Main Dishes · No. 61
Cajun Chicken Alfredo
Cajun-seasoned chicken thighs pan-fried and sliced over fettuccine in a garlic, cream and Parmesan sauce made in the same pan. Serves 4. From Maria (therealchadli), Michelin on a Minimum Wage ep. 14.
Serves 4ItalianDinner
Ingredients
Chicken
- 500 g (about 1 lb) chicken thighs
- 2 tbsp Cajun seasoning
- 1 tsp salt
- 1 tbsp pepper
Pasta
- 350 g (about 12 oz) fettuccine
- 30 g (2 tbsp) butter
- 4 cloves garlic, minced
- 300 ml (1 1/4 cups) double (heavy) cream
- 80 g (about 3/4 cup) Parmesan, grated
- Juice of 1/2 lemon
- Splash of pasta water
- Handful of chopped parsley
- Salt and pepper
Method
- Rub the thighs with the Cajun seasoning, salt and pepper.
- Fry in a hot pan 5 to 6 minutes a side until golden and cooked through. Rest, then slice.
- Boil the pasta in salted water. Save a mug of the water before draining.
- In the same pan, keeping the browned bits, melt the butter over low heat. Cook the garlic 30 seconds. Don't let it burn.
- Add the cream and let it bubble gently 2 to 3 minutes.
- Stir in the Parmesan until smooth, then the lemon juice.
- Add the pasta and a splash of pasta water. Toss until coated.
- Top with the chicken, parsley and black pepper.
Notes
- Source: @therealchadli on Instagram.