the leftover cooked chicken to make this chicken and broccoli lasagne the next day. You can also use rotisserie chicken, poached chicken breast, or leftovers from a whole roasted chicken.
• Broccoli- For the best flavor and texture, fresh broccoli is a must, in my opinion. Sautéing it first with garlic ensures it tastes delicious and cooks through in the oven.
• Roux- Since we're not using heavy cream, a roux is used to help thicken the lightened-up alfredo sauce. I add garlic to the roux to add even more flavor to this lasagna. You want to cook the roux until the flour begins to turn golden brown.
• Milk- I like to use 1% milk.
• Chicken Broth- Instead of using all dairy, I like to use some chicken broth to help lighten up the alfredo sauce.
• Parmesan Cheese- An important ingredient in alfredo sauce is grated parmesan cheese. It adds flavor and helps thicken the sauce. Freshly grated cheese is always best.
• Mozzarella Cheese- Use low-moisture, part-skim mozzarella cheese that you grate yourself for best results. You'll need 8 ounces or approximately 2 ½ cups mozzarella cheese.

Substitutions and Variations

Here are a few ways you can customize this creamy chicken and broccoli lasagna to fit your diet and taste preferences.

Substitutions

• Lasagna Noodles- Don't have time to make fresh pasta? No worries! Use oven-ready (no boil) lasagna noodles or traditional lasagna noodles that you cook before assembling.
• Broccoli- Try zucchini, cauliflower, spinach, or kale in place of the broccoli. You can also use frozen broccoli instead of fresh if preferred. I still recommend cooking the frozen broccoli with garlic and olive oil for the best flavor and texture.
• Chicken- Ground chicken or turkey can be swapped for shredded chicken. Try using white beans, chickpeas, tofu, or artichoke hearts for a vegetarian version.
• 1% Milk- If you don't mind a little extra fat, heavy cream is traditional in alfredo sauce. Otherwise, swap the 1% milk for skim milk, half and half, dairy-free milk, or additional chicken broth.
• Chicken Broth- Use vegetable broth for a vegetarian-friendly version of this recipe. Alternatively, you can use more milk or cream in place of the chicken broth for an extra creamy sauce.
• Mozzarella Cheese- Try provolone cheese, ricotta cheese, or white cheddar cheese in place of the mozzarella.
• Parmesan Cheese- Asiago cheese or pecorino romano cheese can be swapped for parmesan cheese.

Variations

• Vegetarian- Replace the chicken with white beans, tofu, or artichoke hearts and swap out the chicken broth for vegetable broth.
• Gluten-Free- Use your favorite gluten-free lasagna noodles such as these Jovial Gluten-Free Lasagna Noodles. For the roux, replace the all-purpose flour with an all-purpose or one-to-one gluten-free flour. And don't forget to double check all ingredient labels to ensure each ingredient is gluten-free.
• Bacon- Cook up some bacon, crumble it, and mix it in with the broccoli-chicken mixture. Even better, make the roux using bacon fat instead of butter. Yum!
• Fresh Herbs- Try adding fresh chopped parsley, basil, and oregano to the broccoli-chicken mixture for a boost of fresh flavor.
• Spicy- Add red pepper flakes to the broccoli-chicken mixture or sprinkle some in between each layer.

How to Make Chicken and Broccoli Lasagna

Here is how to make this lightened-up chicken and broccoli lasagna.

Make the Pasta Dough

Step 1: Create the flour nest. Preheat the oven to 375°F. Make a mound with the flour in a large mixing bowl or on a clean work surface. Then, using a cup or your hands, create a nest in the center of the flour. Add the eggs, egg yolk, olive oil, and kosher salt to the center of the nest.

Step 2: Make the pasta dough. Using a fork, gently whisk the eggs together in the center of the well, keeping the flour walls intact as best you can. Continue whisking, slowly incorporating some of the flour into the egg mixture, until a thick batter begins to form. At this point, you can use your hands to incorporate the remaining flour.

Step 3: Knead the pasta dough. Knead the dough for approximately 10 minutes or until a smooth and elastic dough ball forms. The dough will be very sticky at first, then it will feel very dry and shaggy. It might not feel like it will come together, but after kneading, all of the flour will be incorporated into a cohesive dough. Wrap the pasta dough tightly in plastic wrap and allow it to rest for 30 minutes at room temperature while you make the rest of the lasagna.

Make the Broccoli-Chicken Mixture

Step 1: Cook the broccoli. Heat olive oil over medium-low heat in a large skillet. Add the broccoli, garlic, and kosher salt to the skillet and cook the broccoli until just beginning to soften and brown, about 3-5 minutes. Scrape the broccoli into a mixing bowl and add the shredded chicken. Stir to combine and set aside.

Make the Alfredo Sauce

Step 1: Make the roux. Melt the butter over medium-low heat in the same skillet you used to cook the broccoli. Once melted, add the flour and garlic and whisk together to combine. Cook the roux, whisking continuously, until golden brown and fragrant, about 5 minutes.

Step 2: Thicken the sauce. Slowly pour in the chicken broth, whisking continuously to prevent lumps. Once the chicken broth has thickened slightly, whisk in the milk. Add the kosher salt, black pepper, and nutmeg, and bring the sauce to a gentle simmer. Allow the sauce to simmer until thickened, about 5 minutes.

Step 3: Whisk in the parmesan cheese. Remove the sauce from the heat and stir in the parmesan cheese until melted. Set aside.

Make the Lasagna Noodles

Step 1: Roll out the pasta dough. Dust the pasta dough lightly with flour and cut into 6 equal parts. Working with one piece at a time, roll the pasta into lasagna sheets using either a pasta machine or a rolling pin. Each piece of pasta dough will yield two lasagna noodles. Keep the rest of the dough covered with plastic wrap to prevent it from drying out. I like to roll my lasagna noodles out as I'm assembling the lasagna.

• If Using a Pasta Machine: Run each piece of pasta dough through the widest setting (usually zero [0]) four times, folding the dough into thirds (like a letter) before each pass-through. Then, run the dough through subsequently smaller settings until you reach setting number five (5). You should be able to just see the outline of your hand if you hold it under the sheet of pasta. Keep dusting the dough lightly with flour as needed to prevent sticking. Cut each sheet in half to make two lasagna noodles.
• If Using a Rolling Pin: Lightly dust a work surface with flour and roll each piece of pasta dough out into an approximately 3-inch wide by 20-inch long rectangle. The sheet of pasta should be thin enough to just see the outline of your hand if you hold it underneath it. Cut each sheet in half to make two lasagna noodles.

Make the Lasagna

Step 1: Assemble the lasagna. Spread ½ cup of alfredo sauce on the bottom of a 9-inch by 13-inch baking dish. Add a layer of lasagna noodles, overlapping them slightly. I usually do three noodles down the length of the pan, then one noodle across the bottom (see image below). Then, add ½ of the broccoli-chicken mixture on top of the noodles, followed by ⅓ of the shredded mozzarella cheese. Top with ⅓ of the remaining alfredo sauce. Repeat the layers once more. Then, add a final layer of lasagna noodles, which should be topped with the remaining alfredo sauce and the remaining cheese.

Step 2: Bake the lasagna. Cover the baking dish with aluminum foil and bake at 375°F for 30 minutes. Remove the foil and bake uncovered for an additional 15 minutes or until the cheese on top is bubbly and golden brown. Allow the lasagna to rest for approximately 20 minutes before serving.

Tips for Success

• Make ahead. I love this recipe because of how easy it is to make all of the components ahead of time. The pasta dough, the alfredo sauce, and the broccoli-chicken mixture can be prepared up to 2 days ahead of time and stored in the refrigerator until you're ready to assemble the lasagna.
• Use freshly grated cheese. Grating your own cheese from the block is essential for the freshest flavor and the creamiest texture. Often, pre-shredded cheese is coated in anti-caking agents, which prevents the cheese from melting as well as freshly shredded cheese does.
• Let the pasta dough rest. It's important to allow the pasta dough to rest for at least 30 minutes after you finish kneading it. Resting the dough gives the flour time to fully hydrate and the gluten time to relax. If you make the pasta dough first, it should be well-rested by the time you finish preparing the other layers.

What to Serve with Chicken and Broccoli Lasagna

• Garlic Bread or Breadsticks
• Bruschetta
• Sautéed or Steamed Vegetables
• Roasted Vegetables (such as these Crispy Roasted Brussel Sprouts, Oven-Roasted Carrots and Green Beans, or 10-Minute Air Fryer Roasted Cherry Tomatoes)
• Stuffed Portobello Mushrooms
• Caesar Salad, Wedge Salad, or Garden Salad
• Antipasto
• Meatballs in Tomato Sauce

Storage and Reheating

How to Store

• Refrigerator- Cover leftover chicken and broccoli alfredo lasagna tightly with plastic wrap or store in an airtight container and keep in the refrigerator for 3-5 days.
• Freezer- Wrap individual pieces of cooled lasagna tightly in plastic wrap, then wrap them again in aluminum foil. Store the wrapped pieces of lasagna in a freezer-safe bag in the freezer for up to 3 months.

How to Reheat

If reheating frozen lasagna, it's best to allow it to defrost overnight in the refrigerator. Then, allow the lasagna to come to room temperature for about 30 minutes before reheating.

• Oven or Toaster Oven- Preheat the oven to 350°F or the toaster oven to 325°F and place the leftover lasagna in a baking dish. Cover the baking dish with aluminum foil and reheat the lasagna for approximately 30 minutes or until heated through. If the lasagna seems dry before reheating, sprinkle a few teaspoons of water over it.
• Microwave- Place an individual slice of lasagna on a microwave-safe plate and cover with a damp paper towel. Reheat on half-power for 2 minutes. Then, heat on high in 30-second intervals until fully warmed through.
• Air Fryer- Preheat the air fryer to 375°F. Place a slice of lasagna on a piece of aluminum foil inside of the air fryer basket and cover with another piece of aluminum foil. Reheat for 5-10 minutes or until the lasagna is warmed through.

Frequently Asked Questions

More Italian-Inspired Recipes

A healthy, veggie-packed twist on traditional Indian dal, this red curry lentils with sweet potatoes and spinach recipe is a hearty, satisfying comfort food meal that's perfect for warming your belly on a chilly fall or winter evening.

Red lentils are one of my favorite plant-based proteins to use for vegetarian and vegan meals. They're mild in flavor and they cook down into a thick, creamy, sauce-like consistency. Add a little coconut milk and an aromatic blend of spices and you have yourself a flavorful main dish even meat eaters will love.

This recipe has been a staple in my house for many years. When I was in college, I would often make a big batch of red curry lentils to eat all week long. It's healthy, cheap, and satisfying - everything a college student needs.

Now, I make it every few weeks or so when the weather turns cool. It's one of my favorites and I hope it will be one of yours, too!

Why You'll Love This Recipe

• Flavorful & Satisfying- Rich and hearty, this red lentil curry with vegetables is super flavorful thanks to the red curry paste and warm, earthy spices like garam masala, turmeric, and ginger. Plus, it's filling enough to keep you satisfied long after lunch or dinner.
• Healthy- Chock full of fiber, plant protein, and lots of vitamins and minerals, this vegan curry dish is both heart-healthy and gut-friendly.
• Hearty Meatless Meal- This is one vegetarian dish that won't leave you hungry for more next time you do Meatless Monday. Whether you follow a vegetarian or vegan diet, or you just like to eat meatless on occasion, this recipe is perfect.

Ingredient Notes

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

• Red Lentils- These reddish-orange little legumes are one of my favorite pantry staples. They cook quickly, making them ideal for quick, easy, and healthy dinners.
• Sweet Potato- I recommend dicing the sweet potato into small, ½-inch cubes to ensure they're cooked through by the time the rest of the dish is finished cooking.
• Spinach- Roughly chopping the spinach helps it blend into the curry better. Spinach only needs a few minutes to wilt and cook down into the rest of the dish.
• Diced Tomatoes- Tomatoes are an acidic ingredient that are used to balance the richness of the rest of the dish. Just one 14.5-ounce can of diced tomatoes makes a wonderfully balanced curry sauce.
• Red Curry Paste- One of my favorite ingredients. Thai red curry paste can typically be found in the Asian section of the grocery store. It is made from red chili peppers, garlic, ginger, lemongrass, shallot, coriander, and lime.
• Coconut Milk- Creamy, rich, and just slightly coconut-flavored, a touch of full-fat coconut milk is all these red curry lentils need to add the luscious, velvety texture we're after.
• Spices- I use a blend of curry powder, garam masala, ginger, turmeric, and cayenne pepper to create a warm, earthy flavor that is beautifully flavorful and aromatic.
• Sugar- Just a small amount of sugar brings balance to this savory curry dish.

Step by Step Instructions

Here is how to make red curry lentils with sweet potatoes and spinach.

Step 1: Sauté the onion and sweet potato. Heat 2 tablespoons olive oil over medium-high heat in a large, deep skillet or saucepan. Add the onion, sweet potato, and salt and cook until the onion begins to soften and brown, about 5-7 minutes.

This creates the first layer of flavor in our curry dish and helps the sweet potato begin to cook.

Step 2: Cook the aromatics and spices. Add the garlic, ginger, red curry paste, spices, and sugar to the skillet. Cook, stirring frequently, until the spices begin to brown and become very fragrant, about 2-3 minutes.

Cooking the spices and aromatics in the oil releases their flavor. The spices may stick to the bottom of the pot - this is a good thing.

Step 3: Simmer the lentils. Pour in the diced tomatoes, scraping the bottom of the pan to remove any fond. Add the red lentils and water into the skillet and stir well to combine. Bring the lentils to a simmer, then reduce the heat to low. Cook covered, stirring occasionally, until the sweet potatoes are tender and the lentils are fully cooked, about 20 minutes.

Red lentils break down as they cook, turning "mushy," creating a thick, hearty, stew-like curry.

Step 4: Finish cooking and serve. Stir in the coconut milk, spinach, and cilantro. Simmer for an additional 5 minutes or until the spinach has wilted and the lentil mixture has thickened to a desirable consistency. Serve over rice or with warm naan bread.

You should be able to easily pierce the sweet potatoes with a fork.

Tips and Tricks

• Cut the sweet potato into equal-sized cubes. In order for the sweet potatoes to cook evenly, it's important to cut them into similar-sized cubes. Additionally, make sure you cut them small enough (about ½-inch) so that they can cook through in time for the rest of the dish to be done.
• Mise en place. A French culinary term that means "putting in place." Red curry lentils with sweet potatoes and spinach is a dish that comes together pretty quickly. In order to make cooking this dish stress-free, I recommend preparing and measuring out all of your ingredients ahead of time.
• Watch the lentils. As lentils cook, they absorb water and release starch. Keep an eye on them as they cook, stirring occasionally, to prevent them from drying out too quickly and sticking to the bottom of your pot.

Substitutions and Variations

Red lentil curry with sweet potato and spinach fits well into many diets. The dish is naturally gluten-free, dairy-free, and vegan. However, there are still times when ingredient substitutions are necessary. So, here are a few ways you can customize this dish to fit your diet and taste preferences.

Substitutions

• Red Lentils- Yellow lentils are a great substitute for red lentils because they turn "mushy," similar to red lentils. However, they may take a little longer to cook. Another substitute is green or brown lentils. But, these will most certainly take longer to cook and hold their shape better than red lentils.
• Sweet Potato- Butternut squash, pumpkin, yams, russet potatoes, or carrots would all make great substitutes for sweet potato.
• Spinach- Frozen chopped spinach can be used in place of fresh spinach. Additionally, kale, Swiss chard, or beet greens are similar to spinach and would work well in this dish.
• Red Curry Paste- While the flavor and richness of red curry paste is hard to substitute, there are a few ways to achieve a similar flavor profile. Try using 2 additional teaspoons of curry powder in place of the 2 tablespoons of red curry paste. On the other hand, an equal amount of yellow curry paste or green curry paste can be used.
• Diced Tomatoes- For a smoother sauce, use tomato purée or crushed tomatoes. For a chunkier curry, stewed or whole tomatoes can be used and broken up with a wooden spoon.
• Garam Masala- Swap garam masala for an equal amount of curry powder.
• Garlic- Use ½ teaspoon of garlic powder in place of the fresh garlic cloves.
• Ginger- A tablespoon of minced or grated fresh ginger root can be substituted for ground ginger.
• Olive Oil- Any neutral-flavored oil, butter, or ghee can be used instead of olive oil.

Variations

• Extra Spicy- Add red pepper flakes, minced jalapeño, or additional cayenne pepper to increase the heat.
• Extra Protein- Cube up a block of tofu for an extra boost of protein. If you don't follow a vegan or vegetarian diet, you can add shredded chicken or white fish if you'd like.
• Gluten-Free- While this red curry lentil dish is naturally gluten-free, I always recommend checking labels to ensure there is no possibility of cross-contamination.

What to Serve With Red Curry Lentils

Red lentil curry with sweet potatoes and spinach can be enjoyed as a meal all on its own or served with starches, proteins, or vegetables. Here are a few of my favorite side dishes and toppings to serve with this hearty dish.

Side Dishes

• Basmati or Jasmine Rice
• Brown Rice, Quinoa, or Farro
• Warm Naan Bread or Chapati
• Cauliflower Rice
• Roasted Cauliflower
• Sautéed Spinach or Kale
• Roasted Tomatoes
• Leafy Green Salad

Toppings

• Fresh Cilantro
• Sliced Fresh Jalapeño
• Lime Juice
• Chopped Peanuts or Cashews
• Toasted Unsweetened Coconut Flakes or Slivered Almonds

Storage and Reheating

This red curry lentils with sweet potatoes and spinach dish is one of my absolute favorite freezer-friendly meals. I ate this weekly in college, often making a large batch to store in the freezer for those extra busy weeks.

How to Store

• Refrigerator- Sweet potato and lentil curry can be kept in the refrigerator for up to 5 days, making it perfect for meal prepping and eating throughout the week.
• Freezer- If you won't finish the leftovers within a few days, freezing is always an option. Red lentil and sweet potato curry freezes fabulously, which is helpful for those nights you're just too busy to cook. Store leftovers in a freezer-safe container for 3-6 months.

How to Reheat

If your red lentil curry is frozen, it's best to thaw it in the refrigerator for 24-48 hours (depending on the portion size) before reheating.

• Stovetop- Heat the red curry lentils in a saucepan over medium-low heat, stirring occasionally, until steaming hot. If the dish seems too thick, add 1 to 2 tablespoons of water or coconut milk to loosen it up.
• Microwave- For convenience, the microwave can also be used to reheat this curry dish. Place an individual portion in a microwave-safe bowl and heat on high for approximately 2 minutes, stirring halfway through.

Frequently Asked Questions

More Vegetarian Recipes

The first time I ever cooked salmon, I made pan-seared blackened salmon fillets for my fiancé. Smoke filled the kitchen and the salmon stuck to the pan. It was edible, but definitely not my finest work.

Over the years, I’ve gotten much better at making blackened salmon. In fact, it’s now one of my favorite ways to eat it!

This blackened salmon alfredo pasta recipe is my go-to whenever we’re craving salmon and pasta. Perfectly creamy and flavorful, it’s like a spicy seafood riff on classic fettuccine alfredo.

Today, I’m walking you through how to make the best blackened salmon pasta, including which ingredients to use, tips that guarantee it turns out right the first time, and some of my favorite side dishes to serve with this easy dinner recipe.

Why You'll Love This Recipe

• Easy to Make- Don't worry if you're new to cooking salmon. Pan-searing blackened salmon is incredibly easy! In fact, it’s one of my favorite ways to prepare it.
• Ready in 45 Minutes- Perfect for a busy weeknight meal, this simple blackened salmon pasta recipe is ready to serve in just 45 minutes.
• Rich & Creamy- Light cream, parmesan, and pasta water form a velvety Cajun alfredo sauce, coating the salmon and noodles.
• Cajun Flavors- Cajun seasoning adds a bold and spicy kick to the seared salmon and creamy alfredo sauce.
• Hearty & Satisfying- No hungry bellies here! Even those with the biggest appetites will leave the table feeling full and satisfied after this salmon dinner.

Ingredient Notes

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

• Salmon- Use fresh salmon fillets with the skin removed. Be sure to pat the salmon dry before seasoning to get a good sear.
• Pasta- I typically use fettuccine when I make this dish, but any pasta shape can be used. Cook the pasta until just al dente, as it will continue to cook slightly when mixed with the sauce.
• Vegetables- A combination of red bell pepper, onion, and garlic gives this dish a Cajun flavor.
• Cajun Seasoning- Use homemade or store-bought Cajun seasoning. Adjust the quantity to your taste depending on the brand you use.
• Light Cream- Light cream gives the sauce a rich, creamy consistency without being overly heavy.
• Parmesan Cheese- Use freshly grated parmesan cheese for the best flavor and sauce consistency.
• Tomato Paste- A small amount of tomato paste gives the homemade alfredo sauce a rich, subtle tomato flavor.
• Butter & Olive Oil- Use a combination for a balance of flavor and a higher smoke point.
• Kosher Salt- Added to the pasta water to enhance the flavor of the pasta.

🌱 Sustainability Tip: Opt for sustainably sourced salmon to reduce environmental impact and support responsible fishing practices.

How to Buy Fresh Salmon

When it comes to buying fresh salmon, the options at the fish counter can be intimidating. Here are some tips on how to select the best salmon for your meal:

• Choose the Right Cut- Salmon is often sold in fillets and steaks. For this recipe, you’ll want salmon fillets.
• Bright & Vibrant Color- Fresh salmon should have a vibrant pink or orange hue. Avoid any salmon that appears dull or off-color.
• Minimal Odor- Salmon should have a clean, oceanic scent. Avoid any salmon with an overly fishy or pungent odor.
• Check the Skin- If the salmon has skin, it should be shiny and smooth. Scales should be tightly adhered to the skin. Peeling or discoloration of the skin may indicate the fish isn’t fresh.
• Ask the Fishmonger- They can provide recommendations based on what's freshest that day.

Substitutions and Variations

Here are a few ways you can try customizing this Cajun salmon alfredo recipe to fit your diet and taste preferences.

Substitutions

• Salmon- Swap salmon for trout, tilapia, or cod. Alternatively, try this recipe with other proteins, such as chicken, shrimp, or tofu.
• Pasta- Substitute pasta for rice, vegetable noodles, or cauliflower.
• Cajun Seasoning- To make your own quick Cajun seasoning, combine paprika, garlic powder, and onion powder in a 2:1:1 ratio, adding cayenne pepper and salt to taste.
• Red Bell Pepper- Use green bell pepper or tomato in place of the red bell pepper.
• Onion- Swap fresh onion for one teaspoon of onion powder.
• Garlic- Replace 3 cloves of fresh garlic with ¾ teaspoon of garlic powder.
• Light Cream- Substitute light cream for heavy cream, half-and-half, or whole milk.
• Parmesan Cheese- Pecorino romano cheese and asiago cheese are good substitutes for parmesan cheese.
• Tomato Paste- Swap tomato paste for tomato sauce or leave it out entirely.

Variations

• Gluten-Free- Use your favorite gluten-free pasta or zucchini noodles for a gluten-free version of this dish.
• Reduced-Fat- Swap light cream for half-and-half or whole milk to reduce the fat in this recipe.
• Vegetarian- Replace the salmon with tofu for a vegetarian-friendly Cajun alfredo pasta.
• Extra Spicy- Sauté some diced jalapeño along with the other vegetables to give this dish an extra kick of heat.
• Shrimp or Chicken- Swap blackened salmon with equally delicious blackened shrimp or chicken for a tasty variation.

How to Make Blackened Salmon Pasta

Here is how to make Cajun pasta with salmon.

Step 1: Cook pasta. Fill a large pot with water and add kosher salt. Bring it to a boil. Add the fettuccine pasta and cook until al dente according to package instructions. Reserve ⅔ cup of pasta water before draining. Set aside.

Step 2: Sear salmon. While the pasta is cooking, heat butter and olive oil in a cast iron skillet or stainless steel skillet over medium heat. Season salmon with Cajun seasoning on all sides. Sear salmon for 4-5 minutes on each side. Transfer to a plate and set aside to rest.

Step 3: Sauté aromatics. In the same skillet, melt the remaining 2 tablespoons of butter. Sauté onion, red bell pepper, and garlic for about 5-7 minutes or until softened. Stir in Cajun seasoning and tomato paste and cook for an additional 1-2 minutes.

Step 4: Make alfredo sauce. Reduce heat to low and whisk in the reserved pasta water and light cream. Let the sauce simmer for 5 minutes to thicken slightly. Remove from heat and stir in grated parmesan cheese until melted.

Step 5: Toss pasta with sauce. Toss the cooked pasta with the alfredo sauce. Plate with the salmon on top or flake the salmon and mix it into the pasta. Serve immediately and enjoy!

Cajun Pasta with Salmon (Video)

Tips for Success

• Prep ahead of time. Gather, measure, and chop your ingredients before you start cooking. This ensures the dish comes together quickly and efficiently.
• Save the pasta water. Reserved pasta water is starchy and helps thicken the Cajun alfredo sauce.
• Pat the salmon dry. Blackened salmon should have a beautifully charred and flavorful crust. Patting the salmon dry before seasoning helps achieve this.
• Adjust the spiciness. Add more or less Cajun seasoning depending on your tolerance for heat.
• Salt to taste. Note that Cajun seasoning blends can vary in saltiness. Taste the sauce before mixing with the pasta, and adjust the seasoning to your preference.

What to Serve with Cajun Salmon Pasta

Blackened salmon pasta can be served on its own or paired with a variety of delicious side dishes.

If you’re in the mood for a hearty, comforting meal, serve this Cajun salmon alfredo pasta with crusty bread or rolls. Garlic sourdough breadsticks, cheesy sourdough garlic bread, sourdough bread, or dinner rolls are all delicious options.

For a lighter option, pair this creamy Cajun salmon pasta with a flavorful side salad. Try options like arugula quinoa salad, black bean salad, or ancient grain salad.

Finally, serve your favorite vegetable side dish alongside this blackened salmon alfredo for a well-balanced meal. Some of my favorites include roasted honey garlic Brussels sprouts, sautéed butternut squash, sautéed garlic green beans, air fryer cherry tomatoes, and sautéed asparagus.

Storage and Reheating

How to Store

• Refrigerator- Store leftovers in an airtight container for 3-4 days.
• Freezer- Freeze leftovers in a freezer-safe plastic bag or container for up to 3 months. Thaw in the refrigerator before reheating.

How to Reheat

• Stovetop- Melt a small amount of butter in a skillet over medium-low heat. Add leftovers to the skillet and heat, stirring frequently, until fully warmed through. 
• Oven- Preheat oven to 350°F. Place leftover salmon and pasta in a baking dish and cover tightly with aluminum foil. Add a splash of water to loosen if the sauce seems too thick. Heat for 15-20 minutes or until hot.
• Microwave- Transfer a serving of blackened salmon pasta to a microwave-safe bowl and cover with a lid or plate. Heat on HIGH for one minute. Stir, then continue microwaving in 30-second intervals until fully warmed through.

Frequently Asked Questions

More Seafood Recipes

I love using chipotle peppers in adobo sauce because even a little bit adds tons of flavor to any dish. That's why I always have some in my freezer. And this honey chipotle shrimp taco recipe? It's one of my absolute favorites!

These tacos are great for summer with their juicy shrimp, sweet and spicy marinade, and soft tortillas. Plus, they’re ready in just 30 minutes and can be customized with all of your favorite taco toppings.

So, whether it's taco night with friends or celebrating Cinco de Mayo, these honey chipotle shrimp tacos are sure to be a hit!

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

• Shrimp- Use 2 pounds of raw extra jumbo shrimp. Each pound usually has 16 to 20 shrimp. Fresh or thawed frozen shrimp both work fine!
• Chipotles in Adobo Sauce- Gives the shrimp a smoky, spicy flavor. Adjust the heat level to suit your taste. Freeze the remaining chipotle peppers to use in other dishes.
• Honey- Adds a hint of sweetness to the marinade.
• Lime Juice- Use freshly squeezed lime juice for the best flavor.
• Garlic- Grating or finely mincing the garlic infuses the marinade with a bold garlic flavor.
• Olive Oil- Coats the shrimp and prevents them from sticking to the skillet or grill.

🌱 Sustainability Tip: Save shrimp shells for stock! Then, use the stock in dishes like risotto, scampi, and soup.

How to Make Honey Chipotle Shrimp Tacos

Here is how to make shrimp tacos with honey chipotle marinade.

Step 1: Prepare the marinade. In a large mixing bowl, combine the minced chipotle pepper, adobo sauce, honey, lime juice, garlic, olive oil, and kosher salt. Whisk until well blended.

Step 2: Marinate the shrimp. Pat the shrimp dry with paper towels and add them to the marinade mixture in the bowl. Mix the shrimp with the marinade until they are evenly coated. Allow the shrimp to marinate in the refrigerator for 20-30 minutes.

Step 3: Cook the shrimp. Preheat a skillet over medium heat. Once hot, add the marinated shrimp and any excess marinade to the skillet. Cook the shrimp for 2-3 minutes on each side until they turn pink and opaque. If using a grill, thread the shrimp onto skewers and grill them over high heat for 2-3 minutes on each side. Occasionally baste the shrimp with the marinade while grilling.

Step 4: Assemble the tacos. Warm the tortillas in a skillet, on the grill, or in the microwave until they are soft and pliable. Place 3-4 cooked shrimp on each tortilla. Add your desired toppings, such as red cabbage slaw, cilantro garlic sauce, salsa, and guacamole. Serve immediately and enjoy!

What to Serve with Honey Chipotle Shrimp Tacos

Toppings are the best part of taco night! For shrimp tacos, I go simple: red cabbage slaw, fresh tomato salsa, and homemade guacamole.

Sides? Cilantro lime rice, sourdough cornbread, or sautéed sweet potatoes are great options.

To make your tacos even more delicious, try making homemade corn or flour tortillas (these sourdough discard tortillas are my fave).

How to Store

Keep cooked leftover shrimp in an airtight container in the refrigerator for up to 4 days. Store any leftovers and taco fillings separately from the tortillas. Alternatively, freeze cooked shrimp for up to 3 months.

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I've had the same bottle of tequila in my freezer for more than two years now. My fiancé and I got it back in 2021 to make margaritas in celebration of buying our first house. Although I don't drink tequila often, I do love using it in cooking. It gives summer-inspired marinades, like the one in this tequila lime shrimp taco recipe, such a wonderful richness and depth of flavor.

When I first shared this recipe in 2022, I originally wrote it for grilling the shrimp. But today, I'm updating it to give you the option to grill or sauté the shrimp on the stove. I tend to prefer sautéing because of how quick and easy it is, especially when it's too cold to cook outside. However, if you're craving that charred, smoky flavor, go for grilling instead.

I often make these tequila lime shrimp tacos on weeknights throughout the summer because they're ready in just 30 minutes but still packed with tons of flavor. They’re also great for Cinco de Mayo or summer dinner parties with friends.

This is one of my all-time favorite taco recipes. I hope you and your family love it as much as I do!

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

• Shrimp- Use two pounds of extra jumbo shrimp, which typically come in packages containing 16 to 20 shrimp per pound. You can use either fresh or thawed frozen shrimp - both work great!
• Tequila- Choose your favorite tequila to add a unique depth of flavor to the shrimp marinade. To make this recipe without alcohol, substitute the tequila for more lime juice.
• Lime Juice & Zest- Using both lime zest and freshly squeezed lime juice adds a bright, tangy citrus flavor to these shrimp tacos.
• Cilantro- Fresh cilantro adds an herby flavor that pairs well with the other marinade ingredients.
• Garlic- Grating or finely mincing the garlic allows its flavor to blend more easily into the marinade.
• Honey- A touch of honey balances the acidity of the lime and tequila.
• Olive Oil- Coats the shrimp to prevent them from sticking to the skillet or the grill.
• Seasonings- A mix of chili powder, cayenne pepper, black pepper, and kosher salt adds a mild heat and a touch of smokiness to the marinade.

🌱 Sustainability Tip: Don't toss those shrimp shells! Instead, save them to make shrimp stock, perfect for using in dishes like risotto, scampi, soup, and more.

How to Make Tequila Lime Shrimp Tacos

Here is how to make shrimp tacos with tequila lime marinade.

Step 1: Prepare the marinade. In a large mixing bowl, whisk together the lime zest, lime juice, tequila, olive oil, honey, garlic, cilantro, and seasonings.

Step 2: Marinate the shrimp. Pat the shrimp dry with paper towels. Add the shrimp to the marinade mixture in the bowl. Toss the shrimp to coat evenly. Let the shrimp marinate in the fridge for 20-30 minutes.

Step 3: Cook the shrimp. Preheat a skillet over medium heat. Once hot, add the marinated shrimp and any excess marinade to the skillet. Cook the shrimp for 2-3 minutes on each side until they turn pink and opaque. If you're using a grill, thread the shrimp onto skewers and grill them over high heat for 2-3 minutes on each side, while occasionally basting them with the marinade. Once cooked, transfer the shrimp to a plate.

Step 4: Assemble the tacos. Warm the tortillas in a skillet, on the grill, or in the microwave. Place a 3-4 shrimp on each tortilla. Add your favorite toppings, such as red cabbage slaw, cilantro garlic sauce, salsa, and guacamole. Serve immediately and enjoy!

What to Serve with Tequila Lime Shrimp Tacos

Taco night is all about the toppings! For shrimp tacos, I love keeping it simple with red cabbage slaw, fresh tomato salsa, and homemade guacamole. 

For side dishes, try cilantro lime rice, tortilla chips, cornbread, or sautéed sweet potatoes. And if you really want to make taco night extra special, try making your own homemade tortillas (these sourdough discard tortillas are my personal favorite).

How to Store

Store cooked shrimp in an airtight container in the refrigerator for up to 4 days. For best results, store leftover shrimp and other taco fillings separately from the tortillas. The cooked shrimp can also be frozen for up to 3 months.

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Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

• Bolognese Sauce- I used my leftover homemade bolognese sauce for this pizza, but feel free to use your favorite recipe or store-bought version in place of traditional pizza sauce.
• Pizza Dough- You can try my sourdough discard pizza dough, whole wheat sourdough pizza dough, or grab a fresh dough ball from the store.
• Low-Moisture Mozzarella Cheese- If there’s one tip I’d give for homemade pizza, it’s to shred your own mozzarella. It takes a little more effort, but it melts and tastes better than pre-shredded cheese.

How to Make Bolognese Pizza

Here is how to make homemade pizza with bolognese sauce.

Step 1: Prepare the oven. Start by placing your pizza stone on a rack inside the lower third of your oven while the oven is still cold. Preheat the oven to 550°F. Once the oven has reached temperature, allow the pizza stone to preheat for another 30 minutes or so.

Step 2: Stretch the dough. Remove your pizza dough from the refrigerator approximately 30 minutes before stretching to allow it to come to room temperature. This will help the gluten relax and make the dough easier to stretch. Stretch your pizza dough to the desired size and place it on a lightly floured pizza peel.

How to Store

Store leftover bolognese pizza in an airtight container or wrapped tightly in plastic wrap in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 8-10 minutes until heated through and the crust is crispy.

For longer storage, wrap the pizza in plastic wrap or aluminum foil, then place it in a freezer-safe bag or double wrap it to prevent freezer burn. Freeze for up to 2 months.

Thaw overnight in the fridge, then reheat in the oven to restore the crispy crust.

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Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

• Potato- The star of the show. I use russet potatoes in this recipe because I love the soft, starchy texture they add in contrast to the cauliflower. If you'd like your potatoes to hold their shape a bit more, try a waxy variety such as red bliss or fingerlings.
• Cauliflower- While this recipe is technically called potato tikka masala, I decided to add a bit of roasted cauliflower for texture and also to keep the carbohydrate count reasonable.
• Coconut Milk- Usually, tikka masala sauce calls for heavy cream. However, I chose to use full-fat coconut milk to keep this recipe plant-based while still mimicking the same texture and mouthfeel of the cream.
• Tomato Paste- I like to use a bit of tomato paste in this recipe to give the dish a richer tomato flavor. By cooking the tomato paste with the spices in the oil, it helps to bring out the natural sweetness of the tomato paste and remove any metallic taste.
• Diced Tomatoes- Many tikka masala recipes call for tomato purée, which results in a relatively smooth sauce. I prefer a bit of texture to my sauce so, I tend to use diced tomatoes. You can use whichever tomatoes you prefer.
• Garam Masala- If you're not familiar with Indian cuisine, you may have never heard of garam masala. Garam masala is actually a blend of spices, which can vary depending upon the chef or the region of India where it comes from. Luckily, many grocery stores now carry garam masala in the regular spice section.

How to Make Potato Tikka Masala

Here is how you make this tikka masala with potatoes and cauliflower.

Step 1: Roast the Cauliflower. Preheat the oven to 425°F and line a large baking sheet with parchment paper. In a large bowl, mix together the cauliflower, olive oil, and spices and spread evenly on the baking sheet. Roast for 20-25 minutes or until golden brown, stirring halfway through.

How to Store

Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 6 months.

Serving Suggestions

Serve potato tikka masala with basmati rice, brown rice, quinoa, farro, or homemade sourdough naan bread.

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