Ingredients:
2 boneless, skinless chicken breasts (cut into bite-sized pieces)
2 teaspoons Cajun seasoning (adjust to taste)
2 tablespoons olive oil
3 cloves garlic (minced)
3 cups chicken broth
1 ½ cups heavy cream
12 ounces fettuccine pasta
1 cup grated Parmesan cheese
1 tablespoon unsalted butter
½ teaspoon smoked paprika (optional)
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
½ teaspoon red pepper flakes (optional for extra heat)
½ cup cherry tomatoes (halved, optional)
½ cup spinach (chopped, optional)
Fresh parsley and extra Parmesan for garnish
Instructions:
Season the Chicken: Toss the chicken pieces with Cajun seasoning until evenly coated.
Sauté the Chicken: Heat olive oil in a large pot over medium heat. Add the seasoned chicken and cook for about 5-7 minutes until golden brown and cooked through. Remove and set aside.
Sauté Garlic: In the same pot, add butter and minced garlic. Cook for 30 seconds until fragrant.
Cook the Pasta: Pour in the chicken broth and heavy cream, then add the fettuccine. Bring to a gentle simmer, stirring occasionally, and cook for 12-15 minutes or until the pasta is al dente.
Combine Everything: Stir in the Parmesan cheese, smoked paprika, salt, and black pepper. If using, add cherry tomatoes and spinach. Let everything simmer for another 2-3 minutes until the sauce thickens.
Add Chicken Back: Return the cooked chicken to the pot, tossing to coat in the creamy Cajun spauce.
Serve: Garnish with fresh parsley, extra Parmesan, and red pepper flakes (if using). Serve warm and enjoy!
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