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Spaghetti, Cajun Cream Sauce & Chicken Thighs


Presented By Giavonna Cardinale


Boneless skinless chicken thighs

Thin spaghetti noodles

Heavy whipping cream

stick of butter

Grated Parmesan (for chicken)

Shredded Parmesan (for cream sauce)

6 roasted garlic cloves smashed (I used pre-roasted garlic)

Olive oil

Cajun seasoning

Garlic powder

Italian seasoning

Onion powder

Cracked pepper

Sea salt

Cracked red pepper


Preheat oven to 425

Season chicken with garlic & herbs, Cajun seasoning, salt & pepper. Cover with foil. Cook for 25 mins pull out & sprinkle/coat chicken with grated Parmesan just the top (I didn’t do the bottom) but you can. Stick back in oven for another 15-20 mins. Uncovered.


Boil spaghetti till al dente, take off burner & leave in water. Do not strain.


Heat butter, roasted garlic & a tablespoon of olive oil in pan at medium heat and pour heavy cream into pan, once warm put 1/4 of a cup of shredded Parmesan to thicken sauce, this sauce should be thinner than an Alfredo sauce. Stir in a few tablespoons of Cajun seasoning to your liking. Take sauce of burner.


Using a pasta ladle transfer noodles into sauce & stir your pasta into cream sauce. Put more noddles if you like a more dry noodle and less saucy as I do.


Take chicken out, cut up into strips and sprinkle a few red pepper flakes & parsley onto your chicken & pasta & you’re set

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