Ingredients
Scale
- 8 oz fettuccine
- 2 boneless, skinless chicken breasts
- 2 tbsp Cajun seasoning
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Season chicken breasts with Cajun seasoning and let sit for at least 15 minutes.
- In a large pan, heat olive oil over medium heat and sauté the chicken until golden brown and cooked through, about 7-8 minutes per side. Remove from the pan and let rest.
- In the same pan, add fettuccine to boiling water and cook until al dente, then drain.
- Add heavy cream to the pan, scraping up any browned bits, and bring to a simmer.
- Stir in Parmesan cheese until melted and creamy.
- Slice the rested chicken and toss with fettuccine and sauce. Adjust seasoning with salt and pepper.
- Serve hot, garnished with freshly chopped parsley and additional Parmesan, if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze the Alfredo separately from the pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop sautéing and simmering
- Cuisine: Cajun
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 100mg