CAJUN CHICKEN ALFREDO PASTA

A delicious one pot wonder, cajun chicken alfredo pasta #pasta #chicken #cooking #food #foodie #recipe #tasty #delicious #yummy #homemade

Hey up everybody, Betty’s back. Right, today I will be making Cajun chicken Alfredo pasta. A nice quick one pot wonder. My specialtity. So I’ll show you the ingredients and we’ll get cracking. So obviously Cajun seasoning. If you don’t have Cajun seasoning, you can make your own. And I’ve got a little seasoning mix for this is enough for a meal for four, which is 1 tbsp of paprika, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, half a teaspoon of oregano, half a teaspoon of dried thyme leaves, and a/4 to a half teaspoon of cayenne pepper, depending on how hot you would like it. But I’ve already got the uh the pre-bought um seasoning, Cajun seasoning. So, right, we have some olive oil or olive oil spray, whatever you want to use, salt and pepper, uh about a tablespoon of minced garlic. I’ve just grated two fresh garlic cloves into there. You need about 480 mls of chicken stock. You need about 240 mls of semi-kmmed milk. You want about 125 g of dried fetuccini or tagliotelli. This serves two, by the way. Um it was a recipe before, but I’ve just uh reduced it down a little bit to to make it for two people. Um, you will need 100 g of soft light cream cheese or cream cheese. That’s the full fat stuff. That’s what I had. 50 g of Parmesan um, grated and a handful of fresh parsley, finely chopped. That’s your lot. So, like I said, it’s a nice one pot wonder. Let’s get cracking. Right, as you can see, I’ve got my chicken breast out. You can either use cling film for this or parchment paper, which is what I’m using. Grab yourself a rolling pin and take your frustrations of the day out on this poor little chicken breast. I’ve had a particularly not a great morning to be honest. So, [Music] not too bad. I’m going a bit OTT, but you know. So, basically, you just want to flatten this out. and make it thinner. Can be a bit more aggressive than that if you want, but you get the idea. So, you bash both of those until they’re flattened out a little bit. I’ll come back in a second. You don’t want to hear me banging away. Uh, right. As you can see, I’ve probably been a bit overenthusiastic there, but they’ve flattened down. So what we’re going to do here is we’re going to season these up. So with a little bit of salt and pepper on here both sides. So little bit probably about not even half a teaspoon there. But then be generous with your Cajun, your Cajun seasoning because obviously that’s the main ingredient. So don’t be shy with this. I’m going to take the lid off just to do this. Actually, make sure it’s well coated. Right. So, let me get me tongs for this. So, I’m not using my fingers. So, we’re going to obviously smush this in a little bit. I might put a little bit more on there yet. I don’t know. Probably a bit more on that one. I think a bit more caging on there. Right. So, I’m going to do it this way and flip it over and then I’ll use my hands so I don’t have to uh wash them in between. And you just make sure that it’s well marinated in. So, again, repeat the process both sides. Little bit of salt. Little bit of pepp. And again, your Cajun seasoning. If you make your own, all the better. I did make some ages ago and uh but unfortunately I’ve used it up. So, we’ve had to buy some more. I could make some more quite easily. Making sure that’s nice and loose. Right. So, basically now we’re just going to massage this in and get ready for the next process, which will be to fry it off for a few minutes. If you want to leave it to rest for a little bit, you can do, but I don’t think it’s uh really necessary. So, that’s one done. You get the idea. Look, it’s uh just make sure it’s all nicely coated in that seasoning. Right. So, I’ll go wash my hands and we’ll crack on with the next step. I’ve got me pan on. About a tablespoon of olive oil there, or you could use fry light if you wanted to, but you’d have to be quite generous. Um, mediumigh heat. And we’re going to fry this chicken off now. So, into the pan it goes. That is one. And that is two. So, we’re going to fry those for I’ll just add those little bits in that are left in the bowl. Five or six minutes on each side. Don’t touch them. Just let them cook away. So, I’ll come back in 5 minutes. 6 minutes, sorry. And a nancond for use. So, that’s had it 6 minutes. So, I’m just going to wait. Let me get a hold of that handle cuz it’s quite hot. Flip that over. Couple of little bend bits there. So, we’ll just repeat the process on the other side. Okay. So, that has had its five six minutes on that side as well. So, as you can see, some of it stuck to the pan, but we’re going to delaze that. That’s all part of the goodness. So, we’re just going to remove that, remove the chicken, and we’re going to set that aside for later on. So, the next step is just quickly with a little bit of oil that’s left is throw in our minced garlic and just give it a swish about very quickly for about 30 seconds. Where’s me spoon? like so, just to infuse it into the oil. I’ve turned the heat right down now cuz all this is goodness that will go into the sauce. Right. So, I’m just going to add just a little splash of the stock. Like I said, just to delaze this and we’re going to work on this. just to get all that or as much of it off the bottom as you can. You’re going to have a few little bits like that at the bottom with the Cajun seasoning. [Applause] That’s not too bad. You don’t want to get the mega bend bits if you can, but you know. Right. So, it’s now in with the rest of the stock. That is going in. And also our milk is going in there. And we’re going to turn that back up. And we’re going to continue stirring this and get it. Sorry, excuse me. I got like a bit of a frog in me throat. We’re going to bring this up to the boil and then reduce the heat to put the uh pasta in. So, I’ll come back in a second when this is uh up to temp. Right. So, while that is warming up, I’m going to put in the fetuccini pasta. May as well just get it up and running. So again, I’ll come back in a second. Right. So that has now come up to a boil and I’ve just turned it right down and you’re going to let that simmer just gently bubble for about 15 minutes. Right. So as you can see that’s at its 15 minutes and I’ve just continually stirred it. So it’s just barely covering the fetuccini. So, I’m going to go in now with the 100 g of cream cheese. Slap. There we go. And our parmesan as well. So, and I’m going to continuously stir this until it’s all nicely mixed in. I may have to add some more liquid in. I don’t know yet. Maybe just a little splash of water. Just do it by eye. I think this is going to be fine to be honest. Just keep stirring it until it thickens up. Obviously, it’s going to clump a little bit there. cake. I think that’s going to be just about perfect. It has made that clump together a little bit. The sauce is lovely and creamy. So, it’s still on a very, very low flame. So, one second. Now, I chopped me um chicken up earlier on and rested it. There might be a few more resting juices, but I’m going to just if I can manage to just lay these on the top of here just to warm through again the bits of chicken. Doesn’t look the prettiest, but you know me, I don’t do pretty. So, that is that. Right, that’s all that in there. And we’re going to stick the lid on. 2 or 3 minutes just to let that chicken warm through. Sprinkle some parsley on. And then it’s done. Right. So, there you have it. That is my Cajun chicken alfredo pasta with with fetuccini in this case. So, right. It’s triple tea time. Right. So, I’ve got me weapon. I’m just going to try this straight out the pan cuz this is for tea later on. So, let’s just have a little dig. Just try this pasta. Just make sure it’s nicely cooked. It looks it. Oh, yeah. Oh, wow. That is a lovely, lovely creamy sauce with the parsley there. Banging. Right. So, let’s try it with a little bit of chicken as well. Let’s try and get the full monty. Let’s have a go. See what the chicken’s like. Cajun chicken. Obviously, it’s got that Cajun seasoning. It’s quite spicy. Really nice. Contrasting with the the silky um sauce with the fetuccini pasta and a nice bit of fresh herbage on the top of the parsley. That is a really, really nice quick and easy one pot wonder dish. What’s not to like? That’s a winner for me. So, if you liked it, please give it one of them. Um, thanks everybody for for all that you do for us, all your lovely comments, all your lovely recipe ideas. Just keep them all coming. And like I keep saying and I always say it, but if you haven’t subscribed already, please consider doing so because it really helps us. And just sometimes check that you are still subscribed because sometimes for some odd reason the YouTube sometimes uh just mysteriously knocks you off and you’re not subscribed and you wonder why you aren’t getting any notifications. But there it is. We’re going to have that for our toy. It’s dinner time now. So I’m not going to eat any more of that. So, I will catch you guys on the next one. Take care everybody. Bye. [Music]