Ingredients
Scale
- skinless, boneless chicken breasts
- Cajun seasoning
- fettuccine pasta
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons unsalted butter
- fresh parsley, chopped
Instructions
- Pat chicken breasts dry with paper towels and season both sides with Cajun seasoning.
- Heat a large skillet over medium-high heat and add 2 tablespoons of butter until melted and bubbly.
- Carefully place seasoned chicken breasts into the skillet and cook for about 6-7 minutes per side or until blackened and cooked through.
- Remove chicken from the skillet and let it rest on a cutting board.
- In a large pot of boiling salted water, cook fettuccine according to package directions until al dente, reserving about 1 cup of pasta water before draining.
- In the same skillet, reduce heat to medium-low and add another tablespoon of butter.
- Pour in 1 cup of heavy cream while scraping any bits off the bottom of the pan and stir continuously until it thickens slightly.
- Add half of the grated Parmesan cheese into the sauce while stirring until melted.
- Toss in drained fettuccine along with sliced chicken, mixing well; add reserved pasta water one tablespoon at a time if sauce appears too thick.
- Plate the dish and sprinkle with remaining Parmesan cheese and freshly chopped parsley before serving hot.
Notes
Store leftovers in an airtight container.
Reheat gently on the stovetop.
Serve with garlic bread and salad.
Use fresh herbs for vibrant flavor.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Method: Stovetop
Nutrition
- Calories: 600 kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 30g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 25mg