Spicy Cajun Chicken Alfredo
Ingredients
Serves 4
Chicken
4 chicken breasts
2 tsp. paprika
2 tsp. onion powder
2 tsp. garlic powder
2 tsp. thyme
2 tsp. oregano
2 tsp. cayenne pepper
2 tsp. garlic powder
1-1 1/2 cups Panko Bread Crumbs
Salt & Pepper
2 tbsp olive oil
Pasta
500g of your favourite noodle—long is preferred. We used a red chili tagliatelle
4 cloves of garlic, diced finely
1 tbsp olive oil
2 tbsp unsalted butter
3 tbsp all purpose flour
2 1/2 cups of milk (your choice, but I used Almond)
1/4 cup half & half cream
1 tbsp Cajun seasoning
1 chicken bullion cube
1/2 tbsp Sriracha seasoning (regular sriracha will work, too)
1/4 cup freshly grated parmesan cheese
Instructions
Chicken
On a plate, mix breadcrumbs with seasonings
If your chicken breasts are more than 1 inch thick, butterfly cut them and tenderize until about 1/2 inch thick
Pre-heat frying pan on medium-high heat
Now, coat your chicken in the breading mixture by placing the chicken breast directly on top of the plate of seasonings. Push down on each side to ensure the breading sticks
Now, add your olive oil to the frying pan. Make sure the bottom of the pan is covered so that the chicken doesn’t stick
Once oil is warm, place chicken in the pan
Sear chicken on each side for 4-5 minutes. Total time shouldn’t take longer than 8-10 minutes. I try to only flip once to keep the chicken juicy. I usually flip the chicken when the edges start turning golden brown. If the breasts are 1/2 inch thick, you really won’t need to worry about undercooking them.
Set aside to let cool for 2-5 minutes, then cut into strips
Pasta
In a large pot, boil water and cook your pasta until al dente. Strain & set aside, but make sure to keep 1/2 cup of your pasta water!
In a large saucepan on medium heat, add your olive oil and your diced garlic. Cook for about 5 minutes until golden and fragrant
Add in your unsalted butter and let melt. ~30 seconds after the butter is fully melted, whisk in your flour 1 tbsp at a time. Whisk until it is a paste
From there, slowly whisk in your milk. Stir until the mixture is warmed through and evenly mixed
Turn the burner to low and mix in your chicken bullion cube, half & half cream and all of your spices (salt, pepper, Cajun seasoning, sriracha)
Once your mixture is boiling, add in your parmesan cheese. Stir until combined
Finally, turn off the heat and place your noodles directly into your sauce. Stir until each noodle is beautifully coated. Let it sit in the sauce for about ~3 minutes on warm the burner
To plate
Add your pasta to your bowl and top with your chicken slices
(Optional) garnish with parmesan cheese and parsley!