Name: Chef Paul Prudhomme’s Cajun Chicken Alfredo Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Cajun
Ingredients: 1 lb. boneless, skinless chicken breast, sliced; 2 tbsp. Cajun seasoning; 1 lb. fettuccine pasta; 1/2 cup unsalted butter; 2 cloves garlic, minced; 1 pint heavy cream; 1/2 cup grated Parmesan cheese; Salt and black pepper to taste; Chopped fresh parsley for garnish

Chef Paul Prudhomme’s Cajun Chicken Alfredo Recipe

Marin Mcmullen Modified: August 28, 2024

Photos of Chef Paul Prudhomme’s Cajun Chicken Alfredo Recipe

How To Make Chef Paul Prudhomme’s Cajun Chicken Alfredo

Creamy Cajun-spiced pasta with juicy chicken.

Preparation: 10 minutes

Cooking: 25 minutes

Total: 35 minutes

Serves:

Ingredients

1 lb. boneless, skinless chicken breast, sliced
2 tbsp. Cajun seasoning
1 lb. fettuccine pasta
1/2 cup unsalted butter
2 cloves garlic, minced
1 pint heavy cream
1/2 cup grated Parmesan cheese
Salt and black pepper to taste
Chopped fresh parsley for garnish

Instructions

Season the sliced chicken with Cajun seasoning and set aside.
Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute.
Add the seasoned chicken to the skillet and cook until evenly browned and cooked through, about 6-8 minutes.
Reduce heat to low and pour in the heavy cream. Stir in the Parmesan cheese until it’s melted and the sauce is smooth.
Season with salt and black pepper to taste.
Add the cooked fettuccine pasta to the skillet and toss until coated evenly with the sauce.
Serve hot with chopped parsley for garnish.