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Smoky, spicy Cajun-seasoned chicken breast seared to perfection and served over a bed of fettuccine tossed in a rich, creamy garlic-Parmesan Alfredo sauce. A restaurant-quality meal ready at home in under 40 minutes.
For 4 servings
Prepare the Chicken and Spice Mix (5 minutes)
Cook the Pasta (10 minutes)
Sear the Blackened Chicken (12 minutes)
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Smoky, spicy Cajun-seasoned chicken breast seared to perfection and served over a bed of fettuccine tossed in a rich, creamy garlic-Parmesan Alfredo sauce. A restaurant-quality meal ready at home in under 40 minutes.
This cajun_creole recipe takes 35 minutes to prepare and yields 4 servings. At 1059.93 calories per serving with 57.39g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Create the Creamy Alfredo Sauce (5 minutes)
Combine and Serve (3 minutes)
This recipe works wonderfully with blackened shrimp or andouille sausage. Adjust cooking times accordingly.
Sauté sliced bell peppers, onions, or mushrooms in the skillet after cooking the chicken and before making the sauce. Wilted spinach can also be stirred in at the end.
For a less rich sauce, you can substitute half-and-half for the heavy cream, but be aware the sauce will be thinner and less creamy.
For extra heat, add a pinch of red pepper flakes to the sauce along with the garlic, or increase the cayenne pepper in the blackening mix.
The chicken breast provides high-quality lean protein, which is essential for muscle repair, growth, and overall body function.
The carbohydrates from the fettuccine are a primary source of energy, fueling your brain and body throughout the day.
Parmesan cheese and heavy cream are good sources of calcium, a mineral vital for maintaining strong bones and teeth.
A typical serving of this dish contains approximately 900-1100 calories, as it is rich in fats from the cream, butter, and cheese, and carbohydrates from the pasta.
This is an indulgent, comfort-food dish that is high in calories, saturated fat, and sodium. While it provides a good amount of protein from the chicken, it should be enjoyed in moderation as part of a balanced diet.
A grainy sauce is usually caused by one of two things: using pre-shredded cheese, which has anti-caking agents, or overheating the sauce after adding the cheese. Always use a block of Parmesan you grate yourself and add it off the heat.
Absolutely. The heat comes from the cayenne pepper. You can reduce the amount to 1/4 teaspoon for a mild kick or omit it entirely for a non-spicy version.
Yes, this sauce works well with many pasta shapes. Linguine, penne, or rigatoni are all excellent choices that will hold the creamy sauce well.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of milk or cream to loosen the sauce and restore its creamy texture. Microwaving can cause the sauce to separate.