Ingredients:
For the Cajun Chicken:
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tbsp Cajun seasoning
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
For the Fettuccine Alfredo:
8 oz fettuccine pasta
2 tbsp butter
2 garlic cloves, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup grated mozzarella cheese
1/4 tsp salt
1/4 tsp black pepper
Fresh parsley, chopped (for garnish)
Directions:
Season both sides of the chicken breasts with Cajun seasoning, garlic powder, salt, and black pepper.
Heat olive oil in a skillet over medium-high heat. Cook the chicken for 5-6 minutes per side, until fully cooked and golden brown. Remove from the skillet and set aside to rest.
Meanwhile, cook fettuccine pasta according to package instructions. Drain and set aside.
In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Pour in the heavy cream and bring to a simmer. Stir in Parmesan and mozzarella cheese until the sauce thickens, about 3-4 minutes. Season with salt and black pepper.
Slice the cooked chicken into thin strips.
Add the cooked fettuccine pasta to the sauce and toss to coat evenly.
Serve the pasta topped with sliced Cajun chicken and garnish with chopped fresh parsley. Enjoy!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 520 per serving Servings: 4 servings
