[30 - 33] [Music] what's up guys welcome back today we're
[33 - 34] what's up guys welcome back today we're back in the kitchen with another quick
[34 - 37] and easy recipe i'll be showing you how
[37 - 39] to make this delicious cajun chicken
[39 - 42] alfredo pasta bake but before we do that
[42 - 43] please take a quick second to subscribe
[43 - 45] to the channel make sure to hit that
[45 - 47] bell to enable notifications as well all
[47 - 48] right guys meet me in the kitchen let's
[48 - 50] make it happen we're get started by
[50 - 51] dicing up this shallot if you don't have
[51 - 53] a shallot you can use a small yellow
[55 - 57] onion just dice it up into bite size pieces
[57 - 58] just dice it up into bite size pieces like you see me do right here
[58 - 61] as always guys the specific measurements
[61 - 62] and ingredients can be found in the
[62 - 64] description box below so don't forget to
[64 - 66] check that out this beautiful dal straw
[66 - 67] on cleaver is making easy work of this
[68 - 69] shallot again if you don't have a
[69 - 71] shallot you can use an onion
[71 - 72] we're just going to dice this up give it
[72 - 75] a nice rough chop set it aside
[78 - 79] and now we're going to move on to one of
[79 - 81] the stars of the show this here is
[81 - 83] andouille sausage it's very common in
[83 - 85] cajun and creole recipes
[85 - 87] absolutely packed with flavor a little
[87 - 89] smoky got a little bit of heat it's
[89 - 91] gonna pair beautifully with this alfredo
[93 - 94] sauce we're gonna use about eight ounces of
[94 - 96] we're gonna use about eight ounces of this sausage and if you don't eat pork
[96 - 100] you can find it in turkey and beef
[100 - 101] now we're going to chop this up into
[101 - 103] bite-sized pieces
[103 - 104] and just set that aside until we need it
[104 - 108] here in just a few minutes
[109 - 109] next up is our chicken breast we're
[109 - 111] using one pound of boneless skinless
[111 - 112] chicken breast we're going to season it
[112 - 114] with my all-purpose seasoning which is
[114 - 116] the perfect blend of salt pepper garlic
[116 - 117] and onion powder if you haven't tried
[117 - 119] this yet you can grab it via the link in
[119 - 121] my description box there's a discount
[121 - 123] code there for you as well
[124 - 125] season it generously on both sides we're
[125 - 127] going down with a little tony's creole
[127 - 129] seasoning as well
[129 - 131] flip it over and show the other side the
[131 - 135] same love and affection
[136 - 136] if you don't have my all-purpose
[136 - 137] seasoning you can just use salt pepper
[137 - 139] garlic onion powder really you can use
[139 - 144] whatever seasoning you like on poultry
[146 - 146] now guys we're going to season our pasta
[146 - 148] water bring that up to a boil add some
[148 - 149] salt and then we're going to go in with
[149 - 151] our rigatoni noodles
[151 - 155] boil your pasta per package instructions
[155 - 156] while we wait on our pasta to come up to
[156 - 158] a boil we're going to start on our
[158 - 160] chicken so heat this cast iron skillet
[160 - 161] lay the chicken away from you that way
[162 - 163] if the grease splatters it hits the
[163 - 165] cameraman and not yourself got to look
[165 - 168] out for number one just kidding moody 60
[168 - 169] to 90 seconds per side then we're going
[169 - 171] to flip it over our oven is preheated to
[171 - 173] 400 degrees because we're going to
[173 - 174] finish this chicken in the oven we're
[174 - 176] just looking for color right here
[176 - 177] so after about 60 to 90 seconds we're
[178 - 179] going to flip the chicken say with me
[179 - 182] guys looking good
[183 - 183] that's the color we're looking for we're
[183 - 185] going to pop that in that 400 degree
[185 - 187] oven for about 15 minutes or until the
[187 - 189] chicken hits 165 degrees internal
[189 - 191] temperature and now we're going to work
[191 - 192] on our sauce so we're going in with two
[192 - 194] tablespoons of butter working over
[194 - 196] medium heat we're going to add that
[196 - 198] andouille sausage first that way the
[198 - 199] sausage has a chance to release its
[199 - 201] flavor into the skillet and that's going
[201 - 203] to be the foundation of flavor for our
[204 - 205] sauce after a couple minutes and it's nice and
[205 - 207] after a couple minutes and it's nice and brown we're going to remove the sausage
[207 - 210] with a slotted spoon
[211 - 211] that way it leaves behind all that
[211 - 213] delicious flavor next we're going in
[213 - 216] with that shallot or onion
[216 - 217] i'm gonna cook that down for about one
[217 - 221] to two minutes
[223 - 223] tons of fawn at the bottom of the pan
[223 - 225] that's going to impart a lot of flavor
[225 - 228] into this alfredo sauce guys
[228 - 229] next we're going in with about a
[229 - 231] tablespoon or so of garlic paste more or
[231 - 232] less depending on how much you like
[234 - 240] garlic get in there and work that in
[241 - 241] let me know in the comments what other
[241 - 243] recipes you guys want to see as we head
[243 - 244] into the fall
[244 - 246] going in with two more tablespoons of
[247 - 248] butter one tablespoon of all-purpose flour
[248 - 250] one tablespoon of all-purpose flour that's going to help thicken things up a
[252 - 253] bit you want to cook that off for about two
[253 - 254] you want to cook that off for about two minutes to get rid of that raw flour
[256 - 257] taste once you see it start to foam up like
[257 - 259] once you see it start to foam up like that that let you know you're good to go
[259 - 261] and now we're going in with our half and
[261 - 263] half two cups of half and half one cup
[263 - 265] of heavy cream again guys all the
[265 - 267] specific measurements and ingredients
[267 - 268] can be found in the description box
[268 - 275] below so don't forget to check that out
[276 - 276] bring that up to a boil and then we're
[276 - 278] going to reduce that down to a simmer
[278 - 279] break out the whisk just to make sure
[279 - 281] your sauce is nice and smooth
[281 - 283] and then we're gonna grate in some fresh
[283 - 285] parmesan cheese fresh is best guys the
[285 - 286] fresh stuff always melts a little bit
[286 - 288] better but if you don't have enough
[288 - 289] fresh cheese you can use a little
[289 - 290] store-bought cheese like i'm about to do
[291 - 293] you just want to work the cheese in a
[293 - 294] little bit at a time allow it to melt
[294 - 296] into the sauce and just create a
[296 - 299] delicious alfredo
[299 - 302] there we go parmesan pecorino romano
[302 - 303] would work here we're going to go in
[303 - 305] with a little bit of mozzarella also
[306 - 307] and just keep stirring the heat's on low
[307 - 308] when you add the cheese because you
[308 - 311] don't want it to separate
[311 - 313] there we go just add that cheese a
[313 - 314] little bit at a time the sauce will
[314 - 316] start to thicken up for you you always
[316 - 318] want to taste as you go and adjust the
[318 - 319] flavor to your preference we're going in
[319 - 320] with a little cajun seasoning because
[320 - 323] this is occasional alfredo
[323 - 324] then a little bit of my all-purpose
[324 - 325] seasoning as well
[325 - 327] give it a taste make sure it's right if
[327 - 329] not you can adjust it
[329 - 330] if you end up going a little heavy on
[330 - 331] the seasoning you can add a little more
[331 - 333] cream to kind of balance things out a
[334 - 337] bit look how cheesy that alfredo sauce is oh
[337 - 339] look how cheesy that alfredo sauce is oh my goodness
[339 - 341] i'm going in with a couple handfuls of
[341 - 343] fresh spinach because health
[343 - 344] i'm going to stir that in allow that
[344 - 346] spinach to wilt down and incorporate
[346 - 348] into the sauce
[348 - 350] say it with me guys looking good now
[350 - 352] we're going to add in that andouille
[352 - 353] sausage and all the flavor from the
[354 - 357] plate no flavor left behind in these recipes
[357 - 359] no flavor left behind in these recipes give that a nice mix
[359 - 361] nice and thick this is going in the oven
[361 - 363] so that's kind of what we're going for
[363 - 364] there is our finished chicken we're
[364 - 368] going to chop that up
[370 - 370] a little quick money shot for you guys
[370 - 372] look how juicy that chicken breast is oh
[376 - 376] so we're just gonna chop up a pound of
[376 - 378] chicken into bite size pieces if you're
[378 - 379] feeling real lazy you can use
[379 - 383] store-bought preach cooked chicken
[385 - 387] you can do this recipe with shrimp too
[387 - 389] if you're not a fan of chicken it'll be
[394 - 394] look at that chicken now we're going in
[394 - 396] with all of that chicken and all the
[396 - 398] leftover juices from the cutting board
[398 - 402] we need all that flavor into this pasta
[402 - 403] give that a good mix make sure
[403 - 405] everything is well combined then we're
[405 - 406] going in with our rigatoni noodles you
[406 - 408] can use penne noodles for this as well i
[408 - 409] just like rigatoni because they're a
[409 - 411] little bit bigger allows more sauce to
[411 - 413] get inside the noodle
[413 - 414] and now we're going with a little bit
[414 - 419] more shaved parmesan cheese
[420 - 420] this is going to make sure that the
[420 - 422] pasta is nice and cheesy as we bake it
[422 - 427] in our casserole dish
[429 - 429] the oven's gonna be on 350 degrees for
[429 - 431] this so we're gonna fill up a casserole
[431 - 433] dish in just a second
[433 - 435] gotta get you guys a couple money shots
[439 - 439] all right fill up your casserole dish or
[439 - 441] aluminum foil pan if you're trying to
[441 - 443] not wash as many dishes
[444 - 447] oh man look at that
[447 - 449] this recipe was fantastic guys i
[449 - 451] shouldn't ate as much of this as i did
[451 - 452] now we're going to coat the top with
[452 - 454] mozzarella cheese
[454 - 460] because why the hell not
[461 - 461] and then we're going to pop that in a
[461 - 463] 350 degree oven for about 25 to 30
[463 - 466] minutes or until the top is brown and
[466 - 469] bubbly like so
[469 - 470] brace yourself for a trademark money
[470 - 472] shot going down with a little fresh
[472 - 476] chopped parsley for a pop of color
[478 - 478] and it's almost time for your boy to get
[481 - 484] oh man look at that
[493 - 493] definitely some food porn in this
[493 - 495] episode we're going to plate this up i'm
[495 - 496] going to grab a fork and give me a taste
[496 - 501] test so we can see how this turned out
[502 - 502] let me know in the comments what else
[502 - 503] you want to see next don't forget to hit
[503 - 506] that subscribe button for me all right
[506 - 508] moment of truth got to get the perfect
[508 - 510] bite guys i need a little sausage a
[510 - 514] little chicken
[516 - 516] oh man you guys know this one was money
[516 - 519] definitely a fork drop moment
[519 - 520] and there you have it guys that's my
[520 - 522] recipe for this cajun chicken alfredo
[522 - 524] bake don't forget to give me a thumbs up
[524 - 526] hit that subscribe button and that bell
[526 - 528] to enable notifications and as always
[528 - 531] thank you for your support