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A bowl of creamy Cajun Chicken Alfredo with blackened chicken and fresh parsley

Cajun Chicken Alfredo

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 850 kcal

Ingredients
  

  • 1 lb boneless skinless chicken breasts, sliced into 0.5-inch strips
  • 2 tablespoons Cajun seasoning
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 lb fettuccine pasta
  • 2 cups heavy cream
  • 0.5 cup unsalted butter
  • 1.5 cups freshly grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon cracked black pepper
  • 2 tablespoons fresh parsley, finely chopped

Instructions
 

  • Boil 4 quarts of salted water in a large stockpot and cook fettuccine to al dente according to manufacturer specifications.
  • Coat chicken strips evenly with Cajun seasoning in a mixing bowl.
  • Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat (375°F/190°C).
  • Sauté chicken until the internal temperature reaches 165°F (74°C), then remove from skillet and set aside.
  • Reduce heat to medium; add 0.5 cup butter and heavy cream to the same skillet, whisking to deglaze the pan.
  • Simmer the cream mixture for 5 minutes until reduced by approximately 20% volume.
  • Whisk in Parmesan cheese and garlic powder until the emulsion is smooth and thickened.
  • Incorporate the cooked fettuccine into the sauce, tossing continuously to ensure even coating.
  • Integrate the cooked chicken and garnish with chopped parsley before immediate service.