Creamy Parmesan pasta with gently spiced Cajun chicken.
RBy rush
Servings
4
2 piece boneless skinless chicken breasts
1.5 tbsp Cajun seasoning (nut-free blend)
1 tsp smoked paprika
1 tbsp olive oil
340 g fettuccine
4 tbsp unsalted butter
4 clove garlic
1.5 cup heavy cream
1.5 cup Parmesan cheese, freshly grated
2 tbsp cream cheese
0.25 tsp cayenne pepper
0.5 tsp black pepper
salt
2 tbsp fresh parsley (garnish)
Calories
937 kcal
Protein
50g
Carbs
22g
Fat
73g
Fiber
2g
Sugar
6g
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Cook the Chicken
1. Halve the chicken breasts horizontally into thinner cutlets and pat dry. Rub with the Cajun seasoning, smoked paprika and a pinch of salt, then let sit 10 minutes.
2. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken 5-6 minutes per side until deeply browned and cooked through to 74°C (165°F). Rest 5 minutes, then slice, keeping the skillet unwashed.
1 tbsp olive oil
3. Meanwhile, boil the fettuccine in well-salted water until al dente, about 10 minutes. Reserve 1 cup of pasta water, then drain.
340 g fettuccine,
salt
Make the Sauce
4. Reduce the skillet heat to medium. Melt the butter and sauté the garlic for 30 seconds until fragrant, without browning.
4 tbsp unsalted butter,
4 clove garlic
5. Pour in the heavy cream, add the cream cheese, cayenne pepper and black pepper, and simmer gently 3-4 minutes, whisking until smooth and slightly thickened.
1.5 cup heavy cream,
2 tbsp cream cheese,
0.2 tsp cayenne pepper,
0.5 tsp black pepper
6. Remove from the heat and whisk in the Parmesan cheese a handful at a time until silky. Season with salt to taste.
1.5 cup Parmesan cheese, freshly grated,
salt
Toss and Serve
7. Add the drained fettuccine to the sauce and toss, loosening with splashes of reserved pasta water until glossy and coating the noodles.
8. Divide among warm bowls, top with the sliced chicken and sprinkle with parsley. Serve immediately.
2 tbsp fresh parsley (garnish)
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