Cajun Chicken Alfredo Pasta (Print Version)
# Ingredients:
→ Chicken
01 -
4 boneless, skinless chicken breasts
02 -
2 tablespoons Cajun seasoning
→ Pasta
03 -
340 grams fettuccine pasta
→ Sauce
04 -
120 grams unsalted butter
05 -
480 millilitres heavy cream
06 -
2 cloves garlic, minced
07 -
100 grams grated Parmesan cheese
08 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
Coat each chicken breast evenly with Cajun seasoning, pressing the spices to adhere securely.
02 -
Heat a large skillet over medium-high heat. Sear the seasoned chicken breasts for 6-7 minutes per side until golden brown and fully cooked. Transfer the chicken onto a cutting board and allow to rest.
03 -
In the same skillet, melt the butter over medium heat. Add minced garlic and sauté until aromatic, approximately 30 seconds. Pour in the heavy cream and simmer for 2-3 minutes, stirring occasionally.
04 -
Reduce heat to low, gradually stir in grated Parmesan cheese until the sauce becomes smooth and creamy. Season with salt and freshly ground black pepper to preference.
05 -
Meanwhile, boil the fettuccine in a large pot of salted water according to manufacturer instructions until al dente. Reserve 240 millilitres of the pasta cooking water, then drain.
06 -
Slice the rested chicken breasts thinly. Add chicken slices and cooked fettuccine to the Alfredo sauce, tossing carefully until the pasta is evenly coated. Adjust sauce consistency with reserved pasta water if needed.
# Notes:
01 -
Allowing the chicken to rest before slicing helps retain juiciness and ensures clean cuts.
02 -
Gradually incorporating pasta water can create a silkier sauce texture.