Easy Family Dinner Creamy Cajun Chicken Fettuccine Alfredo

Ingredients

Instructions

0 of 6 steps complete

1. 1Bring a large pot of well-salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve 1 cup of the starchy pasta water, then drain.
2. 2While the pasta cooks, pat the chicken dry and slice into ½-inch strips. Toss with 2 teaspoons of the Cajun seasoning.
3. 3Heat olive oil in a large skillet over medium-high heat. Cook chicken in a single layer for 3–4 minutes per side until golden and the thickest piece reaches 165°F. Transfer to a clean plate and tent with foil.
4. 4Lower the heat to medium. Melt butter in the same skillet, add garlic and cook 30 seconds until fragrant. Pour in the cream and the remaining Cajun seasoning and simmer gently for 2–3 minutes, stirring, until slightly thickened.
5. 5Whisk in the Parmesan until smooth. Add the drained fettuccine and toss, splashing in reserved pasta water a little at a time until the sauce coats the pasta. Season with salt and pepper.
6. 6Slice or return the chicken to the pan, warm through for 1 minute, and shower with parsley. Serve immediately; refrigerate leftovers within 2 hours for up to 3 days and reheat gently with a splash of milk.