Cajun Chicken Alfredo Pot (Print Version)

Fettuccine noodles, spicy chicken, and plenty of Parmesan all bubble up in one big pan. The sauce turns out creamy and super tasty every time.

# Ingredients:

→ Chicken & Spices

01 - 0.5 teaspoon red pepper flakes
02 - 0.5 teaspoon black pepper
03 - 1 teaspoon salt
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon onion powder
06 - 1 teaspoon garlic powder
07 - 1 teaspoon Cajun mix
08 - 500 grams chicken breasts, no skin or bones
09 - 2 tablespoons olive oil

→ Pasta & Sauce

10 - 1 tablespoon butter, unsalted
11 - 30 grams freshly chopped parsley
12 - 80 grams Parmesan, grated
13 - 300 grams dry fettuccine noodles
14 - 250 millilitres double cream
15 - 750 millilitres chicken stock
16 - 4 garlic cloves, minced

# Steps:

01 - Have a taste and fix any seasoning as you like. Dish it up while hot. If you’re feeling fancy, throw on some extra Parmesan or parsley.
02 - Toss in the chopped parsley and a knob of butter. Give it a good stir so everything’s nicely coated.
03 - Tip your sliced chicken back into the pan. Mix well till the pieces are spread through the sauce.
04 - When noodles are just right, mix in the Parmesan and let the sauce get all creamy and smooth.
05 - While the pasta cooks, cut your chicken into strips or bite-sized pieces. Whatever you prefer.
06 - Pop a lid on and let it cook 10 to 12 minutes. Stir from time to time until juicy and most of the liquid’s gone.
07 - Slide the dry fettuccine in. Make sure it’s all sitting under the liquid.
08 - Pour in the cream and keep everything gently bubbling.
09 - Add chicken stock and use a wooden spoon to scrape up any brown bits stuck to the bottom.
10 - Chop some garlic and throw it into the same pan. Stir it for about half a minute till it smells awesome.
11 - Move the chicken to a plate. Let it hang out while you start the sauce.
12 - Lay your chicken pieces in the hot pan. Cook each side 6 to 7 minutes, until done and the middle hits 74°C.
13 - Pat chicken dry. Cover both sides with Cajun seasoning, garlic, onion powder, smoky paprika, salt, pepper, and some red chili flakes.
14 - Pour olive oil into a big deep skillet or Dutch oven. Get it hot over medium-high heat.

# Notes:

01 - Go ahead and season your chicken a day before for deeper flavor.
02 - Want it spicier? Up the chili flakes or splash in some hot sauce.
03 - Switch out the cream for half-and-half or milk if you’re after something lighter.
04 - Use penne, spaghetti, or your favorite pasta if you don't have fettuccine.
05 - Want it extra rich? Stir in more Parmesan or an extra splash of cream at the end.

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