This Chicken Alfredo Pasta recipe with a hint of Cajun spice is a nice alternative to the classic dish. Exciting contrast of creamy and spicy flavors!
- Preparation time: 10 minutes
- Cooking time: 20 minutes.
- American kitchen
- Servingss 6
- Calories: 814kcal
Ingredients
2 boneless skinless chicken breasts
2 tablespoons cajun seasoning
2 tablespoons olive oil
1 clove garlic
2 butter spoons
500ml / 2 cups double / heavy cream
120g / 1 ¼ cup freshly grated Parmesan cheese
salt to taste
1 pound fettuccine pasta
Instructions
Start by cooking the pasta according to package directions in a large pot of salted water. While the pasta is boiling, cut the chicken breasts into small pieces, then top with the cajun spice. You can use store bought seasonings or make your own mix using my recipe. (link in ingredient list)
Heat the olive oil in a large skillet and cook the seasoned chicken over medium heat until fully cooked, which will take about 5-7 minutes depending on the thickness of the pieces. Remove to a separate plate.
Turn the heat down to low. In the same pan add the butter and let it melt, then 1 clove of garlic grated or pressed and cook for 30 seconds without letting it burn, add the double/heavy cream and let heat for about 5 minutes, then serve the grated Parmesan and let the cheese slowly melt into the sauce, continuing to stir until the sauce comes together, then remove from heat. Grate the nutmeg without delay into the sauce, only a few gratings will do.
Drain the pasta, reserving ½ cup of the pasta water, add the pasta to the pan with the sauce along with the cooked chicken. Toss gently to mix, season with salt to taste, add a touch of the reserved pasta water to loosen the sauce if it gets too thick.
