For the eaters: Cajun chicken with a one-pot fettuccini alfredo

As I’ve mentioned, I’ve been finding joy (or I guess maybe stability and comfort) in cooking lately. Because it feels like the only exciting thing going on in my life right now, it’s sort of flooded my instagram feed. I never really expected it to become a foodstagram account, but at this point I’m ok with that. However, in sharing so many food pictures, I’ve had some friends reach out and ask when or if I’m going to share any of my recipes.

I tried thinking of what could be a good venue for this, but in everything I considered, honestly, my blog is simply the best place. If you’re wondering why I was hesitant about using my blog… I don’t mind recipe blogs, I find them useful myself. But I don’t just go through and read them like I do other blogs. Actually, I usually skip the whole blog part and go straight to the recipe.

One of my favorite podcasts is The Sporkful, and it’s tagline is “It’s not for foodies, it’s for eaters.” Cooking is one of my passions, and I’ve really enjoyed getting into food studies. So I want to find a balance of sharing these passions without feeling like I’m turning this into just another recipe blog. But of course, recipes will be a part of that. Honestly, though, some of you will really laugh when you see just how simple my recipes are. Also, I don’t measure, I just kind of go on instinct. So that creates another challenge when I attempt to put a recipe to paper.

The recipe I’m sharing now, is honestly one of my easiest. It’s a go-to: chicken on top of a grain/carb. Because my moods and stomach tolerance can change quickly, it’s also a nice one because I can use frozen chicken. No thawing, no planning ahead of time. All I need is 45 minutes and spices. No joke, this is how I cook chicken 90% of the time.



Cajun Chicken with One-Pot Alfredo

An easy no-hassle meal

Cajun Chicken

  • 2 chicken breasts (frozen)
  • Cajun seasoning
  • salt to taste

One-Pot Alfredo

  • 3 tbps butter
  • 4 1/2 tbsp flour (enough to make a roux)
  • 2/3-1 cup milk ((I use almond))
  • 2 cups broth ((chicken or vegetable))
  • 1/2 – 3/4 cup grated parmesan
  • 1 tsp garlic ((or more!))
  • red pepper flakes ((optional))
  • 2-4 servings pasta of your choice
  1. Preheat oven to 375 degrees F. In a greased or foil-lined pan, place your chicken breasts. Give a quick spray with cooking spray, then as heavily as you like it, cover the chicken with Cajun seasoning. (If you don’t have Cajun, chili pepper, cumin, paprika, garlic, and cayenne work, too.) Bake for 45 minutes.

  2. In a large pot, melt butter over medium heat. Add flour and whisk to make a roux. You want a light roux, so only 3-4 minutes. Until it’s a light beige and has really formed together.

  3. Whisk in the milk slowly. Once it is combined, whisk in the broth. Once that is combined, stir in the parmesan and garlic (and any salt, pepper, or red pepper flakes). It’ll be runny, but make sure it’s all combined well. Add more cheese if needed.

  4. Bring to a boil, then add pasta. If using something long like a fettuccini, you’ll have to stir and readjust to make sure all pasta gets in the sauce. Let it boil on medium for a minute or so, stirring occasionally to make sure the pasta does not stick to the pan. Cover with a lid, and reduce heat. Let it cook for about 15 minutes or until all pasta has cooked and sauce has thickened.

  5. If chicken finishes before the pasta, cover loosely and let sit. This will actually make it easier to slice later. Once pasta is plated (you can garnish with parsley), slice the chicken and top on the pasta. Depending on appetite, it can make 2-4 servings. (For four, divide the breasts up between the plates.)

Let me know if you try it and how it turned out! Also, if you change up the style of chicken, let me know as that’s my current experiment.