Lemon Pepper Cajun Chicken Fettuccine Alfredo
The ultimate comfort food, Lemon Pepper Cajun Chicken Fettuccine Alfredo brings together creamy pasta with zesty Cajun-spiced chicken. Perfect as a quick weeknight dinner, this dish will have everyone craving more. Try it tonight for a delicious homemade meal!
Equipment
- Whisk
- Frying Pan
- Large Pot
- Wooden Spoon
- Saucepan
- Chef's Knife
Ingredients
- 1 pound linguine or fettuccini
- 1 tablespoon extra virgin olive oil
- 6 chicken cutlets or 1 pound tenders
- 2 tablespoons cajun seasoning
- 1 1/2 cups parmesan cheese
- 2 tablespoons parmesan cheese
- Kosher salt and black pepper
- 4 tablespoons salted butter
- 3 cloves garlic, chopped
- crushed red pepper flakes
- 2 tablespoons lemon juice
- 1 cup low sodium chicken broth
- 1 cup heavy cream
- 2 tablespoons chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta al dente, according to package directions. Drain.
- In a bowl, toss together the olive oil, chicken, cajun seasoning, 2 tablespoons parmesan, and a big pinch of pepper.
- Melt 2 tablespoons butter in a large pan set over medium-high heat, add the chicken and sear until deeply golden on both sides, 5 minutes per side. Turn the heat off and pour over the lemon juice. Transfer to a plate.
- To the same pan, add 2 tablespoons butter, the garlic, and chili flakes. Cook 1 minute, until fragrant, then pour in the broth and milk. Whisk until smooth. Bring the sauce to a gentle simmer and cook 5 minutes, until slightly thickened. Stir in 1 1/2 cups parmesan, then toss in the pasta. Cook 2 minutes.
- Remove from the heat and stir in the parsley.
- Serve immediately topped with sliced chicken and parsley.
Notes
- Homemade Cajun Seasoning: mix 2 1/2 tablespoons smoked paprika, 2 tablespoons garlic powder, 1 tablespoon onion powder, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 tablespoon chili powder, 1 tablespoon cayenne pepper, 1 1/2 tablespoons kosher salt, and 1 tablespoon black pepper. Makes 3/4 cup.