Takeout Theory45 min · Easy
Crispy Chicken Bao-Style Buns
Golden panko chicken tucked into warm steamed buns with quick-pickled cucumber and a little sriracha mayo. Frozen folded bao buns keep this takeout-style dinner practical at home.
Creamy Cajun Chicken Alfredo
Golden spiced chicken. Creamy Parmesan ribbons. Fettuccine in a silky garlic-Parmesan cream sauce topped with sliced Cajun-spiced chicken. A measured splash of pasta water loosens the sauce so it coats the ribbons without becoming heavy.
35 minApprox. time
EasyEffort
4 portionsMakes
Everything you need
Ingredients
Batch size
Choose a batch size above. Portion to your appetite.
Chicken and spices
Pasta and sauce
Milk and wheat; some fettuccine contains egg. Check labels.
Let’s cook
Make it tonight.
Prepare and boil
Bring a large pan of water to a boil and salt it. Slice thick chicken breasts horizontally into cutlets about 1 cm thick. Mix paprika, garlic powder, oregano, thyme, cayenne, 3/4 tsp salt and pepper; rub over both sides of the chicken. Cook fettuccine according to its packet until al dente, reserving 250 ml cooking water before draining.Brown the chicken
Meanwhile heat olive oil in a large frying pan over medium-high heat. Cook chicken for about 4–5 minutes per side, adjusting heat so the spices brown without burning, until the thickest part reaches 74°C / 165°F. Work in batches if needed. Transfer to a clean plate, rest 5 minutes, then slice.Make the sauce
Reduce the heat to medium-low. Melt butter in the same pan; add minced garlic and cook for 30 seconds. Pour in cream and gently simmer for 2 minutes, scraping up browned bits but leaving any burnt residue behind. Turn heat to low and stir in Parmesan until melted.Toss and finish
Add drained pasta and 100 ml reserved pasta water. Toss on low heat for 1–2 minutes until coated, adding more pasta water a little at a time if needed. Divide among four bowls, top with sliced chicken and any resting juices, and scatter over parsley. Serve immediately.
Make it yours.
Less heat
Omit the cayenne; keep the paprika and herbs for flavour.
Smooth sauce
Finely grate Parmesan from a block. Add it on low heat and avoid boiling the sauce.
Pasta swap
Use 320 g penne or rigatoni and follow its packet cooking time.
Leftovers
Refrigerate within 2 hours and use within 3 days. Reheat gently with a splash of water until the chicken reaches 74°C / 165°F.
Equipment
Large saucepan, colander, large frying pan, tongs, grater, knife, chopping boards and instant-read thermometer..
A note on the nutrition
The recipe, in pictures.
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