Cajun Chicken Fettuccine Alfredo
A delightful twist on a classic Italian dish, merging creamy Alfredo sauce with bold Cajun flavors for an irresistible meal.
Ingredients
Pasta and Chicken
- 12 oz Fettuccine pasta
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Cajun seasoning Adjust according to spice preference
- 2 tablespoons Olive oil
Alfredo Sauce
- 3/4 cup Heavy cream
- 1/2 cup Grated Parmesan cheese Use fresh for best results
- 2 tablespoons Butter
- Salt and pepper To taste
Garnish
- Chopped parsley For garnish
Instructions
Cooking Pasta
- Bring a large pot of salted water to a boil.
- Add fettuccine pasta and cook according to package instructions until al dente (about 8-10 minutes).
- Drain the pasta and set it aside, keeping it warm.
Cooking Chicken
- Season chicken breasts generously with Cajun seasoning.
- Heat olive oil in a skillet over medium heat.
- Cook chicken for about 6-7 minutes on each side until golden brown and fully cooked through.
- Remove chicken from skillet and let it rest before slicing into bite-sized pieces.
Preparing Alfredo Sauce
- In the same skillet, reduce heat and add butter; allow it to melt.
- Pour in the heavy cream and stir gently until it simmers.
- Add grated Parmesan cheese, stir continuously until melted and blended into the cream.
- Season sauce with salt and pepper to taste.
Combining and Serving
- Add drained fettuccine and sliced chicken into the skillet with the Alfredo sauce.
- Toss until pasta and chicken are well coated.
- Plate and sprinkle with chopped parsley. Serve hot.
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Notes
Top with additional Parmesan if desired. Pair with garlic bread and a light salad for a complete meal.