Cajun Chicken Alfredo (Print Version)
Cajun chicken with creamy Alfredo sauce and fettuccine pasta. A rich and flavorful dish.
# Ingredients:
→ Main Ingredients
01 -
2 skinless, boneless chicken breasts
02 -
2 tablespoons Cajun seasoning
03 -
2 tablespoons olive oil
04 -
1 clove garlic, grated or pressed
05 -
2 tablespoons butter
06 -
500 ml double/heavy cream
07 -
120 g Parmesan cheese, freshly grated
08 -
Salt, to taste
09 -
450 g fettuccine pasta
# Instructions:
01 -
Cook the fettuccine pasta according to package instructions in a large pot of salted water. Reserve 125 ml (½ cup) of pasta water after draining.
02 -
Slice the chicken breasts into bite-sized pieces. Coat them evenly with Cajun seasoning.
03 -
Heat olive oil in a large pan over medium heat. Cook the seasoned chicken pieces until fully cooked, approximately 5-7 minutes, depending on their size. Remove chicken and set aside.
04 -
Lower the heat to low. In the same pan, melt the butter. Add the grated or pressed garlic and cook for 30 seconds, ensuring it doesn’t burn.
05 -
Pour in the double/heavy cream and let it heat for about 5 minutes, stirring occasionally. Add the freshly grated Parmesan cheese and stir until the cheese melts into the sauce and everything combines smoothly. Remove the sauce from heat.
06 -
Add the drained fettuccine pasta and cooked chicken to the pan with the Alfredo sauce. Gently toss to combine. Adjust seasoning with salt as needed. If the sauce becomes too thick, add a splash of the reserved pasta water to loosen it.