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One-Pot Brown Butter Cajun Chicken Alfredo
Hoofdgerecht

One-Pot Brown Butter Cajun Chicken Alfredo

45 minVoor 4Nutri-Score C€€
van @recipeincaption27 imports0 keer gekookt
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wat u nodig heeft

Ingrediënten

4 personen
  • chicken breasts (patted dry)Vlees2 stukken
  • Cajun seasoning (4 tsp)Kruiden en specerijen4 stukken
  • paprika (2 tsp)Kruiden en specerijen2 stukken
  • garlic powder (2 tsp)Kruiden en specerijen2 stukken
  • black pepper (1 tsp, ground)Kruiden en specerijen1 stuk
  • Italian seasoning (1 tsp)Kruiden en specerijen1 stuk
  • olive oilVoorraadkast15 ml
  • butter (divided)Zuivel70 g
  • fettuccineGranen250 g
  • milk (2% milk)Zuivel480 ml
  • chicken stockVoorraadkast360 ml
  • garlic (large cloves, thinly sliced)Groente en fruit6 stukken
  • heavy creamZuivel120 ml
  • Parmesan (freshly grated)Zuivel90 g
  • fresh parsley (chopped (optional))Groente en fruit6 g
  • lemon (for garnish (optional))Groente en fruit1 stuk

per portie

Voedingswaarden

628kcal

Koolhydraten
51 g
Eiwitten
33 g
Vetten
33 g
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wat u gebruikt

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  • Hapjespan
  • Keukentang
  • Keukenthermometer

stap voor stap

Bereiding

  1. Season the chicken

    • Pat the chicken breasts dry with paper towels.
    • Coat both sides evenly with the Cajun seasoning, paprika, garlic powder, black pepper and Italian seasoning.
    Stap 1

  2. Sear the chicken

    • Heat a deep skillet over medium-high heat and add the olive oil and a tablespoon of the butter.
    • Once hot, sear the chicken for 4-5 minutes per side until golden brown and cooked through to 74 °C internally.
    • Remove the chicken from the pan and let it rest.
    Stap 2

  3. Brown the butter

    • Melt the remaining butter in the same pan over medium heat, stirring often, until golden brown and nutty.
    • Do not walk away, it browns quickly.
    Stap 3

  4. Sauté the garlic

    • Add the thinly sliced garlic to the brown butter and sauté until fragrant.
    Stap 4

  5. Cook the pasta in the sauce

    • Pour in the milk and chicken stock, stir to combine and bring to a gentle simmer.
    • Add the fettuccine and cook, stirring occasionally so it doesn't stick, adding a splash more broth or milk if the liquid reduces too fast.
    • Do not drain anything.
    Stap 5

  6. Make it creamy

    • Reduce the heat to medium-low once the pasta is al dente.
    • Stir in the heavy cream and grated Parmesan until everything melts into a rich, velvety sauce.
    Stap 6

  7. Add the chicken back

    • Slice the rested chicken and return it to the pan.
    • Let it soak up the creamy Cajun sauce.
    Stap 7

  8. Serve

    • Top with chopped parsley, extra Parmesan and a squeeze of lemon juice.
    Stap 8
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