Description

A creamy, spicy, and cheesy one-pan wonder that combines tender Cajun-spiced chicken with rich Alfredo sauce and perfectly cooked pasta. This dish is packed with bold flavors and comes together in under 30 minutes for an easy weeknight dinner.

Ingredients

Scale

For the Crust:

For the chicken:
1.5 lbs boneless, skinless chicken breasts, cubed
2 tbsp Cajun seasoning
1 tbsp olive oil
For the sauce:
3 tbsp unsalted butter
4 garlic cloves, minced
1.5 cups heavy cream
1 cup grated Parmesan cheese
1 tsp black pepper
1/2 tsp salt
For the pasta:
12 oz fettuccine pasta
For garnish:
1/4 cup chopped fresh parsley
1/2 cup shredded mozzarella cheese

Instructions

1. Prepare the Crust:

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. Toss chicken cubes with Cajun seasoning until evenly coated.
3. Heat olive oil in large skillet over medium-high heat. Add chicken and cook 5-6 minutes per side until browned and cooked through. Remove and set aside.
4. In same skillet, melt butter over medium heat. Add garlic and sauté 30 seconds until fragrant.
5. Pour in heavy cream, stirring constantly. Bring to gentle simmer.
6. Reduce heat to low, whisk in Parmesan until smooth. Season with pepper and salt.
7. Add cooked pasta and chicken to skillet, tossing to coat in sauce.
8. Sprinkle mozzarella over top, cover with lid for 2 minutes to melt cheese.
9. Garnish with fresh parsley before serving hot.

Notes

For extra spice, add 1/4 tsp cayenne pepper to sauce. Substitute half-and-half for heavy cream for lighter version (sauce will be thinner). Leftovers keep refrigerated for 3 days – reheat with splash of milk to restore creaminess.