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Bring a large pot of salted water to a rolling boil. Add the fettuccine pasta and cook according to package directions, typically 10-13 minutes, until al dente. Drain and set aside.

While the pasta cooks, prepare the chicken. If using a thick chicken breast, carefully slice it horizontally to create two thinner cutlets. Season both sides of the chicken breasts generously with Cajun seasoning.

Heat a large skillet (preferably cast iron) over medium heat. Add the seasoned chicken breasts and cook for about 4-6 minutes per side, or until the internal temperature reaches 160°F. Flip and baste with any pan drippings as it cooks.

Once cooked, remove the chicken from the skillet and place it in a bowl to rest. This resting period will allow the internal temperature to rise to 165°F, ensuring juicy chicken.

Using the same skillet (do not clean it, as the fond adds flavor), melt the 5 tablespoons of butter over medium heat.

Add the 1/4 cup of all-purpose flour and 1 tablespoon of Cajun seasoning to the melted butter. Whisk continuously for 1-2 minutes to create a roux, cooking out the raw flour taste.

Gradually pour in the 1 1/2 cups of heavy cream, whisking constantly to prevent lumps. Bring the sauce to a gentle simmer.

Stir in the 1 cup of freshly grated Parmesan cheese. Continue to stir until the cheese is fully melted and the sauce has thickened to a creamy consistency.

Slice the rested chicken breasts into strips or bite-sized pieces.

Add the cooked fettuccine pasta to the skillet with the Alfredo sauce and toss to thoroughly coat the pasta. Gently fold in the sliced chicken.

Serve immediately, garnished with fresh chopped parsley and additional grated Parmesan cheese, as desired.


Bring a large pot of salted water to a rolling boil. Add the fettuccine pasta and cook according to package directions, typically 10-13 minutes, until al dente. Drain and set aside.

While the pasta cooks, prepare the chicken. If using a thick chicken breast, carefully slice it horizontally to create two thinner cutlets. Season both sides of the chicken breasts generously with Cajun seasoning.

Heat a large skillet (preferably cast iron) over medium heat. Add the seasoned chicken breasts and cook for about 4-6 minutes per side, or until the internal temperature reaches 160°F. Flip and baste with any pan drippings as it cooks.

Once cooked, remove the chicken from the skillet and place it in a bowl to rest. This resting period will allow the internal temperature to rise to 165°F, ensuring juicy chicken.

Using the same skillet (do not clean it, as the fond adds flavor), melt the 5 tablespoons of butter over medium heat.

Add the 1/4 cup of all-purpose flour and 1 tablespoon of Cajun seasoning to the melted butter. Whisk continuously for 1-2 minutes to create a roux, cooking out the raw flour taste.

Gradually pour in the 1 1/2 cups of heavy cream, whisking constantly to prevent lumps. Bring the sauce to a gentle simmer.

Stir in the 1 cup of freshly grated Parmesan cheese. Continue to stir until the cheese is fully melted and the sauce has thickened to a creamy consistency.

Slice the rested chicken breasts into strips or bite-sized pieces.

Add the cooked fettuccine pasta to the skillet with the Alfredo sauce and toss to thoroughly coat the pasta. Gently fold in the sliced chicken.

Serve immediately, garnished with fresh chopped parsley and additional grated Parmesan cheese, as desired.
