Busy, cold nights are warming when dinner is From Scratch Cajun Chicken Alfredo Sauce, simple and delicious.
From Scratch Cajun Chicken Alfredo Sauce Video
HOW DO YOU PROPERLY COOK PASTA?
Pasta needs room to cook in boiling hot water. Water level should be determined by the amount of pasta you are cooking. Your pasta noodles should be covered with the water the entire time of boil.
Before you add your fettuccine noodles add salt to your water when it comes to a boil.
A good quality salt will enhance the flavor of the From Scratch Cajun Chicken Alfredo Sauce recipe. Only add a pinch of salt to a small pot of water or two pinches for a large pot of pasta water.
As your pasta is cooking remember to gently move noodles around to prevent sticking to pot or together.
Cooking times will vary depending on your type of pasta, check with the package to determine cook time.
Your pasta noodles should be tender and not soggy. If cooking your pasta in an oven after boiling you want to be a bit firmer.
Always save a bit of the pasta water after you drain pasta noodles to add to cheese sauce.
Adding pasta water to fettuccine Alfredo sauce will not only lighten the sauce but enhance the flavoring.
When you drain your pasta noodles you do not need to rinse with water unless you are using in a cold salad such as pasta salad.
HOW TO STORE PASTA LONG TERM?
Pasta comes in many shapes and sizes, and I love trying all it in varies recipes. Most pasta that are bought are dry but, I have bought some fresh. Fresh pasta will not take long to cook; but dry pasta will take a bit longer to cook.
I cook with dry pasta a lot because it is affordable and easy to store.
Store dry pasta after buying from the grocery store in a cool, dry place for up to a year. Fresh pasta will need to be refrigerated or can be frozen.
Refrigerate From Scratch Cajun Chicken Alfredo Sauce Recipe for up to four days or freeze up to six months.
Is From Scratch Cajun Chicken Alfredo Sauce Good for You?
Buying the best quality chicken is not only taste great but, healthier. Also, there are many types of fettuccine noodles on the market that you can buy to make this dish even healthier.
When buy chicken you want it to be pasture raised, Non-GMO, without hormones and antibiotics.
Buying Pasta you do not want to have any corn, soy or any ingredient that you cannot pronounce or never heard of! Organic and Non-GMO is best when buying pasta.
A better option is making the pasta yourself.
Just remember when buying pasta red the ingredients. This recipe can be made with chickpea pasta, gluten free or flour pasta.
Finally, but high quality Parmesan cheese that is available will not only make this recipe tasty but, it is much healthier. I save money on grated the cheese myself and it eliminates anything extra that is not healthy in my recipe.
Cellulose is a by-product from cotton and it prevents caking; often found in many prepackage shredded cheese such as Parmesan and it is not a great ingredient. Digesting cellulose can cause inflammation in the gut and digestive issues, I rather avoid and safe money by shredded myself.
From Scratch Cajun Chicken Alfredo Sauce Recipe
There is nothing like a delicious, healthy pasta dish on a cold night. This From Scratch Cajun Chicken Alfredo Sauce Recipe is easy and warming to prepare for dinner alongside a green salad.
- One -Two ponds of Chicken Tenderloins cut into strips or chucks
- 1 pound or Sixteen ounces of Fettuccine Noodles
- Olive Oil
- 8 tablespoons of unsalted grass fed butter
- 4 cloves of chopped garlic
- 2 cups of half and half
- 1 1/2 cups of shredded Parmesan cheese (save rid for a flavor bomb)
- 1 teaspoon of sea salt (pinch of salted for your boiling pasta water and to season chicken)
- 1/2 teaspoon of fresh ground pepper ( a bit more to season chicken)
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of paprika
- Half teaspoon of cayenne powder
- 1/8 of red pepper flakes
- Splash of white wine
- Lemon Wedges
- 1 tablespoon of fresh parsley
1.) First, take your chicken breast and lightly season with salt and pepper. Next, take your salt, pepper, onion powder, garlic powder, paprika, cayenne and red pepper flakes and mix together in a bowl. Season your chicken with the mixture and set aside.
2.) Second, Fill a pot with salted water and bring to a boil on your stove. While water is coming to a boil warm your cast iron skillet and melt a bit of butter about a tablespoon. Add chicken to skillet and cook completely; set aside.
3.) Thirdly, cook fettuccine according to the package directions. Drain thoroughly and save a bit of pasta water to thin your Alfredo sauce if needed.
Drizzle a good quality olive oil on fettuccine noddles to prevent sticking.
4.) Fourth, in a sauce pan melt remaining butter and add garlic. Saute garlic until softened and you can smell. Whisk in Half and Half and remaining spices over low heat. Cook sauce for ten minutes or until thick but, remember to whisk often to prevent burning.
5.) Fifth, add shredded Parmesan cheese, splash of white wine and melt. Once cheese is melted add Cajun Alfredo sauce to noodles sauté for a couple of minutes. If sauce becomes too thick add a bit of pasta water to thin out and for extra flavor.
6.) Six, serve fettuccine alfredo along with chicken, and top with squeezed lemon wedges and fresh parsley. Do not forget a fresh green salad.
This From Scratch Cajun Chicken Alfredo Sauce will last in the fridge for up to four days.
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