Cajun garlic parmesan alfredo
This lighter, higher-protein twist on a classic Alfredo is one of Kirkland's most popular recipes. He said: "The double cream-based sauce is swapped out for one made with semi-skimmed milk and light cream cheese, and the addition of Cajun spices creates a delicious garlicky, herby, and cheesy pasta sauce that takes this dish to the next level."
Serves four
Ingredients
4 small chicken breasts (450–500g (15-18 ounces))
1 tablespoon extra virgin olive oil
2 tablespoons Cajun seasoning, or more to taste
20 grams (1 ½ tablespoons) unsalted butter
1 onion, chopped
3 cloves of garlic, peeled and finely chopped
300 milliliters (10 fluid ounces) semi-skimmed milk
3 tablespoons light cream cheese
200 milliliters (7 fluid ounces) hot chicken stock
300 grams (10 ounces) linguine, or similar pasta
75 grams (½ cup) Parmesan, grated
1 teaspoon dried parsley
freshly ground black pepper
fresh parsley, chopped, to garnish
Method
1. Preheat the oven to 190°C (170°C fan/375°F/Gas 5).
2. Put the chicken breasts into a large baking dish with the oil and one tablespoon of the Cajun seasoning. Stir to coat, then bake in the oven for 25 minutes. Alternatively, cook in an air fryer at 200°C for 15 to 20 minutes.
3. Meanwhile, heat the butter in a large saucepan over a medium heat and fry the onion for five minutes until softened, then add the garlic and fry for a further two minutes.
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, stirring regularly, until reduced by half. If the milk starts to bubble over, reduce the heat so that it doesn't catch on the bottom.
5. Bring a large saucepan of salted water to the boil and cook the linguine until very al dente (around eight 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.
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.
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 over a medium heat, adding more pasta water if needed.
8. Divide the pasta into airtight containers. Slice the chicken and add to the pasta, then garnish with fresh parsley. This will keep in the fridge for up to four days.
Nutrition per serving: 624 calories, 63.2 grams carbs, 50.9 grams protein, 20.4 grams fat
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