Cajun Garlic Parmesan Alfredo

Updated at: Fri, 05 Jan 2024 09:09:11 GMT

Step 1

1. Preheat the oven to 190°C 170°C fan/375°F/Gas 5).

Step 2

2. Put the chicken breasts into a large baking dish with the oil and 1tbs of Cajun seasoning, stir to coat, bake in the oven for 25 minutes Or Airfryer for 15-20 minutes @ 200

Step 3

3. Meanwhile, heat the butter in a large saucepan for 5 minutes until softened add garlic and fry for a further 2 minutes

Step 4

4. In a bowl or jug, whisk together the milk and cream cheese, then add to the pan along with the chicken stock. Simmer aggressively for 15 minutes, string regularly, until reduced by half. If the milk starts to bubble over, reduce the heat so that it doesn't catch on the bottom.

Step 5

5. Bring a large saucepan of salted water to the boil and cook the linguine until very al dente (around 8 minutes), then drain, reserving the pasta water. Rinse the pasta under cold water until completely cooled, then fill the pan with cold water and place the pasta back in the saucepan.

Step 6

6. Once the sauce has reduced and is a nice, thick, creamy consistency, stir in the remaining Cajun seasoning and remove from the heat. Add the Parmesan, dried parsley and plenty of black pepper, then stir to combine.

Step 7

7. Transfer a small amount of the sauce to sauce pots for pouring over, then drain the pasta and add it to the pan along with a ladle of the pasta water, toss to combine adding more pasta water if needed

Step 8

8. Divide the pasta into airtight containers. Slice the chicken and add to the pasta. Store in the fridge for up to 4 days.

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