Cajun Chicken Alfredo
What you need:
- 1 to 2 lb. thin boneless skinless chicken breasts
- Salt and pepper to taste
- Cajun seasoning to taste
- 16 oz. fettuccine
- 2 Tbsp. olive oil, divided
- 2 cloves minced garlic
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 8 oz. shredded Parmesan cheese
- 4 oz. shredded Pecorino Romano cheese
Directions:
- Season chicken with salt, pepper, and Cajun seasoning.
- Heat 1 Tbsp. olive oil in a large skillet over medium-high heat and cook chicken breasts on each side until cooked through. Set aside, tented with foil to keep warm.
- Meanwhile, cook fettuccine al dente according to package directions. Drain.
- In the skillet the chicken was cooked in, add 1 Tbsp. olive oil and heat over medium heat.
- Add garlic and cook for 1 minute.
- Add heavy cream and butter. Cook until butter has melted and the mixture is heated through, stirring often.
- Add cheese to skillet and stir until cheese has melted fully.
- Add drained pasta to skillet and toss.
- Slice chicken and add to the skillet. Salt and pepper to taste.
Recipe from Buns in My Oven
Posted on Fantastical Sharing of Recipes