Cajun Chicken Fettuccine Alfredo

Instructions

1. Rub the chicken breasts evenly with the signature cajun seasoning blend until completely coated. Rub the seasoning generously on both sides and press the spices firmly into the meat so they stick. Let them sit for a few minutes to absorb the flavors.
2. Boil the pasta according to the package directions in heavily salted boiling water until it offers a slight bite. Reserve half a cup of the starchy pasta water to help thin the sauce later before draining.
3. Heat olive oil in a large skillet over medium-high heat until shimmering. Sear the seasoned chicken for 5 to 6 minutes per side until a dark, flavorful crust forms. Remove the chicken and set it aside on a plate.
4. Lower the heat and melt the butter over medium-low heat, scraping up those delicious browned bits from the chicken. Toss in the minced garlic and saute for just 30 seconds so it does not burn, cooking until it smells deeply fragrant.
5. Pour in the heavy cream while whisking constantly. Keep the heat at a gentle simmer and whisk continually for 3 to 4 minutes. Let the mixture gently bubble until it starts to reduce and coat the back of a spoon.
6. Turn off the heat entirely before sprinkling in the freshly grated parmesan. Stir gently and continuously until the cheese completely melts into a silky, smooth sauce. Never boil the cheese or it will separate.
7. Transfer your rested chicken to a cutting board after letting it rest for 5 minutes. Slice the meat cleanly into thin, bite-sized strips against the grain using a sharp knife to keep the crispy coating intact.
8. Drop the drained noodles directly into the rich cream sauce along with the sliced chicken. Toss vigorously together using tongs until everything is completely combined and coated. Use your reserved pasta water to thin the mixture if needed.