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Creamy Cajun Chicken Alfredo finished recipe

Creamy Cajun Chicken Alfredo

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings servings
Ingredients Method

Ingredients
  

For the Cajun Chicken
  • 1 1/2 pounds boneless skinless chicken breasts, sliced horizontally into 6 thin cutlets
  • 2 tablespoons salt-free Cajun seasoning divided
  • 1 teaspoon fine salt divided
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter divided
For the Alfredo Pasta
  • 12 ounces dried fettuccine
  • 1 tablespoon fine salt for the pasta water
  • 4 garlic cloves finely minced
  • 1 1/2 cups heavy cream
  • 1 cup reserved pasta cooking water divided
  • 1 1/2 cups finely grated Parmesan cheese
  • 1 tablespoon fresh lemon juice
Optional Garnishes
  • 2 tablespoons chopped fresh parsley optional
  • 1/4 cup finely grated Parmesan cheese optional
  • Crushed red pepper flakes optional

Method
 

Method
  1. Season the chicken: Pat the chicken cutlets dry with paper towels. Season both sides with 1 1/2 tablespoons of the Cajun seasoning, 3/4 teaspoon of the salt, and all of the black pepper.
  2. Cook the pasta: Bring a 5- to 6-quart pot of water to a rolling boil. Add 1 tablespoon fine salt and the fettuccine. Cook according to the package directions until al dente, usually 10 to 12 minutes.
  3. Reserve the pasta water: Before draining, scoop out 1 cup (240 ml) of the starchy pasta water. Drain the fettuccine without rinsing and set it aside.
  4. Heat the skillet: While the pasta cooks, heat the olive oil and 1 tablespoon (14 g) butter in a 12-inch skillet over medium-high heat.
  5. Sear the chicken: Add half of the chicken cutlets in a single layer. Cook for 3 to 4 minutes, until the underside is deeply golden and releases easily from the pan.
  6. Finish cooking the chicken: Turn and cook for another 2 to 4 minutes, until the thickest part reaches 165°F (74°C). Transfer to a clean plate. Repeat with the remaining chicken, adding the remaining 1 tablespoon (14 g) butter if needed.
  7. Rest the chicken: Let the chicken rest for 5 minutes while you prepare the Alfredo sauce.
  8. Cook the garlic: Reduce the skillet heat to medium-low. Add the garlic and cook for about 30 seconds, stirring constantly, until fragrant but not browned.
  9. Add the cream and seasoning: Pour in the heavy cream. Stir in the remaining 1/2 tablespoon Cajun seasoning and remaining 1/4 teaspoon salt. Bring to a gentle simmer and cook for 3 to 4 minutes.
  10. Add the Parmesan: Reduce the heat to low: Add the 1 1/2 cups (135 g) Parmesan in three additions, whisking until each portion melts before adding the next. Do not let the sauce boil.
  11. Loosen the sauce: Whisk in 1/2 cup (120 ml) of the reserved pasta water. The sauce should look smooth and glossy and be thick enough to coat a spoon while still flowing easily.
  12. Add the fettuccine: Transfer the drained pasta to the skillet and toss gently with tongs for 1 to 2 minutes. Add more reserved pasta water, a few tablespoons at a time, if the sauce becomes too thick.
  13. Finish with lemon: Remove the skillet from the heat and stir in the lemon juice. Taste before adding any additional seasoning because the Cajun blend and Parmesan both contribute salt.
  14. Slice the chicken: Cut the rested chicken across the grain into strips. The interior should be opaque and juicy with no translucent areas.
  15. Assemble and serve: Divide the Alfredo fettuccine among six plates. Arrange the Cajun chicken over the pasta and garnish with parsley, extra Parmesan, and crushed red pepper flakes as desired.

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