Cajun Chicken Fettuccine Alfredo
A delightful blend of creamy fettuccine pasta and Cajun-seasoned chicken, enveloped in a rich Alfredo sauce, perfect for weeknight dinners or special occasions.
Ingredients
Pasta and Chicken
- 12 oz Fettuccine pasta
- 2 pieces Chicken breasts, boneless and skinless
- 2 tablespoons Cajun seasoning
- 2 tablespoons Olive oil
Sauce and Garnish
- 3/4 cup Heavy cream
- 1/2 cup Grated Parmesan cheese
- 2 tablespoons Butter
- to taste Salt and pepper
- for garnish Chopped parsley
Instructions
Preparation
- Bring a large pot of salted water to a rolling boil.
- Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.
- Season chicken breasts thoroughly with Cajun seasoning.
Cooking Chicken
- Heat olive oil in a large skillet over medium heat.
- Add seasoned chicken breasts and cook for about 6-7 minutes on each side until golden brown and cooked through.
- Remove chicken from skillet and let rest for a few minutes before slicing into strips.
Making Alfredo Sauce
- In the same skillet, reduce heat and melt butter.
- Add heavy cream, simmer while stirring occasionally.
- Gradually add grated Parmesan cheese, stirring until fully melted and blended.
- Season with salt and pepper to taste.
Combining Ingredients
- Add drained fettuccine and sliced chicken to the Alfredo sauce.
- Toss gently until fettuccine is coated and chicken is well distributed.
Serving
- Sprinkle chopped parsley on top before serving.
- Serve hot, with optional cracked black pepper and extra parsley for garnish.
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Notes
For a richer flavor, consider marinating the chicken in Cajun seasoning for up to an hour. Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently with a splash of cream or chicken broth.