Cajun Chicken Alfredo
Ingredients
The pasta
-
1
package (8-ounce)
linguine pasta
The chicken
-
2
breasts
chicken
-
to taste
salt
-
1
tablespoon
Creole seasoning
The sauce
-
1
tablespoon
cooking oil
-
2
tablespoons
butter
-
2
teaspoons
garlic, minced
-
2
teaspoons
fresh thyme
-
1
tablespoon
Creole seasoning (salt-free)
-
½
cup
heavy cream
-
2
cups
milk
-
2
ounces
cream cheese
-
½
cup
Parmesan cheese, freshly grated
-
1 ½
cups
chicken stock
-
to taste
salt and pepper
-
for garnish
parsley
Instructions
- Cook the pasta according to package instructions, reserving a cup of pasta water.
- Season the chicken with salt and rub both sides with Creole seasoning.
- Heat oil in a large pot over medium-high heat and brown the chicken for about 4-5 minutes on each side until cooked through.
- Remove the chicken from the pan and keep warm.
- In the same pan, melt butter and add garlic, thyme, and Creole seasoning, stirring until fragrant.
- Reduce heat and whisk in heavy cream, milk, and cream cheese until the mixture thickens.
- Stir in Parmesan cheese and chicken stock, cooking for 5-6 minutes until thickened.
- Season the sauce with salt, pepper, and extra Creole seasoning, then add drained pasta and mix well.
- Let the dish rest for 5-7 minutes before serving, allowing the pasta to soak up the sauce.
- Serve the pasta topped with sliced Cajun chicken.
Nutrition Facts (estimated)
Servings
4
Calories
515
Total fat
30g
Total carbohydrates
21g
Total protein
42g
Sodium
881mg
Cholesterol
138mg
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