(To try) One-Pan Cajun Chicken Alfredo

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(To try) One-Pan Cajun Chicken Alfredo

2.0

6 boneless, skinless chicken thighs

3 tablespoons Cajun seasoning

Kosher salt & ground black pepper

1 tablespoon olive oil

1 tablespoon butter

1 medium onion, diced

2 bell peppers (any color), diced

4 garlic cloves, minced

1 tablespoon fresh oregano leaves

⅓ cup dry white wine

2 ½ cups low-sodium chicken broth, plus more as needed

1 ¼ cups heavy cream

10 oz uncooked fusilli (or other short pasta)

1 tablespoon hot sauce, plus more for serving

1 ½ cups grated Parmesan cheese, plus more for serving

3 tablespoons minced fresh flat-leaf parsley, plus more for serving

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Lay out the chicken thighs on a sheet pan or plate and seasoned both sides with 1 ½ tablespoons of the Cajun seasoning.
Heat the oil and butter in a large skillet, then add the chicken and cook until brown on both sides and cook through, about four minutes per side
Remove the chicken to a plate and let it rest.
Add the onion, bell peppers, garlic, oregano, the remaining one and a half tablespoons Cajun seasoning, and a pinch of salt and pepper…
And stir and cook the vegetables until they start to soften, about four minutes.
Pour in the wine…
Then cook for two minutes, scraping the bottom of the pan to glaze it.
Add the chicken broth, and then the cream. Stir to heat it up, then reduce the heat to low.
Add the pasta, and stir it all together.
Cover the pan and cook, stirring three or four times until the pasta is al dente, about 12 minutes. Splash in more broth if more liquid is needed to finish cooking the pasta.
Uncover the pan and stir the pasta, then add the juices from the plate of chicken and stir them in. Turn off the heat.
Slice the chicken thighs and strips.
Add the Parmesan and parsley to the pasta and stir to combine. Taste and injustice seasonings if needed.
Serve a bowls of the pasta, laid chicken pieces on top, and sprinkle on or Parmesan and parsley.

Course

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