Cajun Chicken Alfredo
A spicy twist on the classic Italian dish, Cajun Chicken Alfredo combines juicy chicken and smoky Cajun flavors with creamy alfredo sauce. A must-try for lovers of both Cajun and Italian cuisine!
Equipment
- Large pot
- Large skillet
- Wooden spoon
- Tongs
- Measuring cups and spoons
Ingredients
- 1 pound fettuccine
- 4 boneless - skinless chicken breasts
- 2 tablespoons Cajun seasoning
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 cloves garlic - minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup grated Parmesan cheese
- Salt and pepper - to taste
- Fresh parsley - chopped (for garnish)
Instructions
- Cook the fettuccine according to package instructions. Drain and set aside.
- While pasta is cooking, season the chicken breasts with Cajun seasoning on both sides.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for about 5-6 minutes per side, or until cooked through. Remove from skillet and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute.
- Pour in the heavy cream and chicken broth, stirring until combined.
- Stir in the Parmesan cheese and continue stirring until the cheese is melted and the sauce thickens.
- Slice the cooked chicken and add it to the sauce. Toss to coat.
- Add the cooked fettuccine to the skillet and toss with the chicken and sauce.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped parsley.
Notes
For a spicier dish, add more Cajun seasoning or a pinch of cayenne pepper.
Feel free to substitute fettuccine with your favorite pasta.
You can also use shrimp instead of chicken for a seafood twist.
To make this dish lower in calories, you can use half-and-half or whole milk instead of heavy cream.
If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a tablespoon of water and add it to the sauce before adding the Parmesan cheese.