How To Make Chef Paul Prudhomme’s Cajun Chicken Alfredo
Creamy Cajun-spiced pasta with juicy chicken.
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.
Nutrition
- Calories : 1024kcal
- Total Fat : 54g
- Saturated Fat : 30g
- Cholesterol : 400mg
- Sodium : 1661mg
- Total Carbohydrates : 77g
- Dietary Fiber : 4g
- Sugar : 4g
- Protein : 54g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
