Sauce too thick:
Add small splashes of milk or broth and whisk until creamy-tossable.
Chicken dry or under-seasoned:
Ensure spices coat fully and chicken reaches 165°F internal temp. Rest briefly before slicing.
Gritty sauce:
Keep heat moderate and whisk constantly; avoid rapid boiling.
Pasta clumps:
Toss with sauce immediately after draining, using reserved pasta water as needed for shine.
Serving and Pairing Suggestions
Plate in a shallow bowl with a sprinkle of fresh parsley
Serve with crusty garlic bread or steamed broccoli
Pair with crisp white wine or iced tea
Storage and Reheating Tips
Store: In airtight containers, separate chicken-pasta mixture and store in fridge up to 3 days.
Reheat: Gently warm in a skillet with a splash of milk until creamy. Avoid microwave, which may separate sauce.
Freeze: Portion into freezer-safe containers and thaw overnight before reheating.
FAQs
1. Can I use half-and-half instead of whole milk?
Yes, though sauce will be richer. Just monitor thickness and whisk well.
2. Is it okay to use pre-cooked chicken?
Absolutely, mix shredded rotisserie chicken in at Step 6 and heat through.
3. Can I make it gluten-free?
Use gluten-free flour and linguine. Make roux as instructed.
4. How spicy is Cajun seasoning?
Mild-to-moderate kick. For less heat, use 1 Tbsp Cajun and omit pepper flakes.
5. Can I skip the broiler step?
Yes, but topping with cheese gives a lovely bubbly finish, optional but recommended.
Tips & Tricks
see next page
ADVERTISEMENT
