# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons Cajun seasoning
03 - 1 tablespoon olive oil
→ Pasta
04 - 12 oz fettuccine
→ Alfredo Sauce
05 - 2 tablespoons unsalted butter
06 - 3 cloves garlic, minced
07 - 1 cup heavy cream
08 - 1 cup freshly grated Parmesan cheese
09 - ½ teaspoon smoked paprika
10 - ½ teaspoon chili flakes (optional)
11 - Salt, to taste
12 - Black pepper, to taste
→ Garnishes
13 - 2 tablespoons chopped fresh parsley
14 - Extra grated Parmesan cheese
# How To Make It:
01 - Boil salted water and cook fettuccine until al dente according to package instructions. Reserve ½ cup pasta water, then drain and set aside.
02 - Pat chicken breasts dry and coat evenly with Cajun seasoning.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5 to 6 minutes per side until cooked through and golden brown. Remove and let rest 5 minutes, then slice thinly.
04 - Reduce skillet heat to medium and melt butter. Sauté minced garlic for 1 minute until fragrant.
05 - Stir in heavy cream, smoked paprika, and chili flakes. Bring to a gentle simmer, then whisk in Parmesan cheese until sauce is smooth. Season with salt and black pepper.
06 - Add drained fettuccine to the sauce, tossing to coat completely. Add reserved pasta water gradually for desired sauce consistency.
07 - Top pasta with sliced Cajun chicken. Garnish with chopped parsley and extra grated Parmesan. Serve immediately.
