Cajun Garlic-Parmesan Alfredo

Creamy, delicious and garlicky - this Alfredo is next level! Served with a spicy, baked Cajun chicken breast to provide a high protein, comforting meal.

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Cook: 30 mins

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Preheat oven to 190°C/ 365°F.
Place chicken breasts in a large baking dish, drizzle with olive oil and add cajun seasoning, coat chicken breast all over, then bake for 25 mins.
Heat unsalted butter in a large pan, then add onion - fry for 5 mins or until soft, then add garlic and sauté for 1 min. Add boiling chicken stock and semi skimmed milk, stir to combine, then bring pan to a simmer and reduce sauce for 10-15 mins, stirring regularly. If the milk starts to bubble aggressively, then reduce heat to avoid burning milk.
Bring a large saucepan of lightly salted to water to boil and add spaghetti. Cook until al dente. When draining, reserve some pasta water to add to dish before serving.
Once sauce has reduced, add cajun seasoning, parmesan, light cream cheese and single cream. Add pasta water to loosen the sauce if it needs it. At this point, reserve a few tbsp of Alfredo sauce to top chicken later on, then add finely chopped parsley and toss in cooked spaghetti, with some pasta water, to combine.
Remove and thinly slice cooked chicken breasts. Serve pasta immediately with cajun chicken breast, top with a drizzle of Alfredo sauce and some more grated parmesan.

Nutritional Info

Per serving:

Cals – 729
Carbs – 49g
Protein – 56g
Fat – 29g

Ingredients

Serves 3

  • 3 chicken breasts.
  • Tbsp of extra virgin olive oil.
  • Tbsp of cajun seasoning.
  • 20g of unsalted butter.
  • 1 onion - finely chopped.
  • 3 cloves of garlic.
  • 250ml of boiling chicken stock.
  • 400ml of semi-skimmed milk.
  • Tbsp of cajun seasoning.
  • 50g of Parmesan - grated.
  • 2 tbsp of light cream cheese.
  • Black pepper, to taste.
  • 50ml of single cream.
  • Parsley - finely chopped.
  • 300g of spaghetti.

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