Italian food seems to speak right to my family’s soul. Probably because the hubs is (almost) a full blooded Italian, and through him, my boys are pretty close. We make it a point to talk to them about their heritage since it’s something we’re proud of, and we also make it a point to teach them how to make the same authentic dishes their Nonna & Nonno made for their Dad growing up so that they too can keep the tradition going for their kids.
And while this heart-warming, pasta in white sauce dish, the Italian equivalent of buttered noodles has always been a comfort food for my family, occassionally my American sticks it’s nose in. And that’s how we get these glorious hybrid dishes, like a Cajun version of pasta Alfredo with chicken.
Your favorite pasta, rich, creamy alfredo sauce, chunks of white chicken, with Cajun spice mixed right in. Chicken Alfredo gets a facelift with our new twist, and it’s now even easier in this quick and easy one pot meal version. Betcha didn’t think a meal made almost entirely of noodles and sauce could get any easier, I know I didn’t, but prepare to be ‘wowed’ and won over to the one pot wonder cause.
- 2 tbsp. olive oil
- 1 lb boneless skinless chicken breast, cut into bite size chunks
- 3 tsp Cajun seasoning
- 6 garlic cloves, minced
- 1 1/2 cups chicken broth
- 1 cup milk
- 8 oz. dried fettuccini pasta, broken in half
- 1/3 cup grated Parmesan cheese
- salt & pepper, to taste
- Add the oil to a dutch oven, or other large pot. Heat over medium heat for a minute or two, when the oil is hot add the chicken and the Cajun seasoning. Cook for 5 minutes, stirring occasionally, then add in the garlic and stirring often, so it doesn't burn and turn bitter, continue cooking for another minute.
- Stir in the milk and broth, scraping up and browned bits or spices stuck to the bottom of the pan. Add the pasta to the pot, stirring as you do so it doesn't clump and stick together. Cover and bring to a rapid, rolling boil, continuing to stir the mixture occasionally.
- Reduce the heat to medium-low and let the pasta simmer, covered, for 9-11 minutes, stirring every 2-3 minutes to prevent sticking. Cook until the time's up, or until there's only 1/2 inch of liquid left in the bottom of the pot.
- Remove the pot from heat and stir in the cheese until melted and evenly incorporated. Season with salt & pepper, and serve immediately.
- This version is more on the mild-side spice-wise. If you'd like more of a kick, add extra Cajun seasoning, to taste, as desired.