This is one of those plans that fills you soul with adoration and cheddar. It’s warm and velvety and messy and just so exceptionally delectable.
Indeed, on my “days off” when I cook for no particular reason with no respect to where the light in my lounge is, I make this. I made it yesterday for my parents in law while around for Christmas, and I’m making it for my own folks tomorrow.
The chicken is prepared with Cajun Seasoning. You can presumably discover something by Emeril Lagasse at the supermarket, however my adaptation is anything but difficult to make and uses every essential zest (not all that much). You presumably have all the flavors available as of now.
Contingent upon how much flavor you use, the chicken may look “darkened.” It’s feasible not consumed… just darkened. It tastes incredible.
While most eateries have a variant of Cajun Chicken Alfredo on their menu, they will in general enhancement it with tomatoes. Tomatoes are pretty, however I know many individuals who don’t care for tomatoes.
- 1 pound penne or other small pasta
- 2 cups broccoli florets
- 1 pound boneless, skinless chicken breast cutlets
- 2-3 tablespoons Cajun seasoning (see notes)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 2 cups heavy cream
- 2 cups (8 ounces) Wisconsin parmesan cheese, shredded
- Salt and pepper
How to Make It:
- Heat oven to 200°F. In large pot, bring 4 quarts salted water to boil.
- Add pasta and cook until al dente, about 9 minutes. Drain pasta, reserving cooking water. Set pasta aside.
- Return cooking water to boil. Add broccoli; boil until just tender and bright green, about 2 minutes. Plunge immediately into bowl of ice water. Drain and set aside.
- Meanwhile, sprinkle both sides of chicken generously with Cajun seasoning.
- In large skillet, heat oil until shimmering. Arrange chicken in single layer and sauté, flipping once, until temperature on internal thermometer reaches 155°F, about 5 minutes per side. Remove from skillet, cover with foil and transfer to oven to keep warm.
- Wipe skillet with paper towel and return to stove. Over medium-high heat, melt butter and heat until foaming. Stir in garlic; sauté until fragrant, about 30 seconds.
- Whisk in wine; bring to simmer. Simmer until sauce has reduced by half, about 2 minutes.
- Whisk in cream; simmer until slightly thickened, about 2 minutes. Fold in parmesan cheese. Season with salt and pepper.
- Add reserved pasta to skillet and toss gently to coat. Arrange broccoli over pasta; top with chicken and garnish with additional parmesan cheese. Serve immediately.
To make your own Cajun Seasoning: Combine 1 tablespoon garlic powder, 1 tablespoon Italian seasoning, 1 tablespoon paprika, 1 tablespoon salt, 1/2 tablespoon black pepper, 1/2 tablespoon cayenne pepper, 1/2 tablespoon dried thyme and 1/2 tablespoon onion powder.
To get a head start: The pasta can be cooked in advance, refrigerated and refreshed in hot water just before serving. The broccoli can be blanched and shocked in ice water in advance; simply store in refrigerator in cold water. The Cajun seasoning can be made anytime.