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| © Provided by Half Baked Harvest |
This simple Lemon Pepper Cajun Chicken Fettuccine Alfredo is a favorite with everyone. Classic, creamy fettuccini Alfredo with butter, garlic, and plenty of parmesan.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
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, plus 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 milk
- 2 tablespoons chopped fresh parsley
Read More: Cacio e Plantain
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta al dente, according to package directions. Drain.
- In 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.See more at Half Baked Harvest
