Spicy Cajun Chicken Alfredo Pasta
Ingredients
- 3 large chicken breasts, flattened
- 1 tablespoon olive oil
- 0.75 pounds fettuccine (340g)
- 4 tablespoons cajun seasoning (store-bought or homemade)
- 1.5 cups fresh parmesan cheese, grated
- 2 cups heavy cream, room temperature
- 0.25 cup cooking wine (optional)
- Pasta water, as needed
- 2 tablespoons avocado oil
- 0.5 cup butter
- 10 to 12 fresh garlic cloves, minced
- Fresh parsley, chopped (optional)
Homemade cajun seasoning
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- 1 teaspoon black pepper
- 1 to 2 teaspoons cayenne pepper
Preparation
Prepare homemade Cajun seasoning by mixing all the spices together if not using store-bought
Flatten the chicken breasts and coat them evenly with 4 tablespoons of Cajun seasoning
Heat olive oil and avocado oil in a skillet over medium-high heat and cook the chicken until blackened and fully cooked through, about 5-7 minutes per side
Cook fettuccine according to package instructions, reserving some pasta water for later use
In a separate pan, melt butter over medium heat, add minced garlic, and sauté until fragrant, about 1-2 minutes
Pour in heavy cream and cooking wine if using, bring to a simmer, and stir in grated parmesan cheese until the sauce is smooth and creamy
Adjust sauce consistency with reserved pasta water as needed
Slice the cooked chicken and add it to the sauce or serve it on top of the pasta
Toss the cooked fettuccine with the sauce, garnish with chopped parsley if desired, and serve immediately
Notes
This dish is ideal for weeknight dinners and can be made spicier by increasing the cayenne pepper in the seasoning
Use room temperature heavy cream to prevent curdling when adding to the sauce
