Cajun Chicken Alfredo

Chicken alfredo with a kick of cajun seasoning!

I feel like I may have made a cajun chicken pasta recipe before and it got rave reviews from the family. It's not my absolute favorite, but it's still a solid recipe. There are a few modifications you could make to make it a quicker meal, but I think it's fast enough and comes together nicely for a weeknight dinner!

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What you need:

• 1 to 2 lb. thin boneless skinless chicken breasts
• Salt and pepper to taste
• Cajun seasoning to taste
• 16 oz. fettuccine
• 2 Tbsp. olive oil, divided
• 2 cloves minced garlic
• 1 cup heavy cream
• 1/2 cup unsalted butter
• 8 oz. shredded Parmesan cheese
• 4 oz. shredded Pecorino Romano cheese

Directions:

1. Season chicken with salt, pepper, and Cajun seasoning. 
2. Heat 1 Tbsp. olive oil in a large skillet over medium-high heat and cook chicken breasts on each side until cooked through. Set aside, tented with foil to keep warm.
3. Meanwhile, cook fettuccine al dente according to package directions. Drain.
4. In the skillet the chicken was cooked in, add 1 Tbsp. olive oil and heat over medium heat.
5. Add garlic and cook for 1 minute.
6. Add heavy cream and butter. Cook until butter has melted and the mixture is heated through, stirring often.
7. Add cheese to skillet and stir until cheese has melted fully. 
8. Add drained pasta to skillet and toss.
9. Slice chicken and add to the skillet. Salt and pepper to taste.

Recipe from Buns in My Oven

Another slightly different flavor profile but still a fantastic weeknight meal, this Mediterranean Chicken Pasta has tomatoes, spinach, and feta cheese in it. Dessert Now Dinner Later shared this tasty Chicken & Broccoli Alfredo Shells recipe that honestly checks all the boxes for me!