Cajun Chicken Alfredo Skillet
Cajun-seasoned chicken and fettuccine coated in a creamy garlic-Parmesan sauce, finished in one skillet for an easy weeknight dinner.
Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop
Ingredients
- 1.5 pounds chicken breasts, boneless, skinless
- 12 ounces fettuccine
- 2 cups heavy cream
- 1 cup parmesan cheese
- 3 cloves garlic
- 2 teaspoons cajun seasoning
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Cooking instructions
- Pound the chicken breasts to an even thickness. Season both sides with 1 teaspoon Cajun seasoning, 1/2 teaspoon salt, and the black pepper. (about 5 min)
- Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 5 to 7 minutes per side, until the thickest part reaches 165°F. Transfer to a cutting board and rest. (about 14 min) — Medium-high heat
- Meanwhile, cook the fettuccine in a large pot of salted boiling water according to the package directions until al dente. Reserve 1/2 cup pasta water, then drain. (about 10 min) — Boiling
- Melt the butter in the skillet over medium heat. Add the garlic and cook for 30 seconds, until fragrant. (about 1 min) — Medium heat
- Pour in the cream and stir in the remaining Cajun seasoning. Simmer for 2 to 3 minutes, stirring occasionally, until slightly thickened. (about 3 min) — Simmer
- Reduce the heat to low. Stir in the Parmesan until smooth, adding reserved pasta water a splash at a time if needed to loosen the sauce. (about 2 min) — Low heat
- Add the drained fettuccine and toss in the hot sauce until coated. Slice the chicken and arrange it over the pasta. (about 2 min) — Low heat