Cajun-Spiced Alfredo Pasta with Garlic Butter Chicken and Ricotta
Ingredients:
4 boneless, skinless chicken breasts, cut into strips
2 tablespoons olive oil
1 tablespoon Cajun seasoning
4 cloves garlic, minced
2 tablespoons butter
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup ricotta cheese
1 tablespoon smoked paprika
1 lb fettuccine pasta
Salt and pepper to taste
Fresh parsley, chopped for garnish
1/4 cup reserved pasta water
Directions:
1. Heat olive oil in a large skillet over medium-high heat. Season the chicken strips with Cajun seasoning, smoked paprika, salt, and pepper. Cook for 6-8 minutes, or until the chicken is golden brown and cooked through. Remove from the skillet and set aside.
2. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant.
3. Pour in the heavy cream, stirring to combine, and bring to a simmer. Add the Parmesan cheese and ricotta cheese, stirring until the sauce becomes creamy and smooth.
4. Meanwhile, cook the fettuccine pasta according to the package directions. Before draining, reserve 1/4 cup of pasta water.
5. Add the cooked pasta to the skillet, tossing it in the creamy Cajun sauce. If the sauce is too thick, use a little of the reserved pasta water to reach your desired consistency.
6. Stir the cooked chicken back into the skillet, mixing everything together until fully combined and heated through.
7. Garnish with fresh parsley and serve immediately.
Cooking Time: 30 minutes
Servings: 4-6
Calories: Approx. 750 per serving