Main
Cajun Chicken Parmesan Alfredo
45 minServes 4Nutri-Score D€€
D
45 min
45 minCajun Chicken Parmesan Alfredo
what you need
Ingredients
penne pastaGrains400 g
chicken bouillon (for the pasta water)Pantry15 g
chicken breast (seared then diced)Meat600 g
seasoning saltSpices5 g- cajun seasoningSpices10 g
- smoked paprikaSpices4 g
garlic powderSpices4 g- onion powderSpices4 g
black pepper (ground)Spices2 g
butterDairy56 g
garlic (minced)Produce4 pieces
flourPantry15 g
heavy creamDairy480 ml- chicken brothPantry240 ml
- half & halfDairy240 ml
mozzarella (shredded)Dairy113 g
fresh parmesan (grated)Dairy57 g- Italian seasoningSpices4 g
per serving
Nutrition
988kcal
- Carbs
- 85 g
- Proteins
- 44 g
- Fat
- 53 g
what you’ll use
Tools
Stockpot
Colander
Frying pan
Whisk
step by step
Method
- Step 1
Cook the penne
- Bring water to a boil and dissolve the chicken bouillon in it.
- Cook the penne until al dente, then drain.
- Step 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.
- Step 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.
- Step 4
Build the sauce
- Slowly pour in the heavy cream, chicken broth and half & half, stirring constantly.
- Simmer until the sauce thickens.
- Step 5
Add the cheeses
- Season the sauce with the remaining spices.
- Add the mozzarella and parmesan and stir until melted.
- Step 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.