Make the Alfredo Sauce: Follow the instructions above for making your own silky smooth homemade Alfredo sauce!.Once the oil is shiny, add the chicken, and cook for 6-7 minutes, flipping halfway through or until fully cooked. Meanwhile, heat olive oil in a large skillet. Sauté the Chicken Thighs: Sprinkle the cajun seasoning on both sides of the chicken that’s cut into bite-sized pieces.Cook the Pasta: Follow package instructions until al-dente.How To Make This Homemade Cajun Chicken Pasta It’s well worth the extra effort, in my opinion! That’s it! It only takes about 10 minutes to make your own homemade Alfredo sauce from start to finish. If you want some spice, add a few shakes of cayenne or red pepper flakes. Add 1/4 cup grated Parmesan cheese and 1/4 cup shredded sharp cheddar cheese to the milk mixture, and stir until combined and lump free.Simmer for about 2-3 minutes, then remove from heat. Stir continuously so the milk does not bubble out over the pan. Next, gradually pour in 2 cups of milk (whole preferred), whisking the entire time to prevent lumps, and bring the mixture to a simmer.If needed add more butter to prevent burning. Then, whisk in 2 tablespoons of all-purpose flour, and stir constantly for 1 minute to ensure it doesn’t burn.Just heat 2 tablespoons of unsalted butter in a medium saucepan over medium-high heat until melted and foamy.Even beginner home chefs can make this! It instantly takes my Cajun Chicken Pasta Bake recipe to the next level. Making your own Alfredo sauce from scratch may sound intimidating, but it couldn’t be simpler. PRO TIP: Make your own homemade Cajun seasoningby combining the following spices: 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon ground black pepper, 1/2 teaspoon onion powder, 1 teaspoon dried oregano, 1/4 teaspoon cayenne, and 1 teaspoon dried thyme. Fresh Parsley: For garnish, if desired.Keep in mind, though, that it’ll never be as good as my from-scratch version! Just opt for a high-quality brand like Rao’s if going this route. Alfredo Sauce: Make your own by following the steps below, or buy it off the shelf.Shredded Sharp Cheddar Cheese: Just half of a cup will make bind this baked pasta dish together and make it super creamy.Make your own by following the tip below, and make sure to double or even triple it so you always have some on-hand. Cajun Seasoning: You’ll need four teaspoons for this recipe.Extra Virgin Olive Oil: To keep the chicken pieces from sticking to the pan.I like boneless, skinless chicken thighs because they don’t dry out when baked and yield a ton of flavor, but you could also use chicken breasts, if you prefer. Chicken Thighs: You’ll need 1 pound in total for this recipe.But you can use whatever you prefer! Bowties, cavatappi, and elbows would also work beautifully, as well as whole wheat pasta. Penne Pasta: I chose this type of pasta because it’s easy to pick up with a fork, it’s sturdy, and the ridges help the Alfredo sauce adhere to the noodles.This is an easy weeknight dinner, but it would also make a delicious, simple Valentine’s Day dinner, especially when served with my favorite red wine sangria. Just sauté your chicken, boil your pasta, make a quick Alfredo sauce, then toss is all together in a baking dish and let you oven do the work. It’s a beautiful as it is delicious! Not to mention it’s a cinch to make. This recipe is loaded with penne pasta, cheddar cheese, parmesan cheese, and creamy Alfredo sauce, then topped with fresh chopped parsley. If you like blackened chicken and a bit of spice, you will definitely love this dish. This Cajun Chicken Pasta Bake recipe is creamy, decadent, and pairs perfectly with a side salad, some homemade focaccia bread, and a cup of soup. (Well, I should say if my metabolism worked at hyper speed.) I would eat it every night of the week, if I could.
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