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homemade Lemon Pepper Cajun Chicken Fettuccine Alfredo. photo

Lemon Pepper Cajun Chicken Fettuccine Alfredo.

Rich, creamy fettuccine tossed in a lemony Cajun Alfredo with seared chicken.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings

Equipment

  • Large Pot
  • Large Skillet
  • Mixing Bowl
  • Tongs
  • Measuring Spoons
  • Measuring Cups

Ingredients
  

  • 1 pound linguine or fettuccine
  • 1 tablespoon extra virgin olive oil
  • 1 pound chicken cutlets or tenders
  • 2 tablespoons Cajun seasoning
  • 1 1/2 cups parmesan cheese plus 2 tablespoons
  • kosher salt to taste
  • black pepper to taste
  • 4 tablespoons salted butter
  • 3 cloves garlic chopped
  • crushed red pepper flakes to taste
  • 2 tablespoons lemon juice
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 2 tablespoons fresh parsley chopped

Instructions
 

  • Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions; drain and set aside.
  • In a bowl, toss the chicken with the olive oil, Cajun seasoning, 2 tablespoons grated Parmesan, and a generous pinch of black pepper until evenly coated.
  • Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the chicken and sear until deeply golden and cooked through, about 5 minutes per side; turn off the heat and pour the lemon juice over the chicken, then transfer it to a plate.
  • To the same skillet, add the remaining 2 tablespoons butter, garlic, and crushed red pepper flakes and cook for about 1 minute until fragrant.
  • Pour in the chicken broth and heavy cream, whisking to combine. Bring the sauce to a gentle simmer and cook about 5 minutes until slightly thickened.
  • Stir in 1 1/2 cups grated Parmesan until melted and smooth, then add the cooked pasta and toss to coat. Cook together for 2 minutes to marry the flavors.
  • Remove the skillet from heat, stir in the chopped parsley, and season with salt and black pepper to taste.
  • Slice the seared chicken and serve it over the pasta, garnishing with additional parsley and the reserved 2 tablespoons Parmesan if desired.

Notes

  • Make the Cajun seasoning using the provided mix for best flavor.
  • Use freshly grated Parmesan for a smoother sauce.
  • Adjust crushed red pepper to control heat.
  • Reserve pasta cooking water to loosen the sauce if needed.
  • Cook pasta only until al dente so it finishes in the sauce.