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One-Pot Brown Butter Cajun Chicken Alfredo
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One-Pot Brown Butter Cajun Chicken Alfredo

45 minServes 4Nutri-Score C€€
from @recipeincaption27 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken breasts (patted dry)Meat2 pieces
  • Cajun seasoning (4 tsp)Spices4 pieces
  • paprika (2 tsp)Spices2 pieces
  • garlic powder (2 tsp)Spices2 pieces
  • black pepper (1 tsp, ground)Spices1 piece
  • Italian seasoning (1 tsp)Spices1 piece
  • olive oilPantry15 ml
  • butter (divided)Dairy70 g
  • fettuccineGrains250 g
  • milk (2% milk)Dairy480 ml
  • chicken stockPantry360 ml
  • garlic (large cloves, thinly sliced)Produce6 pieces
  • heavy creamDairy120 ml
  • Parmesan (freshly grated)Dairy90 g
  • fresh parsley (chopped (optional))Produce6 g
  • lemon (for garnish (optional))Produce1 piece

per serving

Nutrition

628kcal

Carbs
51 g
Proteins
33 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Sauté pan
  • Tongs
  • Kitchen thermometer

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 3

  4. Sauté the garlic

    • Add the thinly sliced garlic to the brown butter and sauté until fragrant.
    Step 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.
    Step 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.
    Step 6

  7. Add the chicken back

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

  8. Serve

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