Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 2 tablespoons Cajun seasoning (adjust for spice preference)
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 8 oz fettuccine pasta
- 1 tablespoon unsalted butter
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Season the chicken breasts generously with Cajun seasoning on both sides. Let rest for 10 minutes.
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Cook chicken for 6-7 minutes per side until golden and cooked through. Rest and slice.
- Cook fettuccine in salted boiling water until al dente. Drain and set aside.
- In the same skillet, add remaining olive oil and minced garlic; sauté for 1 minute. Pour in heavy cream and bring to simmer. Stir in Parmesan cheese and butter, season with salt and pepper. Add cayenne for extra heat if desired.
- Combine cooked pasta with the Alfredo sauce in the skillet. Toss to coat. Top with sliced Cajun chicken and garnish with parsley. Serve immediately.
Notes
- Adjust Cajun seasoning to control spiciness.
- Use fresh Parmesan for best flavor.
- Avoid overcooking pasta to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 620 kcal Kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 38 g
- Saturated Fat: 19 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 125 mg