Ingredients
Method
Prepare the Chicken:
- Preheat a large skillet over medium-high heat. Liberally season chicken breasts on all sides with Cajun seasoning and kosher salt.
- Add butter to the hot skillet. Add chicken and sear on all sides until the internal temperature reaches 165°F, about 5-6 minutes per side.
- Remove chicken from the skillet and set it aside to rest for 5-10 minutes before slicing. Do not drain the drippings.
Cook the Pasta:
- Meanwhile, bring a large pot of heavily salted water (1-2 tablespoons salt) to a boil. Cook fettuccine for 1-2 minutes less than package directions until al dente. Reserve 1 cup of pasta water before draining.
Make the Sauce:
- Reduce the heat to medium. Add butter and a splash of chicken broth to the skillet. Add minced garlic and cook, stirring often, until fragrant, about 1 minute.
- Deglaze the pan with the remaining chicken broth, scraping up all the browned bits.
- Reduce heat to low. Add heavy cream and stir to combine.
- Add parmesan cheese in small handfuls, stirring after each addition until completely melted and smooth. Keep the heat on low and add cheese slowly to prevent clumping. Season with the remaining Cajun seasoning and salt to taste.
Combine:
- Add the cooked pasta, a splash of pasta water, and parsley. Toss to combine, adding more pasta water as needed until the sauce coats the noodles.
- Slice the chicken and arrange it over the pasta. Garnish with extra parsley and parmesan. Serve immediately.
Nutrition
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Do not freeze. If possible, keep sauce separate from pasta to prevent the pasta from absorbing too much liquid. Reheat gently on the stovetop or in the microwave with a splash of pasta water or chicken broth.
- Make Ahead: You can cook the chicken and make the alfredo sauce ahead of time, storing them separately in the fridge for up to 4 days. When ready to serve, cook fresh pasta and gently reheat the sauce, adding pasta water to loosen as needed.
- Fresh Parmesan is Essential: Pre-shredded parmesan has anti-caking additives that prevent smooth melting. Always grate your own for the best texture!
- Gluten-Free: Use your favorite gluten-free pasta. Note: You may need to add extra parmesan cheese to thicken the sauce, since gluten-free pasta doesn't release as much starch into the cooking water.
- Roux-Free Alfredo: We opted to skip the roux for this recipe - the sauce gets its thickness from the parmesan and pasta water (like how Italians do it!). That said, if you want an extra-thick sauce, you can whisk together 1 tablespoon butter and 1 tablespoon flour in the skillet after cooking the garlic, then add the cream.
- Thicker Sauce: Add 2-4 ounces of room temperature cream cheese for an ultra-thick, creamy sauce.
- Using Pre-Cooked Chicken: You can use leftover or rotisserie chicken for a super quick meal, though the flavor won't be quite as good. Toss the chicken pieces with extra Cajun seasoning to boost the flavor.
- Cajun Seasoning Recipe: We use our homemade salt-free Cajun seasoning blend so we can control the salt level. If using store-bought, most brands contain salt, so go easy on the added salt and taste as you go.
- Diamond Crystal Kosher Salt: We use Diamond Crystal kosher salt. If using Morton's, start with less, as it's saltier by volume.