Plat
Cajun Chicken Parmesan Alfredo
45 minPour 4Nutri-Score D€€
D
45 min
45 minCajun Chicken Parmesan Alfredo
ce qu’il vous faut
Ingrédients
penne pastaCéréales400 g
chicken bouillon (for the pasta water)Épicerie15 g
chicken breast (seared then diced)Viandes600 g
seasoning saltÉpices5 g- cajun seasoningÉpices10 g
- smoked paprikaÉpices4 g
garlic powderÉpices4 g- onion powderÉpices4 g
black pepper (ground)Épices2 g
butterProduits laitiers56 g
garlic (minced)Fruits et légumes4 morceaux
flourÉpicerie15 g
heavy creamProduits laitiers480 ml- chicken brothÉpicerie240 ml
- half & halfProduits laitiers240 ml
mozzarella (shredded)Produits laitiers113 g
fresh parmesan (grated)Produits laitiers57 g- Italian seasoningÉpices4 g
par portion
Nutrition
988kcal
- Glucides
- 85 g
- Protéines
- 44 g
- Lipides
- 53 g
ce que vous utiliserez
Ustensiles
Marmite
Passoire
Poêle
Fouet
pas à pas
Préparation
- Étape 1
Cook the penne
- Bring water to a boil and dissolve the chicken bouillon in it.
- Cook the penne until al dente, then drain.
- Étape 2
Sear the chicken
- Season the chicken breast with seasoning salt, cajun seasoning, smoked paprika, garlic powder, onion powder and black pepper.
- Sear in a hot pan until cooked through, then remove and dice.
- Étape 3
Make the roux
- In the same pan, melt the butter and add the minced garlic.
- Stir in the flour and cook to form a roux.
- Étape 4
Build the sauce
- Slowly pour in the heavy cream, chicken broth and half & half, stirring constantly.
- Simmer until the sauce thickens.
- Étape 5
Add the cheeses
- Season the sauce with the remaining spices.
- Add the mozzarella and parmesan and stir until melted.
- Étape 6
Combine and finish
- Toss the pasta and diced chicken into the sauce until fully coated.
- Finish with Italian seasoning, smoked paprika and fresh parmesan.