Method

1. 1

   Pound the chicken breasts to an even thickness. Season both sides with 1 teaspoon Cajun seasoning, 1/2 teaspoon salt, and the black pepper.

   5 min
2. 2

   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.

   14 minMedium-high heat
3. 3

   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.

   10 minBoiling
4. 4

   Melt the butter in the skillet over medium heat. Add the garlic and cook for 30 seconds, until fragrant.

   1 minMedium heat
5. 5

   Pour in the cream and stir in the remaining Cajun seasoning. Simmer for 2 to 3 minutes, stirring occasionally, until slightly thickened.

   3 minSimmer
6. 6

   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.

   2 minLow heat
7. 7

   Add the drained fettuccine and toss in the hot sauce until coated. Slice the chicken and arrange it over the pasta.

   2 minLow heat

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