Nothing beats a good Cajun Chicken Alfredo Pasta! Delicious Cajun seasoned chicken breasts on a creamy Alfredo sauce and fettuccine. Plus, it's topped with tomatoes and parsley for an amazing touch of freshness.
2cupsgrated parmesan cheesefreshly grated, see note
Salt and pepper to taste
Instructions
Pound the chicken to ½ inch thick evenly. Place chicken in a bowl and drizzle with about 2 tablespoons of olive oil. Add Cajun seasoning, Kosher salt (about ¼ teaspoon) and a few grinds of ground black pepper. Toss until the chicken is evenly coated and seasoned. Let it sit for 15-20 minutes while you cook the pasta - this will allow the flavors to come together and tenderize the chicken. Note: if your kitchen is warm, you can keep it in the fridge.
Cook the fettuccine in generously salted water according to package instructions. Drain and set aside.
Heat about 1 tablespoon of olive oil on a large skillet to medium heat. Cook the chicken, about 6-8 minutes each side, until cooked through or until internal temperature reaches 165 degrees F. Transfer to a plate and let it rest for 5-10 minutes. Loosely cover with aluminum foil to keep warm, if desired.
Meanwhile, make the Alfredo sauce: Wipe the skillet completely clean. Over medium heat, melt butter and saute garlic until fragrant, about 1-2 minutes. Add heavy cream and bring to a light simmer, stirring. Add freshly grated parmesan cheese and simmer until melted and slightly thickened (stirring), about 2 minutes. Season with salt and pepper to taste.
Add the cooked fettuccine to the sauce and toss to coat until the pasta is warm. Turn off the heat.
Serve with the cooked chicken (sliced), diced tomatoes, chopped Italian parsley, and grated parmesan. If desired, add a few grinds of black pepper. Enjoy!
Notes
Use FRESHLY grated parmesan: Use freshly grated parmesan cheese to make a creamy and smooth sauce. Stay away from pre-packaged shredded parmesan as it contains added starch that will make the sauce grainy. I buy blocks of parmesan and grate it myself with a box grater.
To keep the chicken moist and tender, pound it to ½ inch thick evenly so it doesn’t get overcooked. Let the seasoned chicken sit for 15-20 minutes to tenderize it further and allow the flavors to come together.
Seasoning the chicken: Cajun seasoning already comes with salt, but I like to add a few extra sprinkles of salt, about ⅛ teaspoon per chicken breast. You can skip the extra salt if you want.
Make ahead and store: Store in an airtight container and refrigerate for up to 3 days. Reheat in the microwave oven.
Prep ahead: The chicken can be seasoned and refrigerated up to 2 days in advance. You can also cook the pasta ahead of time. As for the sauce, I’d recommend making it right before serving to maintain creaminess and freshness.
Substitutions and add-ons:
Cajun seasoning: Use your favorite store-bought Cajun seasoning. For extra heat, add cayenne pepper.
Fettuccine: Use dried or fresh, cook according to package directions. Also try Try linguini, pappardelle, tagliatelle, spaghetti, penne, rigatoni.
Add-ons: Sliced portobello mushrooms, broccoli, sauted bell peppers.
Disclaimer: Nutritional values (per serving) are approximates only.