Lemon Pepper Cajun Chicken Fettuccine Alfredo
This comforting dish features tender chicken, linguine or fettuccine, and a rich Alfredo sauce, all infused with Cajun spices for a delightful kick.
Ingredients
Pasta
- 1 pound linguine or fettuccine (provides a hearty base)
Chicken
- 6 pieces chicken cutlets or 1 pound tenders (offers protein and texture)
Seasonings
- 2 tablespoons Cajun seasoning (introduces spice and warmth)
- Kosher salt to taste (enhances overall flavor)
- Black pepper to taste (enhances overall flavor)
- 2 tablespoons crushed red pepper flakes (for an extra hit of heat)
Cheese and Dairy
- 1.5 cups Parmesan cheese, plus 2 tablespoons (for creaminess and richness)
- 1 cup heavy cream (creates a luxurious sauce)
Flavor Enhancers
- 4 tablespoons salted butter (contributes richness and flavor)
- 3 cloves garlic, chopped (adds aromatic essence)
- 2 tablespoons lemon juice (balances the richness)
- 1 cup low-sodium chicken broth (provides moisture and depth)
- 2 tablespoons chopped fresh parsley (for freshness and color)
Instructions
Cooking the Pasta
- Cook the pasta until it is al dente, according to the package instructions. After draining, set it aside to retain some heat for later.
Preparing the Chicken
- In a mixing bowl, toss the chicken cutlets with the olive oil, Cajun seasoning, two tablespoons of Parmesan, and a sprinkling of black pepper until evenly coated.
- Heat two tablespoons of butter in a skillet over medium-high heat and sear the chicken for about five minutes on each side until golden-brown. Remove and set aside.
Making the Sauce
- In the same skillet, add the remaining butter, chopped garlic, and a pinch of crushed red pepper flakes. Sauté until fragrant.
- Pour in the chicken broth and heavy cream, mixing to combine. Bring to a gentle simmer and let thicken slightly.
- Stir in the remaining Parmesan cheese until enriched and smooth.
Combining and Serving
- Toss the cooked pasta into the sauce until well-coated. Top with sliced chicken and sprinkle with fresh parsley before serving.
Notes
Serve with a side salad or crusty bread for soaking up the sauce. Store leftovers in an airtight container for 3-4 days.