Description
Tender chicken seasoned with bold Cajun spices tossed in a rich, creamy Alfredo sauce with perfectly cooked pasta. This Southern-Italian fusion dish balances spicy, savory, and creamy flavors for a hearty, comforting meal.
Ingredients
Fettuccine pasta, 12–16 ounces
Chicken breasts or thighs, 1.5 pounds (boneless, skinless, cut into bite-sized pieces)
Butter, 4 tablespoons (unsalted, divided)
Garlic, 4 cloves (minced)
Heavy cream, 1.5 cups
Parmesan cheese, 1 cup (freshly grated, plus more for serving)
Cajun seasoning, 2–3 tablespoons (adjust to taste)
Instructions
Bring a large pot of salted water to a boil
Cook fettuccine according to package instructions until al dente; drain
Heat 2 tablespoons butter in a skillet over medium-high heat
Season chicken with 1–2 tablespoons Cajun seasoning and cook until golden and cooked through
Add remaining 2 tablespoons butter and minced garlic; cook until fragrant
Pour in heavy cream, reduce heat, and simmer
Stir in grated Parmesan until sauce thickens
Toss cooked pasta with chicken and sauce
Serve with additional Parmesan and Cajun seasoning if desired
Notes
Use linguine or spaghetti if fettuccine is unavailable
For a lighter version, substitute half-and-half for heavy cream
Add steamed broccoli or sautéed mushrooms for extra vegetables
Store leftovers in an airtight container in the refrigerator for 2–3 days
- Prep Time: 20
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: American/Italian-Inspired
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 450
- Sugar: 8g
- Sodium: 1020mg
- Fat: 32g
- Saturated Fat: 20g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 170mg