Ingredients:

  • 2 boneless, skinless chicken breasts (about 6 oz / 170g each)
  • 2 tablespoons Cajun seasoning (approx. 30ml) - store-bought or homemade
  • 2 tablespoons olive oil (approx. 30ml)
  • 12 oz (340g) fettuccine pasta
  • 4 tablespoons unsalted butter (approx. 60g or ½ a stick)
  • 4 cloves garlic, minced
  • 2 cups heavy cream (475ml)
  • 1 cup freshly grated Parmesan cheese (approx. 100g), plus extra for serving
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions:

  1. Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining. Drain pasta and set aside.
  2. Pat chicken breasts dry with paper towels. Evenly coat both sides with Cajun seasoning.
  3. Heat olive oil in the skillet over medium-high heat. Add chicken and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) using a meat thermometer. Remove chicken from skillet and let rest for a few minutes.
  4. Slice the cooked chicken breasts into strips.
  5. Reduce heat to medium. In the same skillet (without cleaning it, to keep that flavour!), melt butter. Add minced garlic and sauté for about 1 minute, or until fragrant (but not browned!).
  6. Slowly pour in heavy cream, stirring constantly with a whisk to prevent scorching. Bring to a gentle simmer. Gradually whisk in Parmesan cheese until the sauce is smooth, creamy, and thickened (about 3-5 minutes). Season with salt and pepper to taste. If the sauce is too thick, add a little reserved pasta water.
  7. Add cooked fettuccine and sliced Cajun chicken to the skillet with the Alfredo sauce. Toss gently to coat everything evenly. Serve immediately, garnished with chopped parsley and extra Parmesan cheese.