Try this One Pot Wonder Cajun Chicken Alfredo recipe
- Carbohydrate 1.4877 g
- Cholesterol 410.77089365 mg
- Fat 84.204636347 g
- Fiber 0.0944999957084656 g
- Protein 112.02981955825 g
- Saturated Fat 22.06829870525 g
- Serving Size 1 1 Serving (591g)
- Sodium 396.743760125 mg
- Sugar 1.39320000429153 g
- Trans Fat 6.63458870525002 g
- Calories 1240 calories
Step-by-step
- Add the oil to a large pot (or large high sided skillet). Place over medium-high heat for two minutes. Add the chicken and the Cajun seasoning. Cook for 5 minutes, stirring occasionally. Add the garlic. Cook 1 minute, stirring often.
- Add the broth and milk. Break the pasta in half and add it to the pot. Cover and bring to a rapid, rolling boil, stirring occasionally. *Note: Watch the pot carefully during the beginning of the cooking process as milk tends to boil over easily.
- Reduce the heat to medium-low and let the pasta simmer, covered, for 8-13 minutes. Stir every 2-3 minutes to prevent sticking. Cook until there is ¼ to ½ inch of liquid in the bottom of the pot.
- Remove the pot from the heat. Stir in the parmesan cheese. Serve immediately.
Why Cook Pasta Directly in the Sauce?
Traditional Italian technique dictates boiling pasta in plain salted water, but simmering dried fettuccine directly in broth and milk transforms the cooking liquid. As the wheat starches shed into the restricted volume of liquid, they thicken the dairy and broth into a cohesive sauce without requiring a separate roux. Maintain a medium-low heat setting after the initial boil to prevent the milk solids from scorching on the bottom of the pan.The Intersection of Two Cuisines
Cajun Alfredo merges Italian cream sauce architecture with the robust, paprika-forward spice profiles of Louisiana. The spice blend typically contains cayenne, garlic powder, and black pepper, which provide both heat and earthy depth. Searing the chicken breast chunks for five minutes before adding the garlic ensures the meat browns adequately without overcooking the aromatics, as minced garlic burns easily within sixty seconds of direct heat exposure.Managing Starch and Dairy Post-Cooking
Stirring the grated parmesan cheese off the heat prevents the emulsion from breaking into an oily separation. Dairy-heavy pasta dishes do not freeze well, as the emulsion separates upon thawing into a grainy texture; store leftovers in an airtight refrigerator container for no longer than three days and reheat gently with an extra splash of milk.
