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!
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.