# Components:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons Cajun seasoning
03 - 1 tablespoon olive oil
→ Pasta
04 - 12 ounces fettuccine
→ Alfredo Sauce
05 - 2 tablespoons unsalted butter
06 - 3 cloves garlic, minced
07 - 1 cup heavy cream
08 - 1 cup freshly grated Parmesan cheese
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon chili flakes (optional)
11 - Salt and black pepper, to taste
→ Garnishes
12 - 2 tablespoons chopped fresh parsley
13 - Extra grated Parmesan cheese
# Directions:
01 - Boil salted water and cook fettuccine until al dente according to package directions. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Pat chicken breasts dry and coat evenly with Cajun seasoning.
03 - Heat olive oil in a large skillet over medium-high heat. Cook chicken 5-6 minutes per side until cooked through and golden. Remove, rest 5 minutes, then slice thinly.
04 - Reduce skillet heat to medium and add butter. Sauté minced garlic for 1 minute until fragrant.
05 - Add heavy cream, smoked paprika, and chili flakes to skillet. Bring to gentle simmer, then whisk in Parmesan until melted and smooth. Season with salt and pepper.
06 - Add cooked fettuccine to sauce and toss to coat. Add reserved pasta water gradually if sauce needs thinning.
07 - Top pasta with sliced Cajun chicken. Garnish with chopped parsley and extra Parmesan. Serve immediately.
