Ingredients
2 boneless skinless chicken breasts (6 oz each)
1 1/2 teaspoons Cajun spice blend (paprika, cayenne, garlic powder, oregano, thyme, black pepper)
Kosher salt to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
8 oz fettuccine pasta
4 tablespoons unsalted butter
2 cups heavy cream
1 cup freshly grated Parmesan cheese
4 garlic cloves, minced
1 teaspoon freshly ground black pepper
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Pat chicken breasts dry with paper towels. Season both sides generously with Cajun spice blend and kosher salt.
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear chicken 3-4 minutes per side until deeply browned and slightly charring at edges. Remove from skillet and let rest 5 minutes.
While chicken rests, cook fettuccine according to package instructions. Reserve 1/2 cup pasta water, then drain.
In the same skillet, melt remaining 2 tablespoons butter. Add garlic and stir 30 seconds. Whisk in heavy cream, parmesan, black pepper, and a pinch of salt until smooth and glossy (2-3 minutes). If too thick, add pasta water to reach desired consistency.
Shred or slice chicken into strips. Toss with alfredo sauce, cooked pasta, and remaining parmesan. Garnish with parsley before serving.
Notes
For best results, use freshly grated parmesan for full flavor.
Let chicken rest after searing to ensure juiciness.
Add sautéed mushrooms or sun-dried tomatoes for extra depth.
Store leftovers in an airtight container in the fridge for 2-3 days.
- Prep Time: 15
- Cook Time: 25
- Category: Lean Chicken
- Method: Stovetop
- Cuisine: Italian-American with Cajun influence
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 520
- Sugar: 3g
- Sodium: 520mg
- Fat: 32g
- Saturated Fat: 21g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 165mg