Creamy Cajun Chicken Alfredo with Fettuccine Pasta
Ingredients:
2 boneless, skinless chicken breasts, cut into strips
12 oz fettuccine pasta
2 tablespoons olive oil
2 tablespoons Cajun seasoning
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
Salt and pepper to taste
1 cup heavy cream
1/2 cup Parmesan cheese, grated
2 cloves garlic, minced
1/2 cup chicken broth
2 tablespoons butter
Fresh parsley, chopped (for garnish)
Directions:
Cook the fettuccine pasta according to package instructions. Drain, reserving 1 cup of pasta water, and set aside.
Season the chicken strips with Cajun seasoning, garlic powder, smoked paprika, onion powder, salt, and pepper.
Heat the olive oil in a large skillet over medium heat. Add the chicken strips and cook for 4-5 minutes, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the garlic and sauté for 1 minute until fragrant.
Add the chicken broth and bring to a simmer, scraping the bits from the bottom of the skillet.
Pour in the heavy cream and Parmesan cheese, stirring until the sauce is smooth and creamy.
Add the cooked chicken and fettuccine pasta into the skillet, tossing to coat in the creamy sauce. If the sauce is too thick, add some reserved pasta water to reach the desired consistency.
Cook for 2-3 more minutes, allowing the sauce to thicken slightly and the flavors to meld together.
Garnish with fresh parsley and serve hot!
Cooking Time: 30 minutes | Servings: 4 | Calories: ~700 per serving