The Dodo & Porcupine Grill are two of our favorite restaurants in Utah.
They are owned by the same people,
and although their menus are different,
they have this particular item on BOTH restaurant menus:
Cajun Chicken Alfredo.
Brennan orders it almost every time.
I wanted to try to recreate it,
so I googled it,
combined a few recipes,
and wanted to share it with you!
And no, it's not Whole30 worthy,
but it's worth the splurge
and a whole lot better for you than canned alfredo sauce!
It's definitely worth a try.
You will need:
2 boneless chicken breasts cut into strips (I buy mine pre-cut at Harmons)
McCormick Cajun Seasoning
2 tbs extra virgin olive oil
1 package linguine noodles
3 cups milk
3 tbs butter
4 tbs flour
1 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper
3/4 cup grated parmesan cheese
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| Start a pot of boiling water, and add the linguine. While the pasta cooks, make the sauce. To start, season the strips of chicken generously with the cajun seasoning. It won't be too spicy, don't worry! |
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| (Don't mind Bren, he wanted to be included.) Heat 2 tbs olive oil on medium high heat. Add the chicken. Cook the chicken, flipping it often to make sure it's fully cooked and doesn't burn. |
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| Turn down the heat to medium, move the chicken to one side of the pan, and in the empty side, add the butter, salt, black pepper, red pepper, and once the butter melts, flour. It will become a thick paste. Grab a wisk and add milk in slowly, cup by cup. Turn the heat back up to medium high and bring the milk to a boil. Add the parmesan cheese and mix in. Then, drain the noodles and rinse them with cold water so they keep their form and don't stick together. Then add them to the sauce. Add a few more shakes of the cajun seasoning, and maybe a little more cheese. Taste test it and add whatever you think it needs! |
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| Serve with asparagus or broccoli and garlic bread. |
