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Sunday 25 October 2026 01:38:43 GMT
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#tiktokfood #asmr #Recipe Spicy Cajun Chicken Alfredo 🌶️ For one 16 oz box of fettuccine | Serves 4–5 Ingredients Chicken * 1½ lb chicken breasts, sliced into thin cutlets * 1 tbsp smoked paprika * 1½ tsp garlic powder * ¾ tsp dried oregano * ¾ tsp kosher salt * ½ tsp black pepper * ½–¾ tsp cayenne pepper * 1½ tbsp olive oil Pasta and sauce * 1 box (16 oz) fettuccine * 3 tbsp unsalted butter * 8 garlic cloves, minced * ¾ tsp crushed red pepper flakes * 1½ tbsp tomato paste * 2 cups heavy cream * 1½ cups freshly grated Parmesan, plus more for serving * 1½ cups reserved pasta water, used as needed * 2 tsp fresh lemon juice * Chopped parsley, for serving Method 1. Cook the pasta. Boil fettuccine in salted water until just al dente. Reserve 1½ cups pasta water before draining. 2. Season the chicken. Pat dry, then coat evenly with smoked paprika, garlic powder, oregano, salt, black pepper, and cayenne. 3. Sear. Heat olive oil in a 12-inch skillet over medium-high heat. Cook chicken in batches for about 3–5 minutes per side, until the center reaches 165°F. Transfer to a plate, rest, then slice. 4. Build the sauce. Reduce heat to medium-low. Wipe out any burned spice residue. Add butter, garlic, and red pepper flakes; stir for 30 seconds. Add tomato paste and cook for 1 minute. 5. Add cream. Stir in heavy cream and ½ cup pasta water, scraping up the browned bits. Gently simmer for 2–3 minutes. 6. Add cheese. Reduce heat to low. Gradually stir in Parmesan until smooth, avoiding a boil. 7. Toss. Add fettuccine, loosening with small splashes of pasta water as needed. Use the pasta pot if the skillet is crowded. Turn off the heat, stir in lemon juice, and taste before adding more salt. 8. Serve. Top with sliced chicken and its resting juices. Finish with parsley and extra Parmesan.
#tiktokfood #asmr #Recipe Spicy Cajun Chicken Alfredo 🌶️ For one 16 oz box of fettuccine | Serves 4–5 Ingredients Chicken * 1½ lb chicken breasts, sliced into thin cutlets * 1 tbsp smoked paprika * 1½ tsp garlic powder * ¾ tsp dried oregano * ¾ tsp kosher salt * ½ tsp black pepper * ½–¾ tsp cayenne pepper * 1½ tbsp olive oil Pasta and sauce * 1 box (16 oz) fettuccine * 3 tbsp unsalted butter * 8 garlic cloves, minced * ¾ tsp crushed red pepper flakes * 1½ tbsp tomato paste * 2 cups heavy cream * 1½ cups freshly grated Parmesan, plus more for serving * 1½ cups reserved pasta water, used as needed * 2 tsp fresh lemon juice * Chopped parsley, for serving Method 1. Cook the pasta. Boil fettuccine in salted water until just al dente. Reserve 1½ cups pasta water before draining. 2. Season the chicken. Pat dry, then coat evenly with smoked paprika, garlic powder, oregano, salt, black pepper, and cayenne. 3. Sear. Heat olive oil in a 12-inch skillet over medium-high heat. Cook chicken in batches for about 3–5 minutes per side, until the center reaches 165°F. Transfer to a plate, rest, then slice. 4. Build the sauce. Reduce heat to medium-low. Wipe out any burned spice residue. Add butter, garlic, and red pepper flakes; stir for 30 seconds. Add tomato paste and cook for 1 minute. 5. Add cream. Stir in heavy cream and ½ cup pasta water, scraping up the browned bits. Gently simmer for 2–3 minutes. 6. Add cheese. Reduce heat to low. Gradually stir in Parmesan until smooth, avoiding a boil. 7. Toss. Add fettuccine, loosening with small splashes of pasta water as needed. Use the pasta pot if the skillet is crowded. Turn off the heat, stir in lemon juice, and taste before adding more salt. 8. Serve. Top with sliced chicken and its resting juices. Finish with parsley and extra Parmesan.
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