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Fettuccini Carbonara and Cajun Baked Chicken Easy recipe and great tasting!
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Fettuccine Carbonara and Cajun Chicken
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Servings: 2
Ingredients
Cajun Chicken
  • ¾ cup or 200 ml plain yogurt
  • 1 tsp Cajun spices
  • 3 chicken thigh legs or other cuts you like.
  • Panko Breadcrumbs
Fettuccine with carbonara sauce
  • 2 cloves garlic minced
  • 8 oz or 200 g bacon chopped
  • 2 eggs plus 1 egg yolk
  • ⅓ cup or 80 ml heavy cream
  • ½ cup or 50 g grated Parmesan
  • Olive oil
  • 14 oz or 400 g fettuccine
Instructions
To make The chicken
  1. Preheat oven to 200 C/ 400 F / Gas 6.
  2. Marinade the chicken by mixing in a bowl the yoghurt and Cajun Spice. Leave to marinade for an hour or overnight is even better.
  3. Shake of excess yoghurt and coat with panko or breadcrumbs before baking.
  4. Place of a greased baking sheet (you can line with parchment first if you wish) and bake until golden brown for 40-50 mins. Turn halfway.
To make the Fettuccine & Carbonara Sauce
  1. Put cream, eggs and Parmesan in a bowl and mix to combine. Add a little salt and pepper. Set aside.
  2. Fry bacon in a pan until golden brown. Add garlic and set aside.
  3. Cook fettuccine in a large pot of boiling water until al dente. Remove from stove. Drain and put fettuccine back into pot. Add the egg/cream mixture and also the bacon and garlic with the oil from the pan. Toss thoroughly until thick. The heat from the pasta will cook the egg mixture.
  4. Serve with your baked Cajun chicken.